One of our favorite pre-Feingold restaurants was Chick-Fil-A. Unfortunately, their food is loaded with additives and MSG. I'm so thankful for the mom who shared this recipe recently. We tried it before removing dairy and gluten and it was wonderful, but it will be easy to adapt to our new way of doing things as a once-in-awhile-treat with a couple of simple substitutes. Enjoy!!
Chicken Nuggets
Oil for frying
2 eggs
2 cups milk (CF-try substituting a milk replacement or just omit and use only eggs)
2 cups flour (GF-use rice flour)
2 TBSP powdered sugar (I will probably omit or substitute another kind of sugar)
1/2 teaspoon black pepper
1 tablespoon salt
1.75 - 2 lbs skinless, boneless chicken breast halves, cut into thin strips for fingers or bite-sized pieces for nuggets
Mix together the egg and milk. Place the chicken in this mixture, and let sit for at least an hour. While the breasts are sitting, mix together the flour, sugar, pepper, and salt. Once the sitting is done, dredge in the flour. (Optional: for a thicker coating, after the first dredging, put the chicken pieces back in the milk bath for a few seconds, and re-dredge in the flour.)
Heat oil in a deep fat fryer to 375 F., gently drop chicken pieces into the oil, and let cook until golden brown.
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