I suppose these could be called tenders or fingers instead of nuggets. Having four teenage boys tends to increase the size of all food in my house. So call it what you will, these are a great gluten free alternative to store bought or even my other homemade versions of chicken nugget-finger-tenders. And can I just laugh a little here as I looked back at my other recipe to get the link when I saw that the plate was also filled with green beans and risotto? That has been my kids favorite meal combination for years.
The funny thing about me being gluten free and the family not is that I have to sneak quite a few meals by them. In their minds, gluten free equals yucky. Granted straight gar-fava pancakes are yucky, but that isn’t the way I roll. Sometimes, I simply serve the gang up their plates first and then after they are eating, I arrive at the table with a similar plate and quietly start eating, too. If the kids notice, I get, “Mom! You aren’t supposed to eat this!” followed quickly by “Oh. Is this gluten free?” After which they take 10 seconds to reevaluate their plate before eating again at breakneck speed. Eventually, they will realize that gluten free can be delicious and none of my snacks will be safe again.
- 2 lb boneless skinless chicken breasts, cut into strips or cubes
- 2 cups Kellogg’s Gluten Free Rice Krispies, crushed in a blender
- 2 Tbsp Louisiana style fish fry mix or cornmeal
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt to taste
- ⅔ cup olive oil + some for the baking pan
- Combine cereal, cornmeal, garlic powder, Italian seasoning and salt in a shallow pan.
- Pour ⅔ cup olive oil in another shallow bowl.
- Dip chicken in oil and then dredge in the cereal mix.
- Place on an oiled rimmed baking sheet.
- Continue until all of the chicken is coated.
- Bake 20 minutes in a 375 degree oven or until chicken juices run clear.