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.
1 package Bob's Red Mill gluten-free pancake mix
4 boneless, skinless chicken breast
1 oil for frying
Prepare the Bob's Red Mill pancake batter according to package directions. Any gluten-free pancake batter will work for this.
Cut chicken into "nugget" size pieces and pat dry.
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!
Place the chicken bits into the batter and coat generously.
Fry in oil for 10-15 minutes. Believe it or not, they don't have to fry very long to cook through.
De-grease by placing fried nuggets on paper towel.
Serve with a healthy side like rice or steamed veggies to balance out with the greasy goodness!