Gluten-Free Battered Chicken Nuggets
4 servings
20 minutes
Gluten-free battered chicken nuggets are the embodiment of American classic in a new format. Their story begins in the USA, where the pursuit of convenience and flavor led to the creation of these crispy pieces. This recipe uses tapioca flour, giving a tender texture and crispy crust without gluten. The combination of aromatic spices like sage, ginger, and rosemary enriches the flavor, making it rich and slightly spicy. Inside, each piece remains soft and juicy, while the golden crust adds a pleasant contrast. These nuggets pair perfectly with dipping sauces – from classic barbecue to spicy garlic. A great option for family dinner, party snacks, or simply gastronomic pleasure.
1
Cut the chicken fillet into cubes about 3 cm on each side.
- Chicken fillet: 700 g
2
Pour vegetable oil into a deep pan. Heat the oil. It should be enough for frying, with pieces at least half submerged, but it's not necessary to use as much oil as for deep frying.
- Vegetable oil: 0.5 glass
3
Place the fillet in a bowl, add a small egg and mix well. Add your favorite spices that go well with chicken: ground sage, ginger, rosemary, and garlic powder. Season with salt and pepper. Mix with a spoon. Add tapioca flour and mix well. The flour should coat the fillet. The pieces will start to stick together; don't worry about it. Separate them just before placing them in the pan.
- Chicken egg: 1 piece
- Spices: pinch
- Salt: to taste
- Ground black pepper: pinch
- Ground tapioca: 0.5 glass
4
Carefully place the pieces and fry on both sides for 3-4 minutes. Frying will be done in several batches, as not all pieces fit at once.
5
We transfer the golden pieces to a plate with a paper towel to drain excess fat. The pieces will be crispy on the outside and tender on the inside.