Nuggets de pollo aptos para alérgicos

Ingredientes

• 2 tablespoon oil (plus additional if needed)
• 1 cup cornflakes or crispy brown rice cereal
• 1/3 cup gluten-free all-purpose flour ((can sub brown rice flour or sorghum flour))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley ((optional))
• 1/4 teaspoon onion powder
• 1/4 to 1/2 teaspoon salt (to taste)
• 1/8 teaspoon black pepper
• 1/4 cup dairy-free buttery spread
• 1 to 1 1/2 pounds boneless skinless chicken breast or tenders (cut into bite-size pieces with even thickness)
• Dairy-free dipping sauces of choice ((see suggestions in post above))

Preparación

1. 1

   Preheat your oven to 375°F.

2. 2

   Pour the oil into a jelly roll pan.

3. 3

   Pulse the cereal in a food processor or spice grinder, or crush it in a sealed plastic bag until you get fine crumbs. Transfer the crumbs to a plate.

4. 4

   Put the flour in a small bowl and whisk in the garlic powder, parsley, onion powder, salt, and pepper.

5. 5

   Melt the buttery spread in the microwave in a small bowl.

6. 6

   Roll each chicken piece in the flour mixture to coat, then dip in the buttery spread, then roll in the cereal. Place each piece on your prepared jelly roll pan.

7. 7

   Bake for 10 minutes. Flip the chicken pieces, add more oil if needed, and bake for another 10 to 15 minutes.

8. 8

   Serve with your favorite dipping sauces.

9. 9

   Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They're great on salads for lunch!