Chicken Nuggets and Fries {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • Oil, for frying (Canola or Peanut*)
  • 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
  • 2 Idaho potatoes cleaned and cut lengthwise about ¼"
  • seasoned salt, to taste
  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!
Recipe by Jackie Ourman at