GF Buffalo Chicken Nuggets

2-4 boneless, skinless chicken breasts
2 eggs, beaten
¼ c Red Hot Wing sauce
½ c water
1 c rice flour (almond flour would also work)
1 c corn starch
salt
pepper
garlic powder
onion powder
canola (or another healthy oil) oil for frying

The nutritional information does NOT account for frying. I wish the recipe calculator allowed for it, but it doesn't. You will have to figure that separately depending on the oil you use. If you bake them with a cooking spray, that too, will have to be figured.

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.