These chicken nuggets/tenders are seriously the bomb! They turn out super crispy, really easy to make and totally fine to have on the RPAH elimination diet. What more could you want? This recipe is super versatile. You can use any part of the chicken, we used breast and thighs but I think I prefer the thighs as they don’t get as dry. Really, you could crumb just about any meat (or even tofu) this way!
Gluten free, dairy free, nut free, soy free, failsafe
Can be made egg free
- Chicken cut up into small pieces
- Rice crumbs (I use the Aldi brand)
- 1 egg (For egg free alternative you need cornflour)
- Canola oil (or another allowed oil)
- In a bowl lightly beat an egg.
- Dip the chicken pieces in the egg before dipping it in a bowl of rice crumbs. The egg is just a binding agent to get the crumbs to stick. Lightly press to make sure crumbs stick.
- Repeat for all the chicken.
- Heat up a pan with oil at medium heat. You know when it is hot enough when you place a piece of chicken in and it bubbles around it. If it doesn’t wait till it heats more.
- You can either shallow fry and turn pieces or add more oil and deep fry. Fry till they are golden brown. If your nuggets are big just make sure that they are cooked in the middle.
- Dry the chicken on kitchen paper towel till cool enough to eat.
- Serve with pear ketchup or mayo!
Egg free alternative:
Instead of dipping in egg use cornflour as the binding agent. We place a little cornflour with the chicken and mix around with a small amount of water to make a thick paste batter. You don’t need a lot of batter, just enough to lightly coat it. It should feel sticky. You may find you need more cornflour than you think but that is ok, it just needs to be thick or it will come off when you coat in the rice crumbs.
You can always make a large batch and reheat. They don’t taste as good as fresh but you can either quickly re-fry again to get the crispyness but it will be oilier. Alternatively you can try bake them or for a quicker alternative just pop them in the grill.