Guest guest Posted May 1, 2001 Report Share Posted May 1, 2001 hello all, I'm waiting for my copy of " Special Diets... " to come. Meanwhile I tried inventing chicken nuggets last night. They looked great, and my son ate them, but to be honest, they tasted like chicken coated in edible sand.... Can anyone point me towards an on-line recipe? Much thanks!! Alison Longstaff http://members.home.net/rangerally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2001 Report Share Posted May 1, 2001 I, too am looking for a good recipe. I tried making nuggets with GFCF potatoe chips as a coating, but my son refused to eat them. I hope someone can help us out!! Alison Dolan > hello all, > I'm waiting for my copy of " Special Diets... " to come. Meanwhile I > tried inventing chicken nuggets last night. They looked great, and > my son ate them, but to be honest, they tasted like chicken coated in > edible sand.... > Can anyone point me towards an on-line recipe? > > Much thanks!! > > Alison Longstaff > http://members.home.net/rangerally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2001 Report Share Posted May 1, 2001 Here are two I've collected from this list. Both are great! ***I have a coating for chicken that tastes similar to the one used at Chick-f-let(sp?Sorry, it is early.) Anyway, it goes like this: 3 parts instant mashed potato flakes 1 part cornstarch 1 part garfava bean flour 1 part sorghum flour Salt and pepper Mix these in a bowl. Dip chicken piece in egg/Dari free mixture and then in dry ingredients and fry. I believe this is the best chicken recipe I have made so far. It is crispy and yet not hard like when using rice flour. ****EMMA'S FAVORITE CHICKEN FINGERS Ingredients 1 lb. boneless, skinless chicken breasts cut into fingers (or other boneless chicken) Hellmanns mayonnaise In a medium bowl combine the following: 1/4 tsp. pepper 1/2 tsp. salt 1/2 tsp. garlic powder (McCormick's is GF) 1 tsp. oregano flakes 1/4 cup parmesan cheese or non-dairy substitute (our favorite is Soymage) 1/2 cup crushed Nature's Path Honey'd Corn Flakes 1/2 cup crushed Health Valley Organic Blue Corn Flakes Method -preheat oven to 350. -brush chicken strips with mayo and coat with crumb mixture. -place in ungreased 13x9 (glass) baking dish. -bake about 40 minutes and enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2001 Report Share Posted May 1, 2001 I use my parts of leftover gfcf bread that he didn't finish etc.(crusts mostly) and grind them up in my food processor. Tastes great, gets alittle darker than the kind you buy, but they work and my whole family eats them and loves them! suggests using the ground up Hol_Grain crackers, or mashed potato flakes, or Perky's brand Nutty Rice Cereal ground up... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2001 Report Share Posted May 1, 2001 In a message dated 5/1/01 6:02:09 PM Pacific Daylight Time, rangerally@... writes: > Meanwhile I > tried inventing chicken nuggets last night. They looked great, and > my son ate them, but to be honest, they tasted like chicken coated in > edible sand.... > It might seem like the ultimate in being cheap, but I've saved the crumbs from all of Ben's GFCF cereals and crackers in a baggie in the freezer and use them, together with potato flakes and tapioca starch and spices to coat nuggets. The little bit of sweetness from the cereal crumbs combined with the salty/savory flavors from the crackers and spices work out very nicely. I usually also have bread crumbs from failed " experiments " in baking and use these for breading and meatloaf. Good Luck Cherri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2001 Report Share Posted May 1, 2001 This method is so simple and easy to do, and according to the chicken eaters in our family, they think they are delicious (I don't eat chicken so I have to go by their ratings). 1) Use chicken breasts 2) Clean and lay on large cutting board 3) Cover with Saran Wrap (layer over it) 4) Beat the heck out it, both sides (I mean really beat it). I use a large can 5) Cut into nugget sizes 6) Dip in GF/CF margarine 7) Roll in a mixture of Barbara's Mashed Potato Flakes seasoned with salt, pepper & garlic salt. That's it! Then fry as usual, (or you could bake them - never tried it this way, though). They turn out crispy and my son loves them (unfortunately, he can't process the protein in chicken very well, so he only gets these occasionally). Elsie (in Texas) Chicken Nuggets > hello all, > I'm waiting for my copy of " Special Diets... " to come. Meanwhile I > tried inventing chicken nuggets last night. They looked great, and > my son ate them, but to be honest, they tasted like chicken coated in > edible sand.... > Can anyone point me towards an on-line recipe? > > Much thanks!! > > Alison Longstaff > http://members.home.net/rangerally > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2001 Report Share Posted May 2, 2001 WHat Ive done with chicken nuggets is use potato flakes and potato or rice flour ,salt pepper and paprika. They come out so good, my son loves them. Me too:) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2001 Report Share Posted May 2, 2001 Dear Alison: I use the following pattern for our nuggets. I could forward you a recipe, if this is not sufficient. This adapts's ' recipe: Ho Grain Crackers Barbara's Potato Flakes Ground Nuts (wlanut, pecan or almonds work well) I take one section of the Ho Grain crackers and blend them to powder. Set aside. I then blend the nuts into a powder. I combine the first two ingredients with around a 1/2 cup of the potato flakes. Add salt and pepper to taste. I steam broccoli or greens blend them, and mix them in either ground chicken or turkey, so my kids get more veggies and they blend with the meats (for sensory kids). I use coconut oil, safflower oil, or sunflower oil to cook. I do not even dip in egg to stick the breading, due to allergies. What is so neat, I can adapt this recipe using different nuts, even rice baby cereal for rotational menus. My kids LOVE these! Good luck ------------------------------------------------------------------------ > I tried inventing chicken nuggets last night. > Can anyone point me towards an on-line recipe? > > Alison Longstaff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2001 Report Share Posted May 2, 2001 Hi, There is absolutely nothing cheap about saving all those GFCf crumbs and using them for breading. These products are extremely expensive - I use every last crumb I can get my hands on. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2001 Report Share Posted May 3, 2001 In a message dated 05/03/2001 9:50:06 AM Eastern Daylight Time, rangerally@... writes: > I'm waiting for my copy of " Special Diets... " to come. Meanwhile I > tried inventing chicken nuggets last night. They looked great, and > my son ate them, but to be honest, they tasted like chicken coated in > edible sand.... > Can anyone point me towards an on-line recipe? > > Much thanks!! > > Alison Longstaff > http://members.home.net/rangerally > I dont' remember *WHERE* online I found this, but this is the recipe we use for our kids' chicken nuggets.. Theyr'e really pretty tasty! CHICKEN NUGGET Awesome Recipes For Children With Autism, Yeast & Food-Related DisordersMakes 4 servings. 1 Cup Gluten Free Flour Mix 1/8 Cup Cornstarch 1/2 Tablespoon Paprika <--We don't use 2 Teaspoons Salt 1/2 Teaspoon Garlic Powder, (optional) <--We do use 1/2 Teaspon Onion Powder, (optional) <--We do use 1 Teaspoon Oregano, shifted (optional) <-- We do use 1 Egg 1/4 Cup Water or Rice Milk <-- We use rice milk 2 Large Chicken Breasts cut into bite sized pieces In large mixing bowl, whisk together all dry ingredients. Make a well in the center of dry mixture and add egg and water or rice milk to the mixture. Whisk the combined wet and dry ingredients well to mix. You may need to add more water or rice milk, depending on consistency of the batter. The batter should " stick " to the chicken. Dip chicken pieces into prepared batter with a fork then deep fry until golden brown. Dry out on paper towels to drain. Sprinkle with salt (sea, regular, garlic, or onion). Note: You may subsitute turkey for chicken. If color is an issue with your child, you may want to eliminate the paprika for a lighter colored " nugget " . This recipe will make the chicken " Mc's " orange. Hope this helps! Married to Dan Mom to: Dana (3/4/98) 36 week preemie, now a spirited 3 y/o ~~~~~and~~~~~~ (3/26/99) 33 week preemie, now a 2 y.o. growing boy! Hearing impaired/mild autism ~~~~~~~~~~~~~~~~~ http://www.butcherfamily.freeservers.comhttp://www.butcherfamily.freeser\ vers.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2001 Report Share Posted May 3, 2001 Dunno if anyone answered, but I made these last night and they came out pretty good. The original recipe is from " A Treasury of Top Secret Recipes " by Todd Wilbur and is an imitation of Chick Fil A chicken. So, here's the recipe with my changes. Chicken Nuggets 3 cups canola oil 1 egg 1 cup Dari-Free 1 cup flour (I used half rice flour and half mashed potato flakes)* 2.5 tablespoons powdered sugar 0.5 teaspoon pepper 2 teaspoons salt 2 skinless boneless chicken breasts, cut into bite size chunks* Take your heaviest skillet or deep fryer and begin heating the oil. You want to shoot for 400 degrees if using a fryer, but if you're using a skillet you want it hot enough to sizzle if you drop some flour in. In one bowl, beat the egg and stir in the milk. Combine the flour, sugar, pepper and salt in another bowl. Dip the chicken pieces in the egg mix and then roll in the flour mixture until coated. Drop into the hot oil and cook until a nice golden brown. *I actually used four chicken breasts, just added about another cup or so of flour. --- dolanclan6@... wrote: > I, too am looking for a good recipe. I tried making > nuggets with > GFCF potatoe chips as a coating, but my son refused > to eat them. I > hope someone can help us out!! > > Alison Dolan > > > > > > hello all, > > I'm waiting for my copy of " Special Diets... " to > come. Meanwhile I > > tried inventing chicken nuggets last night. They > looked great, and > > my son ate them, but to be honest, they tasted > like chicken coated > in > > edible sand.... > > Can anyone point me towards an on-line recipe? > > > > Much thanks!! > > > > Alison Longstaff > > http://members.home.net/rangerally __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2001 Report Share Posted May 3, 2001 The easiest recipe I know: Save the broken bits at the bottom of the potato chip bag. Crush them with a rolling pin, food processor or blender. Dunk your chicken in water, a milk sub, or an egg & milk sub mix. Then roll or toss the chicken in the crushed crumbs. Bake or fry. That's it. Tastes great! Thanks to whoever posted this info about a year ago. If I don't have enough crumbs, I add a little gfcf flour to make up the volume. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2001 Report Share Posted May 4, 2001 > > Here are two I collected from this list yesterday. Both look great! Haven't tried them. We have been using a chicken coating from Kinnikinnick Foods 10306-112 Street Edmonton, Alberta, Canada T5K 1N1 Fax www.kinnikinnick.com info@... The Alta GFCF Logo will be shown on the packages, website and all literature to identify guaranteed GFCF products. Any product with the Alta Logo next to it is guaranteed 100% GFCF Takes a little while to get products shipped but we are pleased with quality. This and other suppliers in the archives. Best wishes for all our children. . 3 parts instant mashed potato flakes 1 part cornstarch 1 part garfava bean flour 1 part sorghum flour Salt and pepper Mix these in a bowl. Dip chicken piece in egg/Dari free mixture and then in dry ingredients and fry. I believe this is the best chicken recipe I have made so far. It is crispy and yet not hard like when using rice flour. ****EMMA'S FAVORITE CHICKEN FINGERS Ingredients 1 lb. boneless, skinless chicken breasts cut into fingers (or other boneless chicken) Hellmanns mayonnaise In a medium bowl combine the following: 1/4 tsp. pepper 1/2 tsp. salt 1/2 tsp. garlic powder (McCormick's is GF) 1 tsp. oregano flakes 1/4 cup parmesan cheese or non-dairy substitute (our favorite is Soymage) 1/2 cup crushed Nature's Path Honey'd Corn Flakes 1/2 cup crushed Health Valley Organic Blue Corn Flakes Method -preheat oven to 350. -brush chicken strips with mayo and coat with crumb mixture. -place in ungreased 13x9 (glass) baking dish. -bake about 40 minutes and enjoy! > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 I " fry " chicken nuggets under the broiler. After breading them however you usually do it, spray a cookie sheet with Pam cooking spray or oil (I sometimes use a Misto, but the Pam really works better for this) , and place your nuggets in a single layer on top. Lightly spray the nuggets with oil. This is essential, or the breading will just petrify. Broil until golden on top, then turn over and continue until golden . I usually place the oven rack about 4 inches from the broiler unit, ands the whole thing takes 10-15 minutes. Also works great for eggplant slices for parmesan. Quote Link to comment Share on other sites More sharing options...
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