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Donna Spangler’s Gluten Free Chicken Nuggets Recipe

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This bright, fun (and healthy) play on chips and dip will have everyone coming back for more! The oven baked chips are easy to make and worth the effort.

• 3 Whole chicken breasts
• ¼ c. pickle juice
• ¾ c. low-fat milk
• 1 egg
• ¾ c. gluten-free flour
• 1 tsp. black pepper
• 1 tsp. salt
• 2 T powdered sugar
• ¼ c. canola oil

Prepare chicken breasts by cutting them in to bite-size pieces. Add pickle juice, low-fat milk and egg in a 2qt. bowl. Add chicken pieces, cover with plastic wrap and refrigerate at least 3 hours or overnight. When ready to prepare chicken, combine flour and next three ingredients in a shallow bowl and stir to combine. Remove chicken from the refrigerator and dredge in flour mixture a few pieces at a time. Heat canola oil in a large non-stick pan. Add chicken one piece at a time to prevent the hot oil from splattering. Cook chicken, turning frequently, until golden brown and crispy on the outside and no longer pink on the inside.  Serve immediately – ENJOY!

Posted in: FoodRecipesSummer 2013
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