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Oven Baked Chicken Nuggets




Source of Recipe


Cheryl G


Recipe Introduction


Origins Unknown


List of Ingredients




For a 3.25 to 3.5 pound package, you will need about 1-1/2 times the above flour recipe to cover them, but reduce the salt by about 1 tsp or so, so that the final 1-1/2 amount of the above flour mixture has a total of about 3 tsp salt in it instead of the 4-1/2 tsp it would normally have from increasing it. So the nugget flour mixture would be:

1 large 3.25 to 3.5 pound package of boneless chicken
1/4 cup light olive oil per baking pan

Batter - mix together in a large plastic bag
1-1/8 cup Brown Rice Flour
3/8 cup Tapioca Flour (to help with browning)
3 tsp. Salt
1-1/2 tsp. Pepper
1-1/2 tsp. Paprika


Recipe



Preheat oven to 375 degrees.

Put the light olive oil in two 9x15 or similar baking pans and be sure it spreads across the bottom of the pans. Cut the thawed chicken to the size and shape you want. Put the thawed chicken in the pan and roll in the oil. I usually use a safe non-stick spray first (it makes it easier to clean the pan afterwards).

Mix the batter ingredients together and put the chicken pieces in the batter 2 to 3 at a time and shake to cover. Then put them in the baking pan as you would like them to be cooked after being coated. If desired, you can pour any remaining flour over the chicken before cooking. Cook at 375 degrees for 30 to 45 minutes turning the chicken over at about 20 to 30 minutes to let the other side brown. Enjoy!