Cayenne-Dusted Chicken Nuggets
Glutino crackers blended with Parmesan cheese makes an incredible coating that holds nicely to buttermilk-marinated chicken when fried. Finally, a gluten-free chicken nugget that doesn't fall apart during the cooking process!
1 pound boneless, skinless chicken breasts, cut into 1 by 2-inch pieces
1 cup buttermilk
11/2 cups gluten-free crackers, preferably Glutino brand
1/4 cup grated Parmesan cheese
1 teaspoon minced fresh flat-leaf parsley
1/2 teaspoon salt
Pinch of cayenne pepper
Canola oil, for deep-frying
HONEY-MUSTARD DIPPING SAUCE
1/4 cup Dijon mustard
1/4 cup honey
Put the chicken in a resealable plastic bag, add the buttermilk, and refrigerate overnight. In a food processor, combine the crackers, Parmesan cheese, parsley, salt, and cayenne pepper and pulse until finely ground. Transfer the mixture to a large resealable plastic bag.
Remove a few pieces of chicken at a time from its plastic bag and allow the excess buttermilk to drip off. Add the chicken to the bag of cracker crumbs and shake until the chicken is coated evenly. Transfer the coated chicken to a plate and repeat with the remaining chicken.
In a large, heavy saute pan or Dutch oven, heat 3 inches of oil over medium-high to 360°F on a deep-frying thermometer. Drop a few nuggets at a time into the hot oil, cooking until golden brown, 3 to 4 minutes. Using a slotted spoon, transfer the cooked chicken to paper towels to drain. Repeat with the remaining chicken until all is cooked.
For the dipping sauce: In a small bowl, whisk the mustard and honey together. Place the chicken on a platter and serve with the dipping sauce.
Serve the nuggets with any of your favorite dipping sauces, including barbecue sauce or ketchup.
Recipe from Gluten Free Every Day Cookbook by Robert M. Landolphi http://www.glutenfreechefrob.com
(Andrew McMeel Publishing, LLC - 2009)
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