My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.
Ingredients
- bite-size corn square cereal (such as Corn Chex®): 2 cups
- eggs: 2 piece
- rice flour: 0.33333 cup
- skinless, boneless chicken breast halves: 4 piece (cut into bite-size pieces)
- oil for frying: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
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Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
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Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
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Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
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Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
