Gluten-Free, Top 8 Allergen-Free Chicken Nuggets and Fries

nuggets-and-fries

One of the biggest benefits of having food allergies and celiac disease is the fact that we can’t eat out too much, buy too many processed foods or eat most store-bought desserts. Yes, it’s a bit of an inconvenience. However, if we didn’t have those issues, I might take the easy route and grab a happy meal on the fly sometimes. We don’t have the option to do so and the reality is, I’m glad. I don’t want my kids eating them anyway.

They still want to indulge in some chicken nuggets and fries from time to time so, we make our own. They get really excited when I make them “Happy Meals” at home and I think they feel my love in every bite! One day, when I handed my 6 year old his plate, he said, “Mom, I’m going to be sure to eat it all up because I see how hard you worked on it”. How awesome is that?

This recipe calls for specific oils and temperatures for frying*. You will need to use a candy or fry thermometer. Also, par-baking fries is a process I learned in culinary school. It is the best way to get them super-crispy and delicious. Enjoy! 

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Chicken Nuggets and Fries {Gluten-Free}
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Serves: 2-3
 
Ingredients
  • Oil, for frying (Canola or Peanut*)
  • CHICKEN NUGGETS
  • 3 large boneless, skinless chicken breasts, cut into 1" chunks
  • 2 Tbl white vinegar
  • 1 tsp garlic salt
  • 1 cup rice or 2% milk
  • 1 cup cornstarch
  • ½ tsp paprika
  • salt and pepper to taste
  • FRENCH FRIES
  • 2 Idaho potatoes cleaned and cut lengthwise about ¼"
  • seasoned salt, to taste
Instructions
  1. Season chicken in a bowl with white vinegar and garlic salt. Allow to marinate in the refrigerator while getting the oil ready and par-cooking your french fries
  2. Fill dutch oven or deep frying pan ⅓ up with frying oil and heat to 300 degrees
  3. Add potatoes to oil and cook until softened, not browned (about 4-5 minutes)
  4. Remove from oil and lay out on a tray lined with paper towels
  5. In the meantime, heat oil up to 350 degrees
  6. Put milk in one bowl and mix cornstarch paprika, salt and pepper in another bowl
  7. Dip chicken in milk, then dredge in cornstarch mixture
  8. Fry chicken nuggets, in batches, about 6 minutes, or until lightly browned and cooked to 165 degrees
  9. Remove and drain on clean paper towels
  10. Heat oil up to 400 degrees
  11. Add par-baked french fried into oil until nice and golden brown
  12. Remove french fries to new paper towels and sprinkle seasoned salt on top
  13. Serve chicken nuggets and french fries with your favorite dipping sauce and enjoy!

*You will see peanut oil as an option (in addition to Canola Oil) in this recipe even though it is listed as peanut-free. According to FARE, studies show that most individuals with peanut allergy can safely eat peanut oil (but not cold-pressed, expelled or extruded peanut oil – sometimes represented as gourmet oils). If you are allergic to peanuts, ask your doctor whether or not you should avoid peanut oil.

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