We had this meal the other night for dinner. I saw it in a Real Simple issue and thought, "We haven't had chicken nuggets in a long time." So we tried this recipe! The original recipe can be found here. Here is our gluten-free adapted version for 2 servings:
1.5 chicken breasts, cut up into 1/2-inch cubes
1 cup buttermilk
1 cup gluten-free all-purpose flour
salt and pepper
canola oil
1. Season the chicken pieces with salt and pepper. (Or any other seasonings/herbs you want. Next time we might add some grated parmesan cheese.)
2. Dip the chicken pieces in the buttermilk and then the flour.
3. In batches, fry the chicken in a 1/2 inch canola oil in a large skillet over medium-high heat until golden and cooked through.
4. Drain and season with salt. (Oops, we left out the add more salt thing.)
We served this with french fries and corn, but it would also be good with rice, barbecue sauce or whatever you like to eat chicken with.
I didn't take a picture because our last few batches were getting kind of burnt. We were running out of canola oil in the skillet and I wasn't sure if I should pour more oil on a hot skillet to keep the chicken from going black instead of golden. So if you're making this, maybe keep an extra skillet on hand in case you run into our problem. The first three batches of chicken came out awesome. :)
And if you're wondering what to do with leftover buttermilk, I'll post a very good scone recipe later. That's how I plan on using the rest of our buttermilk.
1.5 chicken breasts, cut up into 1/2-inch cubes
1 cup buttermilk
1 cup gluten-free all-purpose flour
salt and pepper
canola oil
1. Season the chicken pieces with salt and pepper. (Or any other seasonings/herbs you want. Next time we might add some grated parmesan cheese.)
2. Dip the chicken pieces in the buttermilk and then the flour.
3. In batches, fry the chicken in a 1/2 inch canola oil in a large skillet over medium-high heat until golden and cooked through.
4. Drain and season with salt. (Oops, we left out the add more salt thing.)
We served this with french fries and corn, but it would also be good with rice, barbecue sauce or whatever you like to eat chicken with.
I didn't take a picture because our last few batches were getting kind of burnt. We were running out of canola oil in the skillet and I wasn't sure if I should pour more oil on a hot skillet to keep the chicken from going black instead of golden. So if you're making this, maybe keep an extra skillet on hand in case you run into our problem. The first three batches of chicken came out awesome. :)
And if you're wondering what to do with leftover buttermilk, I'll post a very good scone recipe later. That's how I plan on using the rest of our buttermilk.
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