GLUTEN-FREE CHICKEN NUGGETS

2 large boneless-skinless chicken breasts
2 tsp sea salt
2 eggs, beaten
1 tsp black pepper
1 cup rice flour
1 tsp garlic powder (make sure it is gluten-free!)
1 cup millet flour
coconut oil for frying
1 cup tapioca flour

Cut the chicken into 1-inch pieces. Beat the eggs in a medium bowl. Place the chicken pieces into the beaten egg and mix well.

Put a skillet or wok on medium-high heat and add about 1/2-inch coconut oil. (If there is going to be any delay or distractions, do not heat the oil until you are ready to do the cooking!)

Place the flour, salt, pepper, and garlic powder into a quart size zippered storage bag. Shake to mix well. Drop about 1/4 of the egg coated chicken pieces into the flour mixture and shake to coat well. By now the skillet with oil should be ready.

Carefully place the floured chicken pieces into the hot oil. Cook until brown, then turn with tongs and cook until brown on the other side. When browned on both sides, carefully remove the chicken nuggets from the pan with tongs and place on several layers of paper toweling to drain. Repeat process until all chicken nuggets are cooked.

If you are going to freeze them, place on a wax paper lined cookie sheet in a single layer and freeze for 1 hour to prevent them from sticking together. After an hour you can place the frozen chicken nuggets into a freezer bag and store them until needed.

Substitutions:

For egg-free: Use the egg-goo on the substitutions page, or eliminate this step. The chicken nuggets will be less crispy, but will taste the same.

For problems with any of the flour types mentioned, substitute a different flour that would be suitable for diet.

If garlic is not tolerated, any number of other dried herbs will add additional flavor to the chicken nuggets, such as poultry seasoning, basil, oregano, sage, rosemary, etc.