gluten-free chicken nuggets

Ingredients

• Servings: 4
• 2 cups bite-size corn square cereal (such as corn chex®)
• 2 eggs
• 1/3 cup rice flour
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/4 cup oil for frying, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
• beat eggs in a separate bowl until smooth. pour rice flour into a third bowl.
• dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. keep breaded chicken on a large plate until all are finished, but do not stack.
• pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
• cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).