Kid’s recipe – gluten free chicken nuggets
Kid’s recipe – gluten free chicken nuggets – grain free, wheat free, dairy free, clean and paleo friendly.
The idea for these gluten free chicken nuggets came from my almond crusted chicken schnitzel recipe which is just delicious.
Chicken nuggets would have to be one of the most popular foods for kids. I’ve tried making them with a few different coatings like brown rice flour and besan (chickpea) flour, however, none come close to the tasty result that almond flour allows. Even my mini taste tester – Miss 2 year old (Sofia) was impressed and she’s a fussy eater!
What your child is getting in each bite is real chicken, real almonds, free range egg and if you cook the nuggets in coconut oil, a large boost in nutrients.
You can bake them if you want however, when I baked them they didn’t take on that appealing golden colour that pan frying gave. In fact they looked rather pale and un-appetising so I’ll leave that one up to you. A 300 gram piece of chicken breast gave me 20 nuggets.
You can serve these gluten free chicken nuggets with my easy peasy tomato sauce recipe; or some sweet chilli sauce would be nice too (I’m currently working on a recipe for that).
If you feel this is a messy or time consuming exercise, let me tell you it’s just a matter of preparing everything beforehand and getting a production line happening. Line your bowls up and use your left hand for dipping the nuggets into the egg and your right hand to coat the nuggets. This way you won’t end up with a pair of messy hands that you need to keep rinsing. I’ll show you how:
Did you know?
– Chicken nuggets were invented in the 1950s by Robert Baker, an American food science professor. He published his recipe and it was recognised as unpatented academic work. McDonalds then patented their nuggets in 1979 and started selling them in 1980.
– In 2012, UK teen Stacey Irvine was rushed to hospital after a diet of nothing else but McDonald’s chicken nuggets for 15 years. Her mother introduced the nuggets to her at the age of 2 and was unable to get her to eat anything else.
– McDonald’s chicken nuggets (and other processed chicken nuggets) contain up to 25 ingredients.
That’s all from me today. Enjoy the rest of your Sunday.
Love, Tash x
Why these are so good for you
Free range, organic or pastured chicken is hormone free, chemical free, antibiotic free, higher in Omega 3 than regular chicken, and richer in taste. Great for muscle growth and development, keeps bones strong, boosts the immune system, lowers the risk of developing arthritis, helps soothe PMS systems, helps to regulate testosterone levels in men, and reduces risk of heart attack.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections; and heals damaged tissues and infections.
- 300 gram free range chicken breast fillet
- 3/4 cup blanched almond flour (ground skinless almonds)
- 1 free range or organic egg, lightly whisked
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon sweet paprika
- Pinch of garlic powder
- Cut chicken into nugget size pieces and line up your bowls with the pieces in the first bowl, whisked egg in the 2nd bowl and the almond flour/seasoning mix in the 3rd bowl. Have a dinner plate ready to place the nuggets on.
- With your left hand, dip each chicken piece into the whisked egg. Shake off excess and place in almond flour mixture. (You can place 3 nuggets into the mixture at a time.) With your right hand, shake around the bowl to coat the pieces and then press the coating into the chicken, adding any extra coating if needed. Place on a plate and chill for 20 minutes to set.
- Heat a non stick frying pan with some coconut oil on medium heat. Fry chicken pieces making sure the coating doesn't burn. Gently pick up with tongs, flip over and continue to cook on other side.