Yummy Gluten-Free Chicken Nuggets For Football Season

Are you ready for a yummy half-time treat? How about some gluten-free chicken nuggets that will have the whole team asking for more?

Cooking without regular flour can get a little tricky, and sometimes I have to try a recipe over and over to get it to work out. The biggest thing to remember when cooking gluten-free is to hang in there, and keep trying until you find recipes that work for you.

I love to experiment with coconut flour and almond flour, but these flours definitely have their own unique taste. Sometimes you might want a hint of coconut or almonds in your recipe and other times; no way. Also, keep in mind that some of these flours can turn rancid on you if you don’t use them soon enough. I keep mine in the fridge or the freezer in order to help them last.

I tried a gluten-free flour recently that I am loving, especially since it can be used cup for cup. (Not all gluten-free flours can do that.) I also like the gluten-free baked goods this company produces. Their breads and cookies are delicious! I’m pretty picky when it comes to gluten-free foods, too. Most of them either taste like saw dust or card board. Anyway, the company is called ‘New Grains‘. I tried a bunch of their products and liked them very much, so check ’em out.

Ok, here we go… just in time for kick-off!

Gluten-free Honey Dijon Chicken Bites

1/2 cup fresh grated Parmesan
1/2 cup flour (I have used coconut flour and almond flour and both taste ok), or here is an excellent chance to try the ‘New Grains All Purpose Flour’.
1/4 teaspoon pepper
2 large eggs
1 pound boneless chicken breasts, cut into 1-2 inch pieces
Gluten-free pretzels (found in most of your local grocery stores like Macy’s, Harmon’s or Wal-Mart.) I use the ‘Glutino’ brand. They taste delicious!

Preparation

Preheat oven to 350°F and coat a large baking sheet with cooking spray.
Place pretzels and Parmesan in a food processor and process until coarsely ground and well mixed, (20 to 30 seconds) and then transfer to a large bowl.
Combine flour and pepper in a separate bowl.
Beat eggs with 1 tsp. water in a third bowl.Now, let the fun begin! Drum roll please…
Roll a chicken piece in the gluten free flour mixture until thoroughly coated. Then dip in eggs, allowing the excess to drip off. Next, transfer to the pretzel mixture and turn until thoroughly coated. Place the chicken on baking sheet. Repeat with the remaining pieces of chicken.
Bake until lightly browned, and cooked through. approx. 15 – 18 minutes

…Don’t forget the Honey Mustard Sauce for dipping:

1/2 C Dijon Mustard
1/2 C honey
2 T mayonnaise
1 t lemon juice
salt and pepper to taste

I usually double, triple or ‘quadruple-times-a-million’ this recipe so there are plenty of nuggets for a party. You can add eggs as you go, so you don’t have to waste any. Just don’t overcook these nugget morsels of goodness.

For more great tips on gluten-free cooking, check out my gluten-free blog at Gluten-free Flower Girl.

–Happy Eating and go team, go!