I have found an allergy free chicken nugget recipe that is delicious. The only issue is, I use salt and pepper to season the chicken nuggets and I’m having trouble figuring out the right amounts of salt and pepper to use. Before my allergies became more severe, I used to LOVE gluten free chicken nuggets on grocery store shelves… they had this wonderful taste of pepper and chicken.
Any advice would be greatly appreciated. When I make the nuggets, I’m generally working with a pound of chicken.
The recipe is below, it comes from Samantha Jo Teague, The Unskilled Cavewoman.
Ingredients
½ cup avocado oil
1 lb chicken breast, boneless skinless, cut into 2” chunks
1 egg
1/2 tsp onion powder
1/8 tsp garlic powder
1/2 to 3/4 tsp Himalayan salt
1/3 cup cassava flour
Instructions
Heat a large cast iron skilletover medium heat, then add the oil.
Whisk egg and seasonings in a medium mixing bowl until smooth and frothy.
Stir in chicken pieces with a slotted spoon, and coat well.
Add flour to a small mixing bowl.
Using the slotted spoon, take a scoop of the chicken pieces. Shake off any excess egg, and drop into the flour mixture.
Coat pieces well, then shake off excess flour.
Using tongs, carefully place coated chicken in the hot oil. You will need to work in batches to keep them from sticking together and from cooling the oil down. This ensures for more crispiness.
Use a splatter screento protect yourself from oil burns and slippery messes on the floor.
Cook on one side for about 4 minutes or until golden brown, then turn using the tongs and cook for another 4 minutes or until golden brown on that side too. (Overcooking will result in dry chicken, so watch them carefully.)
Drain cooked pieces as each batch is finished on a paper towel lined plate / pyrex storage container.
Recipe was found here: https://primalsam.com/cassava-chicken-nuggets/
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