Nuggets de poulet sans gluten

Ingrédients

• 1 pound chicken breast, boneless and skinless
• 1 cup rice flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 eggs
• 1 teaspoon hot sauce
• 1 cup gluten-free panko bread crumbs
• olive oil or oil spray for pan
• honey mustard sauce (for dipping)

Préparation

1. 1

   Preheat oven to 425 F degrees. Brush or spray baking sheet with oil

2. 2

   Trim Chicken: Trim any skin off the chicken and into 1-inch cubes. Set aside.

3. 3

   Prep Coating: Prepare three shallow bowls or plates for your breading station. In the first bowl combine rice flour, salt, pepper, and paprika. In the second bowl whisk together the eggs and hot sauce. In the third bowl add the gluten-free panko crumbs (see note for panko alternatives).

4. 4

   Coat Chicken: Using a pair of tongs, coat each piece of chicken with the rice flour, dip into the egg mixture, and then into the panko bread crumbs. Be sure to allow all the egg mixture to drip off before dipping into the panko.

5. 5

   Bake: Place the breaded chicken on the baking sheet. Bake for 20 minutes, turning halfway through. The chicken nuggets are done when the internal temperature reaches 165F degrees and they are lightly golden brown.

6. 6

   Serve with your favorite dipping sauce.