3 large or 4 smaller chicken breasts, skin and bone removed
2 Tbsp white distilled vinegar
1 tsp garlic salt
1 cup milk
1 cup cornstarch
1/2 tsp paprika
salt and pepper to taste
peanut oil for frying
Cut chicken into 1 inch chunks, keeping them as uniform in size as possible so they fry up evenly.
Put chicken pieces in a large glass bowl, add the vinegar and garlic salt and toss to coat evenly; cover with plastic food wrap and set aside for 15 minutes to marinade.
Get out a heavy Dutch oven and fill it with enough peanut oil to have at least 3 inches in the pot; set aside.
Prepare the coating:
Pour the milk into a shallow bowl. In another shallow bowl, mix together the cornstarch, paprika, salt, and pepper.
Just before ready to fry, prepare the chicken:
Dip chicken pieces first in milk, then in the cornstarch mixture and set on a rack, then continue until all pieces are coated.
Put the Dutch oven with the oil in it over medium-high heat and heat the oil to 350 degrees. (It's best to check with a thermometer.)
Carefully lower a few chicken nuggets at a time into the hot oil, making sure there is enough room to allow the nuggets to fry evenly - don't over crowd.
Fry for about 5 minutes or until nicely browned all over, then remove with a slotted spoon to a paper towel covered rack to drain. Sprinkle with salt if needed while the nuggets are still warm.
Continue frying the chicken nuggets until done, then serve warm with gluten-free dipping sauces as desired. This is a good 'copy cat' recipe for chicken nuggets your kids would typically get out at a fast food place.
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