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CRUNCHY CHICKEN NUGGETS

From Jan Bowne - 2006 Conference Cookbook

Ingredients:

2 whole

Chicken breasts boneless, skinless and cut into 1 -2 cubes

cup

Rice Flour

tsp.

Paprika

⅛ tsp.

Pepper

1

Egg beaten

2 Tbl.

Milk

cup

GF Bread Crumbs - toasted


Directions:

1. Combine flour, paprika and pepper in large reclosable plastic bag.  Add chicken cubes;  close bag and shake to coat evenly

2. In a small bowl, combine egg and milk; dip coated cubes into egg mixture.

3. In reclosable plastic bag place coated chicken cubes with crumbs; close bag and shake to coat evenly.

4. Place chicken on baking sheet.  Bake at 400 degrees 10 to 20 minutes, or until done.  Makes 15 to 20 nuggets.

 

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
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