Gluten free chicken nuggets? You read that correctly. We’ve created a batter that is even crispier than the original, with the help from our gluten replacement, gluten free flour, and expandex! It’s also extra juicy with high quality meat and sodium tripolyphosphate keeping it all locked in tight. You’ll never go back to boring old nuggets again.
Difficulty
Intermediate
Ingredients
- Chicken Nugget Ingredients:
- 1000g (2.21lbs) Chicken Breast With Skin
- 2g (½ tsp) Sodium Tripolyphosphate
- 10g (2 tsp) Salt
- Batter Ingredients:
- 100g (¾ cup) I’m Free Perfect Baking Flour
- 50g (¼ cup + 1 tbsp) Expandex
- 50g (½ cup) Cornstarch
- (Extra for dusting)
- 8g (1 tbsp + 1 tsp) I’m Free Perfect Gluten Replacement
- 2g (½ tsp) Baking Soda
- 7.5g (1 ½ tsp) Salt
- 10g (2 tsp) Sugar
- 300g (1 ½ cups) Soda Water
- 2000g ½ gallon Neutral Flavored Oil
Equipment
- Food Processor
Timing
Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
Yield
~30 Nuggets (depending on size)
-
Prepare Chicken Nugget Base
In a heavy bottom pot with a thermometer preheat oil to 350°F.In a food processor blend the chicken breast, sodium tripolyphosphate, and salt. Process the mixture is smooth. No more than 45 seconds.On a baking sheet lined with baking paper spread the meat until it is an even thickness of about ¼ in. Cover with another baking sheet and place in the freezer for 25 minutes. *Use a 2 inch ring mold (or whatever shape you would like, dino nuggets anyone?) punch out as many shapes as you can. If done right you should end up with just over 30 nuggets. You can also fry the oddly shaped scraps as Popcorn Chicken too! Use an offset spatula to remove the nuggets and place them on a second baking sheet lined with baking paper. Refrigerate until needed.* Alternatively you can roll the meat into a log with plastic wrap and Place it in the freezer for 30 minutes to an hour. This will allow you to slice the chicken into uniform sized nuggets with no waste.
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Create Batter
Meanwhile, in a small bowl sift together I’m Free Perfect Baking Flour, Expandex, cornstarch, I’m Free Perfect Gluten Replacement, baking soda, salt, and sugar.Whisk the soda water into the dry mixture until just barely combined. Do not over mix this batter, it is okay if there are a few small lumps.
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Batter Nuggets and Serve
Dust the nuggets in a small amount of cornstarch before moving them to the batter.Plunk 6 nuggets at a time into the batter, allow any excess batter to run off before placing in the fryer. Cook for 1 minute before flipping and cooking for another minute. If they are golden brown and floating they are done.Remove from the fryer and blot dry on paper towels before serving.
Summary
Recipe Name
Author Name
Gluten Free Chicken Nuggets
Modernist Pantry
Published On
Preparation Time
Total Time
2 Comments.
When you say soda water, do you mean club soda?
No, club soda contains minerals salts and we didnt want to increase the saltiness. Soda water is also known as seltzer just be sure to use a flavorless one.