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
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
Fill dutch oven or deep frying pan ⅓ up with frying oil and heat to 300 degrees
Add potatoes to oil and cook until softened, not browned (about 4-5 minutes)
Remove from oil and lay out on a tray lined with paper towels
In the meantime, heat oil up to 350 degrees
Put milk in one bowl and mix cornstarch paprika, salt and pepper in another bowl
Dip chicken in milk, then dredge in cornstarch mixture
Fry chicken nuggets, in batches, about 6 minutes, or until lightly browned and cooked to 165 degrees
Remove and drain on clean paper towels
Heat oil up to 400 degrees
Add par-baked french fried into oil until nice and golden brown
Remove french fries to new paper towels and sprinkle seasoned salt on top
Serve chicken nuggets and french fries with your favorite dipping sauce and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/chicken-nuggets-and-fries-gluten-free/