BEST GLUTEN CHICKEN NUGGETS FREE
Well, that happened to me, when I was running low on gluten free breadcrumbs and wanted a quick alternative to make breaded chicken! In the past, I had opted for a rice-cereal, ground, and it worked well. Ya ever have those days where you have leftover random ingredients and decide you'll try to create something inventive with them? Let's dive into the story behind my latest obsession Gluten Free Chicken Nuggets with Plantain Chips.
BEST GLUTEN CHICKEN NUGGETS MAC
Serve these nuggets with kid-friendly vegan meals like vegan mac and cheese, a side salad with vegan Caesar, or veggies dipped in vegan ranch dressing.Let's make the BEST Gluten Free Chicken Nuggets using plantain chips & almond flour to make the crispiest, flavorful exterior! Step 11 - Bake the nuggets at 375° F (190° C) for 15 minutes, then take out of the oven, flip each one, and place them back in the oven for another 15 minutes until they are golden brown. (It should make about 36 nuggets, so you may need to use 2 cookie sheets.) Leave a little bit of space between the nuggets so they are not touching. Step 10 - Place the coated nugget on the oiled cookie sheet and repeat until you have used up all of the dough. Step 9 - Place the nugget in the milk, then, in the flour mixture, then back in the milk, and back in the flour mixture for a 2nd time until it has a layer of the sticky coating on the outside of it. Step 8 - Pull off small nugget-sized pieces of the dough and form it into the desired shape with your hands. Step 7 - Pour 1/2 cup of plant-based milk (or aquafaba) into another shallow dish for getting the nuggets wet. Step 6 - Mix together the flour, cornstarch, baking soda, baking powder, salt, and pepper in a shallow dish. Step 5 - Put about 3 tablespoons of neutral-flavored oil on a large cookie sheet so that the bottom is completely covered with oil, and set it aside. Step 4 - Preheat the oven to 375° F (190° C). Lemon Juice - just a few drops to curdle and thicken the milk a little.You can also use aquafaba (the liquid that you drain off of a can of chickpeas or beans.) Vegan Milk - any plant-based milk like soy, oat, or almond milk will work.Baking Powder - to make it rise a little.Baking Soda - to make it rise a little.You can use potato starch instead if you wish. Cornstarch - to make the coating crispy.
Flour - I usually use all-purpose flour, but you can use any type of flour that you would like.I order a large bag from Amazon to make lots of seitan recipes. You can usually find it in the Bob's Red Mill section or the specialty baking section of large grocery stores. You can't swap this out for regular flour or any other flour.
Feel free to reduce the salt for a lower-sodium chicken. If you don't have any premixed, you can use this homemade poultry seasoning to flavor the "chicken." Chicken breasts have a natural fat content of about 11%, so I add a little fat in order to replicate that. You can also leave it out completely, but it helps to give your chicken the proper moisture and mouthfeel.
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