Jenny’s Gluten Free Chicken Nuggets

Ok so Christmas is coming … isn’t it? This month I’ve been busy with a lot of different things. I’ve been playing around in the kitchen and trying new recipes out. My kids love it when I do that. They are the best taste testers because they are always honest with me. I know that if they don’t keep asking for more, I have to change things up and make it better. So, in a way they are my best critics. And really, they are the reason that I do what I do. I can see how how gluten, dairy and soy affect them and it breaks my heart to see it. We don’t have anaphylactic allergies to any foods. And, some people would say that if your throat doesn’t close or you don’t get huge hives, you’re not really allergic to something. I beg to differ. When the boy has gluten or dairy he is completely different. Not to mention all the physical issues he has. Firstly, he has terrible stomach problems. Diarrhea and cramping are often severe in him and seeing him in pain is not an option. And, lets not forget about the runny nose, chronic cough and ear aches. Yeah, all that from a little milk or gluten. And, don’t even get me started on how it affects his personality. He is completely different. Completely. It’s hard to explain it, but he becomes very irrational, emotional, aggressive and obsessive at times. I was trying to introduce a new food to him a couple of weeks ago and I was quickly reminded of what he was like 4 years ago. So, first the stomach issues started and the behavioural quickly followed. It was an interesting 3 days of school that week. First his teacher approached me about his inappropriate behaviour during a school assembly. Yeah, I know what you’re thinking … he’s 6 Jenny, what 6 year old doesn’t misbehave every once in a while? Yeah, okay, I’ll give him that one. But then two other times I found him crying for me to stay at school with him when he has never done that, even in Kindergarten. He was also very aggressive towards the girl and defiant at home.  And, after 3 days he was completely back to normal. It was a reminder to me of what life would be like now if I hadn’t taken gluten, dairy or soy out of their diets. Life would be different. Very different. Not to mention, how would I feel had I not taken gluten, dairy and soy from my own diet? I would be at my wits end. I know that where I am in my life now would not be possible without being gluten, dairy and soy free. As an adult, joining my kids on this journey has been incredible. I have seen so many positives in myself that I know I can never go back. I don’t think that I ever really understood what it was like to wake up each morning and feel good. I woke up most mornings pre-gluten free …. angry. Tired. Exhausted. And, now that I am out of that, I know what I should feel like every day. I feel energized. In control. Happy. Incredibly happy. I have taken control of my life. And, whether it’s Celiac disease or gluten sensitivity or intolerance, it doesn’t really matter in the long run to us. For right now, I know that gluten, dairy and soy aren’t good for us. Call it whatever you like, allergy or intolerance, either way it’s not something we can have. Period.

So this week’s recipe is fun. My kids love this recipe. And, striving to have fun, affordable, delicious recipes just like any other family is important. There aren’t a lot of options when it comes to gluten free, dairy free and soy free chicken nuggets. These are delicious. And, easy to prepare. The kids love them because, well, they’re awesome, and what kid doesn’t love food they can eat with their fingers! I still remember being pre-gluten free and eating those not-so-good-for-you chicken nuggets from a drive thru … you know which ones I’m talking about, right? Well, this recipe for chicken nuggets is much better than those not-so-good-for-you chicken nuggets … you know exactly what they are made of and they’re baked not deep fried. What’s not to like or um, love? So, make these and decide for yourself! And, let me know your thoughts! Find me on Twitter, Facebook or post your comment below!

Jenny’s Gluten Free Chicken Nuggets

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Defrost 6 medium chicken breasts and set aside.

Combine the following in a large Ziplock bag:

2/3 cup corn meal

1/3 cup Jenny’s All Purpose Flour*

1/2 tsp paprika

1/8 tsp cumin

1/8 tsp celery salt

1/8 tsp onion powder

1/2 tsp mustard powder

1/4 tsp pepper

1/4 tsp cayenne pepper (optional)

1 dash roasted garlic granules

Cut chicken breasts into 1 – 1 1/2″ cubes. Shake them in the flour/spice mixture until well coated. Place on a parchment paper lined baking sheet. Drizzle each piece with canola oil. Then sprinkle each piece with the leftover flour/spice mixture.

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(Okay, I know they don’t look pretty, but trust me they’ll taste amazing! Besides, what raw chicken looks pretty? Just saying!)

Cook at 450 F for about 22 – 24 minutes, turning halfway through cooking time. Remove from oven and serve with your favourite dipping sauce, just be sure it’s gluten free!

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Enjoy! Whether you have kids or are a kid at heart, you’ll be impressed with these simple, yet delicious chicken nuggets.

Love,

Jenny

PS If you prefer to have a a less “zippy” chicken nugget, leave out the cayenne pepper … or just reduce it. For us, this recipe was perfect, not to spicy, but if you have picky eaters in your home, you might want to adjust it!

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Jenny's Gluten Free Chicken Nuggets
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Cuisine: Main Dish
Ingredients
  • ⅔ cup corn meal
  • ⅔ cup corn meal
  • ⅓ cup Jenny's All Purpose Flour*
  • ⅓ cup Jenny's All Purpose Flour*
  • ½ tsp paprika
  • ½ tsp paprika
  • ⅛ tsp cumin
  • ⅛ tsp cumin
  • ⅛ tsp celery salt
  • ⅛ tsp celery salt
  • ⅛ tsp onion powder
  • ⅛ tsp onion powder
  • ½ tsp mustard powder
  • ½ tsp mustard powder
  • ¼ tsp pepper
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp cayenne pepper (optional)
  • 1 dash roasted garlic granules
  • 1 dash roasted garlic granules
  • Canola oil
Instructions
  1. Combine all dry ingredients in a large Ziplock bag.
  2. Cut chicken breasts into 1 - 1½" cubes. Shake them in the flour/spice mixture until well coated. Place on a parchment paper lined baking sheet. Drizzle each piece with canola oil. Then sprinkle each piece with the leftover flour/spice mixture.
  3. Cook at 450 F for about 22 - 24 minutes, turning halfway through cooking time. Remove from oven and serve with your favourite dipping sauce, just be sure it's gluten free!

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