- 2 cups bite-size corn square cereal (such as Corn Chex®)
- 2 eggs
- 1/3 cup rice flour
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1/4 cup oil for frying, or as needed
- Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
- Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
- Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
- Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
04/25/2018
recipepes.com
Gluten-Free Chicken Nuggets, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
