- 1 egg
- 1 cup water
- 1 cup all-purpose gluten free flour
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon MSG (Accent)
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 4 chicken breast fillets, each cut into 6-7 bite sized pieces
- vegetable oil, for frying
Place the egg in a shallow bowl and beat it well. Stir in the water until blended.
In a plastic zip-top bag, combine the gluten free flour, salt, onion, powder, MSG, black pepper, and garlic powder. Shake to mix the ingredients.
Place the chicken breasts on a cutting board and pound to an even thickness (about 1/4-inch thick) with a meat mallet. Cut the chicken into bite-sized pieces and trim off any excess skin or fat.
Add the chicken pieces to the gluten free flour mixture and shake well to coat then shake off any excess gluten free flour. Remove the chicken to a paper towel.
When all the chicken pieces are coated in gluten free flour, individually dip them in the egg mixture to coat then let excess egg drip off them. Place them back in the bag with the gluten free flour. Repeat with remaining chicken pieces.
Shake the bag well to coat the chicken then place the bag – chicken and gluten free flour included – in the freezer for an hour. Place the egg mixture in the refrigerator, covered, while the chicken is chilling.
After the chicken has chilled, repeat the egg/gluten free flour process again to double coat them.
Meanwhile, heat oil in a skillet or deep fryer to 375 degrees F. When the chicken is ready, add the Chicken McNuggets to the oil in small batches (don’t crowd the pieces) and deep fry until they’re brown and crispy.
Remove the McNuggets from the oil and drain on brown paper bags (don’t use paper towels or they will make them soggy). Repeat with remaining chicken pieces letting the oil come back up to temperature between batches if necessary.
Serve the McNuggets with ketchup buffalo sauce or bleu cheese.
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