1large egg and 1 tablespoon olive oil, whisked together
1cup crushed gluten-free Rice Chex, see tips
1⁄2cup freshly grated parmesan cheese
1⁄4cupolive oil, for pan-frying
1⁄4cupcanola oil, for pan-frying
NUTRITION INFO
Serving Size: 1 (159) g
Servings Per Recipe:4
Calories: 415.4
Calories from Fat 297 g72 %
Total Fat 33.1 g50 %
Saturated Fat 5.5 g27 %
Cholesterol 67.6 mg 22 %
Sodium 633.9 mg 26 %
Total Carbohydrate5.2 g 1 %
Dietary Fiber 0.1 g0 %
Sugars 0.5 g2 %
Protein 23.9 g 47 %
DIRECTIONS
Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2×2-inch nuggets.
Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
In second dish, combine egg and olive oil. Whisk to thoroughly combine.
In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
Place the nuggets on a large baking sheet lined with parchment paper.
Refrigerate for about 30 minutes before frying.
In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.
