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    Scott Adams

    Beth's Chicken Nuggets (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    2 lbs. chicken breast
    1 cup corn meal
    1 teaspoon salt
    ½ teaspoon pepper
    1 teaspoon garlic salt



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    Cut chicken breast into bite-sized pieces. Put other ingredients into a Ziploc bag, seal, and shake to mix. Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat. Remove to plate. Repeat until all of the chicken is coated. These can be fried in a deep fryer, in a skillet, or sprayed with PAM and baked at 350 degrees for 30 minutes.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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