I generally don’t share my easiest, everyday recipes on this blog as I think they are just too straightforward. But then I read similar recipes on other sites and think ‘What a great idea. Why didn’t I think of that?’ So today I’m sharing one of our favourites our recipe for egg free and gluten free chicken nuggets.
My son loooves chicken nuggets (I’m not sure there are many children who don’t to be honest!) but I hate the low chicken content in a lot of them and how so many have egg in or also garlic so it us much easier to make them at home. They only take 5 minutes to make and can easily be frozen for later.
How to make gluten free, egg free chicken nuggets
Before J came along I would use the classic flour, egg, breadcrumbs routine but now I realise it really isn’t necessary. These stick really well, are less wasteful and cheaper.
To make egg free chicken nuggets, I use a flour and water mixture to stick on the coating. (This should be the consistency of wallpaper paste to work well.) Then I crush the cornflakes in a bag – you can easily substitute for rice krispies or breadcrumbs if you want to – and it’s ready to go.
After that, it’s the same process as using egg – you dip the chopped chicken in the flour mixture, roll it in the cornflakes or other coating, then bake in the oven.
Gluten free, egg free chicken nuggets
Gluten free Flour
Gluten free Cornflakes
Mix flour with water until it forms a thick wallpaper paste consistency. Crush cornflakes in a plastic bag.
Cut chicken into bitesize pieces. Dip in flour mixture and drop into cornflakes. Shake bag until each piece is coated and lay them on a baking tray.
Bake at 200c for 15mins.