01/05/11




So this is the healthiest recipe on the planet, but sometimes you just want something comforting and southern, and this is exactly what I've got. And? It's gluten-free!
Also: This works great for pickles! But be sure to use pickle chips and make sure to pat them dry, too.






  • SERVING/YIELD
    4-6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #930





















  • kvetchin...




  • kvetchin...








INGREDIENTS













  • 1 package Bob's Red Mill gluten-free pancake mix










  • 4 boneless, skinless chicken breast










  • 1 oil for frying










  1. Prepare the Bob's Red Mill pancake batter according to package directions. Any gluten-free pancake batter will work for this.



  2. Cut chicken into "nugget" size pieces and pat dry.



  3. Prepare oil as you would for frying. If you have a frying machine, it's easy as pie. Otherwise, use a deep, heavy-bottomed pot and pour enough oil in to allow for easy frying. If you're using an open pot, please keep a splatter guard nearby!



  4. Place the chicken bits into the batter and coat generously.



  5. Fry in oil for 10-15 minutes. Believe it or not, they don't have to fry very long to cook through.



  6. De-grease by placing fried nuggets on paper towel.



  7. Serve with a healthy side like rice or steamed veggies to balance out with the greasy goodness!















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