2 chicken breasts, skinless & boneless 1/2 cup gf flour (we used The Gluten-Free Pantry’s Country French Bread Mix as a straight substitution for flour) 1/3 cup corn meal 1 teaspoon baking powder 1 Tablespoon sugar 1 egg 1/3 cup milk Kosher salt 1 Tablespoon canola oil Peanut oil for frying
Cut chicken breasts into 1/2-inch pieces.
In a shallow bowl, combine gf flour, corn meal, baking powder and sugar.
In a separate bowl, combine egg, milk and canola oil.
Add wet ingredients to dry ingredients; stirring until well blended.
Heat a large, heavy and deep frying pan over high heat; adding about 1" peanut oil. When oil is hot (375 degrees F.) reduce heat to medium-high.
Sprinkle chicken with salt.
Roll chicken pieces in batter until completely coated.
Carefully fry chicken pieces in oil, a few at a time, turning with tongs. When chicken nuggets are nicely browned and cooked through, remove to a paper towel. Repeat until all chicken nuggets are cooked. Serve immediately.
We used The Gluten-Free Pantry’s Country French Bread Mix Flour for the gluten-free flour in this recipe (www.glutenfree.com).