Share it Please
Lunch was so good today I just had to share it with you all. Behold:
Copycat McDonald's Chicken Nuggets
Except they are soooo much better than McDonald's! They don't have that greasy, mechanically-processed chicken taste. To be honest, I never really liked chicken nuggets (besides Chick-Fil-A's). Something about them turned me off. I was more of a cheeseburger person.
But today, my eyes were opened to what real chicken nuggets taste like.
This isn't my recipe, by the way. It's from the Comfy Belly. She has lots of great gluten free recipes so I urge you to go check out her website. There are so many things there I want to try! Like grain-free cornbread, raw blackberry cheesecake, and candied nuts, just to name a few.
Anyways, back to the lunch. We had chicken nuggets, fried potatoes, and salad. I ate leftover bean salad and my mom and sister had spinach salad. I prefer bean salad over spinach.
The potatoes were marvelous as well, and are a snap to make. All you have to do is slice some potatoes considerably thin, heat some coconut oil in a cast iron pan, cook the potatoes till they're crispy on one side, flip, and cook until the other side is crispy. Ta-dah! You're done. We also added some salt to the potatoes before flipping them.
So, back to the nuggets. Here's the recipe and remember to go check out Comfy Belly's website!
1-1/2 pounds chicken breast, sliced into nugget size pieces
1 egg
1 T. mustard (we used plain, but Dijon would be good, too)
scant 3/4 c. almond flour
heaping 1/4 tsp. salt
1/4 tsp. dried oregano
2-3 T. grape seed oil
1. Slice chicken and set aside.
2. In a bowl, combine egg and mustard. Stir in chicken, make sure it's evenly coated.
3. Heat oil in a pan. Meanwhile, combine almond flour, salt, and oregano.
4. Once the oil is hot, dip chicken into almond flour and transfer straight to pan.
5. Cook on both sides for about 3-4 minutes. We had to do two batches and I had to add a little more oil to the pan after the first batch. Be aware that the almond flour will stick to the pan if there isn't enough oil.
Inquiry of the Day:
Did you ever like McDonald's chicken nuggets? Or any food from McDonald's?
I like the snack wraps and kid's meal cheeseburger. The frappes were always good, too. I liked the caramel best. I haven't had McDonald's in so long, I don't know if I'd even like it anymore. Occasionally, I'll have a hankering for their french fries, but that's about it.
Copycat McDonald's Chicken Nuggets
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| Photo from the Comfy Belly |
Except they are soooo much better than McDonald's! They don't have that greasy, mechanically-processed chicken taste. To be honest, I never really liked chicken nuggets (besides Chick-Fil-A's). Something about them turned me off. I was more of a cheeseburger person.
But today, my eyes were opened to what real chicken nuggets taste like.
This isn't my recipe, by the way. It's from the Comfy Belly. She has lots of great gluten free recipes so I urge you to go check out her website. There are so many things there I want to try! Like grain-free cornbread, raw blackberry cheesecake, and candied nuts, just to name a few.
Anyways, back to the lunch. We had chicken nuggets, fried potatoes, and salad. I ate leftover bean salad and my mom and sister had spinach salad. I prefer bean salad over spinach.
The potatoes were marvelous as well, and are a snap to make. All you have to do is slice some potatoes considerably thin, heat some coconut oil in a cast iron pan, cook the potatoes till they're crispy on one side, flip, and cook until the other side is crispy. Ta-dah! You're done. We also added some salt to the potatoes before flipping them.
So, back to the nuggets. Here's the recipe and remember to go check out Comfy Belly's website!
1-1/2 pounds chicken breast, sliced into nugget size pieces
1 egg
1 T. mustard (we used plain, but Dijon would be good, too)
scant 3/4 c. almond flour
heaping 1/4 tsp. salt
1/4 tsp. dried oregano
2-3 T. grape seed oil
1. Slice chicken and set aside.
2. In a bowl, combine egg and mustard. Stir in chicken, make sure it's evenly coated.
3. Heat oil in a pan. Meanwhile, combine almond flour, salt, and oregano.
4. Once the oil is hot, dip chicken into almond flour and transfer straight to pan.
5. Cook on both sides for about 3-4 minutes. We had to do two batches and I had to add a little more oil to the pan after the first batch. Be aware that the almond flour will stick to the pan if there isn't enough oil.
Inquiry of the Day:
Did you ever like McDonald's chicken nuggets? Or any food from McDonald's?
I like the snack wraps and kid's meal cheeseburger. The frappes were always good, too. I liked the caramel best. I haven't had McDonald's in so long, I don't know if I'd even like it anymore. Occasionally, I'll have a hankering for their french fries, but that's about it.
Crazy - I was just thinking about chicken nuggets yesterday! I agree - McDonalds always had a chemical taste. But I bet homemade is amazing!
ReplyDeleteWeird! The homemade are totally awesome. They are pretty easy to make, too. Next time I make them, I'll probably double or triple the recipe and freeze a few servings, because these didn't last long in my house!
DeleteThe chicken nuggets are amazing. :)
ReplyDelete