Gluten Free Chicken Nuggets - 2 ways!


Like every kid born in this era, my daughter too loves going to McDonald's. Sadly she couldn't eat anything there. Most of the times, we would order a happy meal just for the toy and chocolate milk. With time she grew tolerant to the French fries. But the nuggets was what she pined for the most. I always thought the nuggets tasted pretty bland but to her it was ultimate food.( i guess the grass greener on the other side syndrome) After much internet hunting and trials, this recipe finally passed the test. I prepared it two ways - fried and baked. She loved them both and we all agreed it was so much better than any fast food joint.

 Ingredients:
  • 1 pound boneless chicken cut into small chunks (my butcher cut them into uneven pieces, try to have them uniform, helps with the cooking)
  • 1/4 cup chopped onions
  • 2 cloves of garlic
  • salt and pepper
  • 1/4 cup yogurt
  • 1/2 cup rice flour
  • 1/2 cup crushed Rice Krispies (any brand cereal - I used Kellogg's brown rice)
  • Oil for frying
Directions:
  1. Pulse onions and garlic in a blender to make a paste. 
  2. Marinate chicken with this paste, yogurt, salt and pepper. 
  3. Keep aside for 30 mins.
  4. Add the rice crispies into a sandwich bag and crush them gently with a rolling pin. Take 2 plates- in one add some rice flour and another the crushed crispies.
  5. When you are ready to fry, first roll each chicken piece in rice flour. Shake off excess. Coat with rice crispies crunch. Prepare all chicken pieces the same way.

 I wanted to try making them in 2 ways - baking and frying



 Baking -
Preheat oven to 400F. Grease a cookie sheet. Arrange all chicken pieces on a single layer.
Bake for about 20 mins or till done.



 Frying -
Heat oil in a wok. Fry the chicken pieces at medium heat till chicken gets cooked and the crust is golden brown. Make sure not to over heat the oil or else the crust would turn brown before the chicken cooks.



 Enjoy these gluten free chicken nuggets as a snack or meal. I bet you will never eat nuggets at any fast food joint again.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon
Read more