Gluten Free Chicken Nuggets

I found this recipe on about.com.  The flour that I used was Glutenfree mama's rice almond flour.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 3 skinless, boneless chicken breasts
• 1/2 cup gluten-free all purpose flour mix (use your favorite mix)
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
• 1 large egg and 1 tablespoon olive oil, whisked together
• 1 cup crushed gluten-free rice chex cereal (see tips)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup olive oil for pan-frying
• 1/4 cup canola oil for pan-frying

Preparation:

• Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
• Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.
• Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
• In second dish, combine egg and olive oil. Whisk to thoroughly combine.
• In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
• Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
• Place the nuggets on a large baking sheet lined with parchment paper.
• Refrigerate for about 30 minutes before frying.
• In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
• Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.