Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chicken Nuggets/tenders

Guest maddiesmom

By Guest maddiesmom
in Parents, Friends and Loved Ones of Celiacs

Recommended Posts

Guest maddiesmom
Guest maddiesmom
Posted

What kind of flour should I use to make safe chicken nuggets/tenders?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


larry mac Enthusiast
larry mac
Posted
What kind of flour should I use to make safe chicken nuggets/tenders?

mm,

Gluten-Free flour.

best regards, lm

wolfie Enthusiast
wolfie
Posted

We use Pamela's Baking Mix and a little cornmeal mixed in with it. We then fry is canola oil in a pan. The kids love it!

JennyC Enthusiast
JennyC
Posted

Kinnikinnick also has crispy chicken coating mix. It's really good. In the past I used Bob's Red Mill gluten-free flour and it browned pretty fast, so make sure that you keep the heat down/watch the meat closely.

azmom Newbie
azmom
Posted

I use crushed corn flakes or crushed cheesy rice crackers. Sometimes, I dip the chicken strips in ranch dressing, then roll in corn flakes or cracker crumbs and bake. (Or I cheat and buy Ian's gluten-free nuggets!)

beaglemania Rookie
beaglemania
Posted
:P I'm a bit lazy. I buy frozen ones. Either Bob Evan's tenders (also have nuggets but the tenders taste better) or Wellshire Farms dinosaur shaped nuggets. Tastes good and only take about 9minutes to cook. :P
blueeyedmanda Community Regular
blueeyedmanda
Posted
:P I'm a bit lazy. I buy frozen ones. Either Bob Evan's tenders (also have nuggets but the tenders taste better) or Wellshire Farms dinosaur shaped nuggets. Tastes good and only take about 9minutes to cook. :P

Bob Evans makes chicken nuggets?

or do you mean Bell & Evans chicken nuggets?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Izak's Mom Apprentice
Izak's Mom
Posted
What kind of flour should I use to make safe chicken nuggets/tenders?

I usually make my own breadcrumbs from a half a loaf of gluten-free pantry bread (i buy the mix & bake the bread - it's way easier than you think) - throw some day-old (ie, left out on a plate) slices into the cuisinart with some salt & pepper, garlic, parsley, little oregano, basil - however you like to flavor your breadcrumbs. then i pound the chicken thin & cut into strips, dip in egg wash & then the breadcrumbs & fry em in a pan. my son & husband inhale them. and the breadcrumbs i store in a ziploc in the rfreezer - they last a long time.

momandgirls Enthusiast
momandgirls
Posted

We coat the chicken in rice milk and then in mashed potato flakes. Yum!

FeedIndy Contributor
FeedIndy
Posted

I use pure cornstarch. In fact, I just did this the other day for DH while I'm out of town. I coated them in cornstarch (my DD4 did it by shaking chicken tenders in a ziploc bag), fried them and set them on a paper towel to cool. Then I put them on a cutting board in the freezer for about an hour, got them back out and tossed them in a freezer bag to store in the freezer. Now they are just like the bags of Tyson chicken I used to keep on hand.

beaglemania Rookie
beaglemania
Posted
Bob Evans makes chicken nuggets?

or do you mean Bell & Evans chicken nuggets?

sorry, I meant Bell and Evans.:)

Nic Collaborator
Nic
Posted

If I make my own I use Ener-G foods gluten free bread crumbs. I use it for nuggets but also for breaded chicken and it tastes very good. But I do buy frozen chicken nuggets as well. We like Ian's and also Wellshire Farms.

Nicole

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I use gluten-free corn flake crumbs or dried potato flakes--nice and crunchy!

blueeyedmanda Community Regular
blueeyedmanda
Posted
sorry, I meant Bell and Evans.:)

They are some good chicken nuggets!!! :)

girlfromclare Apprentice
girlfromclare
Posted

I use three bowls, one full of gluten free flour, the second full of beaten egg (as long as there are no egg alergies), and third one full of gluten free breadcrumbs. cut up the chicken breast into nuggets, second roll in the flour until coated, next dip it into the egg and then the breadcrumbs. then place them onto a baking tray and cook in the oven... serve with thai sweet chilli sauce and savour!!mmmmmmmm

dahams04 Apprentice
dahams04
Posted

I use 1 lb of ground chicken , mix in 1 egg, then coat them in lays regular potato chips crushed up. Bake them in the oven for about 20 min or until brown. They come out tasting just like McDonalds. It a familly fav here!!

Phyllis28 Apprentice
Phyllis28
Posted

I don't bother with flour at all. I cut chicken brest into strips and season with salt, pepper and garlic powder. Bake until done.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. dixonpete
      0

      Hookworm load planner

    2. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Get tested for vitamin deficiencies. Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    3. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    4. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    5. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,089
    • Most Online (within 30 mins)
      7,748
    Clare Durham
    Newest Member
    Clare Durham
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.