More ways to skin a chicken

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, no egg here

Pseudo chicken nuggets: Someone mentioned Kinnikinnick. I dip chicken chunks in Miss Robens breading mix (spiced or plain) or my own recipe (below). Pan-fried, the result tastes like fish and chips batter and looks and feels like Mc's.

I approximate the mix with roughly equal parts of garfava flour and either Bette Hagman's flour or pancake mix. Add small amounts of sea salt and ground pepper (up to 1/4 teaspoon) and, depending on taste, garlic powder and paprika. If you like it hot and spicy, use McCormick's Caribbean Jerk seasoning (CFGF) and salt instead. Add water till the consistency is gooey and thick.

You have to mold the batter around the chicken chunk (the messiest part) and put it immediately into the cooking oil in the pan. About 1/2 inch of canola works well. Melted coconut butter is OK, too.

HIDING THE GREEN STUFF:

I use the same batter for pseudo-tempura veggies. I pre-cook and drain broccoli florets before dipping in batter. That makes the veggie inside mushy, not crunchy. Our son ate them for a while, but now he looks to see if the inside of the nugget is green stuff or chicken before eating.