The best Chicken Nuggets Recipe, Children Adore it
We are particularly proud of this recipe — children adore chicken nuggets but they usually feature reconstituted meat and fried, artificially coloured coatings. Our version uses lean chicken goujons dipped in gluten-free, fat-free polenta batter that is then baked, not fried. The result is a golden, just-crisp coating that will help wean any child off frozen or fast-food nuggets and back on to real food. You can dip the whole chicken breast in the mixture to save time slicing and dipping. Serve with Sweet Potato Wedges, baked beans and cherry tomatoes.
4 skinless, boneless chicken breasts, sliced into strips (about 4 strips each)
For the Bartter
200 (7oz) instant (pre-cooked) polenta flour
210ml (7fl oz) water
4 eggs, beaten
2 tsp onion salt (or sea salt)
4 tsp sesame seeds (optional)
1 Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with greaseproof paper (the batter tends to stick to an oiled tin).
2 Mix together all the batter ingredients in a bowl until smooth. Drop the chicken pieces (one at a time) into the batter and turn over to coat evenly. Place on the baking tray and cook for 15 minutes, or until the meat is cooked through (cut a piece in half and check that the flesh and juices are not pink).
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Posted by dodo in Diet Recipes, Gluten Free Diet | 5 Comments »
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