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Crispy Gluten Free Chicken Nuggets
Food & Drink
for the dipping sauce:
1/4 cup dijon mustard
1/4 cup honey
2 tablespoons unsweetened coconut cream
1/2 teaspoons poppy seeds
for the chicken nuggets
1 1/2 cups rice flour
2 teaspoons onion powder
1/4 teaspoon cayenne
2 teaspoons kosher salt
1 12 oz. bottle gluten free beer or pale ale
vegetable oil for frying
1 lb. boneless, skinless chicken breast, cut into 2 inch chunks
To make dipping sauce:
In a small saucepan, which together the mustard and honey over medium heat until smooth and hot. Remove from the heat and whisk in the coconut cream. Season to taste with salt, then wish in poppy seeds. Set aside.
To make the nuggets:
In a medium bowl, whisk together the rice flour, onion powder, cayenne and salt. Pour in the beer and mix to make a smooth, pasty batter. Refrigerate for at least 30 minutes.
Pour the vegetable oil into a large heavy pot. Bring the oil up to 375F.
Dip the chicken chunks into the batter one at a time, coating them thickly. Quickly and gently lower the chicken chunks into the hot oil. Fry about 5 chunks of chicken at a time, adjusting the heat so that the oil doesn’t dip below 375F.
Cook the chicken nuggets, stirring and turning them often, until they are a deep golden brown, about 5 minutes. Use a spider strainer or a slotted spoon to transfer them to a paper towel to drain. Sprinkle lightly with salt.
Repeat the process with the remaining chicken. You can keep the nuggets hot in the oven at 250F. Serve hot, with dipping sauces.