Chicken Nuggets

Serves: 6
Total Calories: 1,164


5 chicken breasts
1 1/3 cups GF Featherlight Mix
2 teaspoons garlic salt
2 teaspoons ranch salad dressing mix
3/4 teaspoon baking powder
4 1/2 teaspoons vinegar
1 cup water
1/2 cup cornstarch
oil for deep frying


Cut chicken into nugget sized pieces. Pour oil into a fryer or deep skillet to at least 2 to 3 inches deep. Heat oil to 360°F.

Mix flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda in a separate bowl. Combine flour mixture, vinegar mixture, and water. Beat until smooth.

Place cornstarch in a small bowl. Before dipping in batter, roll chicken pieces in cornstarch. (This helps to keep the batter from sliding off.)

Dip chicken pieces in batter, then fry nuggets in hot oil until golden brown.

Serve with honey mustard, barbecue sauce, or ranch dressing. See Sides, Salads & Sauces chapter. Serves 6 to 8.

Leftovers should be refrigerated or frozen. To reheat leftover nuggets, just place them on a cookie sheet and reheat them in a 350°F oven for 10 to 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 1,164
Calories from Fat: 11

This Chicken Nuggets recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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