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I love a good Buffalo Wing, but having food sensitivities dampens dining out. So I've developed an easy, gluten free and tasty alternative.
Total Time: 45 minutes
Yield: 3 servings
Great served with the traditional celery and carrot sticks and a dipping sauce of Ranch Dressing if you like. Also great with some bread sticks.
Baked chicken breast with a topping of "bread-free" bread crumb substitutes. Many people have gluten intolerances. These substitutes actually taste better than bread crumbs, which really have little flavor.
Chicken Nuggets I
4 Servings, about 3 ounces each
Preparation Time:15 Minutes
Conventional Cooking Time:12 To 14 Minutes
Microwave Cooking Time:6 To 8 Minutes
1.Remove skin and bone; cut thighs into bite-sized pieces.
2. Place cornflakes in plastic bag and crush by using a rolling pin.
3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.
1. Preheat oven to 400 F. Lightly grease a cooking sheet.
2. Place chicken pieces on cooking sheet so they are not touching.
3. Bake until golden brown, about 12 to 14 minutes.
1. Lightly grease an 8- by 12-inch baking dish.
2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.
3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes. Note:
To remove bone from chicken thighs:
1. Place chicken on cutting board. Remove skin from thighs.
2. Turn chicken thighs over.
3. Cut around bone and remove it.
Total fat 8 grams
Saturated fat 2 grams
Cholesterol 67 milligrams
Sodium 127 milligrams
Chicken Nuggets II
Yield: 6 servings
Preheat the oven to 350 degrees F. Combine all ingredients except chicken and oil in a plastic bag. Place chicken cubes in the bag and shake well.
Place the cubes on a nonstick cookie sheet. Drizzle olive oil over the cubes, or mist lightly with olive oil from a spray bottle. Bake the cubes for about 10 minutes until chicken is cooked through and tender. Serve cold.
Nutritional Information Per Serving (3 ounces): Calories: 239, Fat: 7 g, Cholesterol: 71 mg, Sodium: 275 mg, Carbs: 13 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 29 g
Diabetic Exchanges: 1 Starch, 4 Very Lean Meat, 1/2 Monounsaturated Fat
By Terri P. NV
Wash chicken breasts and cut into nugget size pieces (may flatten some, if necessary). While wet, lightly sprinkle each of the four spices on one side of the chicken.
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This page contains gluten free chicken nuggets recipes. You can make your own gluten free chicken nuggets, using several alternatives to flour containing gluten for the coating.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
My son loves the chicken nuggets at McDonalds, which aren't breaded, but are more like a batter. I am looking for a recipe so that I can make a cheaper home version of the McDonald's chicken nuggets.
I found the greatest recipe in the world for Chicken Nuggets. Take chicken strips and cut into small portions and dip in plain yogurt and then dip in plain or seasoned bread crumbs and place in the oven on 375 degrees F for about 20 to 25 minutes and you have the best low cal chicken nuggets in the world. Don't forget to dip in ranch or bar b que sauce. (Enjoy) (02/16/2005)
I don't eat Mcdonalds Chicken Nuggets, they are gross to me. But maybe you could search on Google and find the recipe. If you have ever seen "Super Size Me", you will see why I don't eat them. (03/18/2006)
McDonalds Chicken Nuggets:
Chicken, water, salt, modified corn starch, sodium phosphates, chicken broth powder (chicken broth, salt, and natural flavoring (chicken source)), seasoning (vegetable oil, extracts of rosemary, mono, di- and triglycerides, lecithin). Battered and breaded with water, enriched bleached wheat flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dried whey, corn starch. Batter set in vegetable shortening. Cooked in partially hydrogenated vegetable oils, (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). TBHQ and citric acid added to help preserve freshness. Dimethylpolysiloxane added as an anti-foaming agent. (12/31/2006)
Iams chicken nuggets - in freezer case at health food store - are healthy and delicious. They even make "happy meals" with the nuggets. (06/09/2007)
The best batter recipe that I have for anything fried is:-
flour, salt and a little black pepper, [and when your chicken , fish etc are ready to put in the hot oil], add to the flour mix, enough club soda to make batter. first coat the chicken etc in flour and shake off the excess, then dip in the batter. (06/18/2008)
Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets - it should be ready to work with once half of your nuggets are ready to go in.
Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.
Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).
Roll a 'chicken ball' in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Set nuggets aside.
Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).