Chicken Nuggets or Strips
Better than Shake-N-Bake
Serves 5-6
2 lbs. boneless chicken, diced into nuggets or sliced into strips
1 T. sorghum flour
1 T. tapioca starch
1 T. dried oregano
1 T. dried thyme
1/2 tsp. ground pepper
1/2 tsp. salt
1/2 cup oil
Heat oven to 400.
Combine ingredients, except for chicken and oil, in blender or food processor and process until well blended. Pour into a bread bag or ziploc bag. Pour the oil into another bag. Put chicken in the bag of oil, twist it closed or zip it close and shake it up, roll it around, coat the chicken in the oil. Use tongs to remove chicken from oil and drop into breading mixture bag. If strips are large enough, you may need to move them into bread 1 or 2 at a time. Close the bag by twisting or zipping and give it a good shake! Using cleaned, dry tongs, remove the breaded chicken to a large parchment lined baking sheet. Bake 15 min. for nuggets, 25 min. for strips. Serve warm with honey, allergy safe BBQ sauce, honey mustard, or even plain ketchup!
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