Rating: 5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.

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  • 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).

Nutrition Facts

326 calories; protein 36.4g; carbohydrates 24g; fat 8.6g; cholesterol 178.8mg; sodium 249.4mg. Full Nutrition
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