Gluten-Free Chicken Nugget

1. 1

   Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.

2. 2

   Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.

3. 3

   Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.

4. 4

   In second dish, combine egg and olive oil. Whisk to thoroughly combine.

5. 5

   In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.

6. 6

   Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.

7. 7

   Place the nuggets on a large baking sheet lined with parchment paper.

8. 8

   Refrigerate for about 30 minutes before frying.

9. 9

   In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.

10. 10

    Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

* Per serving · 4 servings · Values may vary.

No additional tips available.