GF Buffalo Chicken Nuggets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2-4 boneless, skinless chicken breasts2 eggs, beaten¼ c Red Hot Wing sauce½ c water1 c rice flour (almond flour would also work)1 c corn starchsaltpeppergarlic powderonion powder canola (or another healthy oil) oil for frying
Cut chicken into ½" thick strips and 1-1½" lengths. Mix together the eggs, hot sauce and water in a bowl. Typically I would use a milk/egg wash and, if you chose to, you could use coconut or almond milk, but I wanted to try this first. You can use a different hot sauce/water mix depending on how spicy you want the breading.
Mix together the rice flour and corn starch, then add the seasonings to taste. You can add any seasonings you'd like (cayenne, paprika, etc) or keep it plain with just salt and pepper.
Preheat your oil to 375° (this is a relative guess, as I don't usually use a thermometer. When a pinch of flour sizzles when dropped in the hot oil, it's warm enough).
Dip the chicken pieces in the egg mixture, then the flour mixture. Double-dip back in the egg mixture and the dry mix again. Add to the hot oil and cook on each side until golden brown.
Drain on a paper towel or napkin, letting the nuggets cool for a couple minutes. Sometimes rice flour and corn starch can be gummy and fall off if you handle them too much right out of the oil.
Drizzle with Red Hot Wing sauce.
Serving Size: Makes approx 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELLERINA.
Mix together the rice flour and corn starch, then add the seasonings to taste. You can add any seasonings you'd like (cayenne, paprika, etc) or keep it plain with just salt and pepper.
Preheat your oil to 375° (this is a relative guess, as I don't usually use a thermometer. When a pinch of flour sizzles when dropped in the hot oil, it's warm enough).
Dip the chicken pieces in the egg mixture, then the flour mixture. Double-dip back in the egg mixture and the dry mix again. Add to the hot oil and cook on each side until golden brown.
Drain on a paper towel or napkin, letting the nuggets cool for a couple minutes. Sometimes rice flour and corn starch can be gummy and fall off if you handle them too much right out of the oil.
Drizzle with Red Hot Wing sauce.
Serving Size: Makes approx 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELLERINA.
Nutritional Info Amount Per Serving
- Calories: 405.7
- Total Fat: 5.9 g
- Cholesterol: 140.4 mg
- Sodium: 732.8 mg
- Total Carbs: 60.9 g
- Dietary Fiber: 1.3 g
- Protein: 24.2 g
Member Reviews