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Fried Chicken Nuggets --- Crispy! Help! Recipe Please!

squirmingitch

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squirmingitch Veteran
squirmingitch
Posted
  • Author

I think if I had my cast iron dutch oven everything would turn out better. I know exactly when the oil is the perfect temp.; been doing it so long it's second nature to me. UGH! When we get those things out of storage I'm going to have to go through a process to de-gluten them & then re-season them.dry.gif

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1974girl Enthusiast
1974girl
Posted

I see you have plenty of good advice but I thought I'd throw mine out there. We batter everything in egg and roll in the gluten free bisquik. I make the best motzerella sticks that way, too. Just buy the string cheese...dip in egg, bisquik, egg, bisquik and deep fry. (double battering keeps the batter from just floating off in the deep fryer) I don't double batter my chicken though. All the "reg" eaters in the house all love it...can't tell the difference. I just made fried donut holes with it this morning rolled in powdered sugar. We are in the South and deep fry everything. : )

JNBunnie1 Community Regular
JNBunnie1
Posted

I see you have plenty of good advice but I thought I'd throw mine out there. We batter everything in egg and roll in the gluten free bisquik. I make the best motzerella sticks that way, too. Just buy the string cheese...dip in egg, bisquik, egg, bisquik and deep fry. (double battering keeps the batter from just floating off in the deep fryer) I don't double batter my chicken though. All the "reg" eaters in the house all love it...can't tell the difference. I just made fried donut holes with it this morning rolled in powdered sugar. We are in the South and deep fry everything. : )

Oh dear Lord, fried donut holes......

squirmingitch Veteran
squirmingitch
Posted
  • Author

I see you have plenty of good advice but I thought I'd throw mine out there. We batter everything in egg and roll in the gluten free bisquik. I make the best motzerella sticks that way, too. Just buy the string cheese...dip in egg, bisquik, egg, bisquik and deep fry. (double battering keeps the batter from just floating off in the deep fryer) I don't double batter my chicken though. All the "reg" eaters in the house all love it...can't tell the difference. I just made fried donut holes with it this morning rolled in powdered sugar. We are in the South and deep fry everything. : )

My mom was born in Montgomery, Al. as was I & we deep fry everything too. Pork chops, zuchinni, yellow crookneck squash, bell peppers. Hubs & I have (had) a saying: Deep fry a paper towel - we'll eat it! LOL!

I used to make something called Ollie Bollins which were somewhat like donut holes only even better. So now you have to give me the donut hole recipe - please. biggrin.gif

beachbirdie Contributor
beachbirdie
Posted

This has been an awesome thread! So many great ideas!

Thanks for trying them and reporting back, squirmingitch! It's great to know you got what you needed.

Aren't the folks on this forum just the best?!?!?!? :D

squirmingitch Veteran
squirmingitch
Posted
  • Author

This has been an awesome thread! So many great ideas!

Thanks for trying them and reporting back, squirmingitch! It's great to know you got what you needed.

Aren't the folks on this forum just the best?!?!?!? :D

Hands down absolutely!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

eatmeat4good Enthusiast
eatmeat4good
Posted

Blasphemy I know...but I fry in lard! Don't tell anyone but it makes everything crispy!

Now then, if only I could find organic lard without preservatives!

I loved this thread!

I learned how to make Mozarella fried cheese sticks which we dearly miss!

And I just now decided to try making chicken nuggets by processing chicken breast meat with Better Than Bouillion added for more chicken flavor and coating them in corn starch with the KFC spices...and deep frying them in real fat....Lard.

If I live to tell about it...I'll let you all know how it goes!

Great idea's here! Thanks y'all!

Brainstorm here....I have been adding Better Than Bouillion to my ground beef for burgers...so um...if I dredged them in cornstarch and fried them...I should end up with a Chicken Fried Steak right? Oh my god....I love you guys. I've been Paleo for months but I'm ditching it to try this!

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squirmingitch Veteran
squirmingitch
Posted
  • Author

Blasphemy I know...but I fry in lard! Don't tell anyone but it makes everything crispy!

Now then, if only I could find organic lard without preservatives!

I loved this thread!

I learned how to make Mozarella fried cheese sticks which we dearly miss!

And I just now decided to try making chicken nuggets by processing chicken breast meat with Better Than Bouillion added for more chicken flavor and coating them in corn starch with the KFC spices...and deep frying them in real fat....Lard.

If I live to tell about it...I'll let you all know how it goes!

Great idea's here! Thanks y'all!

Brainstorm here....I have been adding Better Than Bouillion to my ground beef for burgers...so um...if I dredged them in cornstarch and fried them...I should end up with a Chicken Fried Steak right? Oh my god....I love you guys. I've been Paleo for months but I'm ditching it to try this!

Sounds like chicken fried steak to me! What time should we arrive?biggrin.gif

auzzi Newbie
auzzi
Posted

Chop the chicken into chunks.

Dip it into your favourite gluten-free salad dressing.

Drain/drip slightly.

Roll in crushed gluten-free Corn flakes [rolled corn breakfast cereal].#

Oven bake, pan-fry or deep fry ...

# add herbs and spices to taste, if you want ...

JNBunnie1 Community Regular
JNBunnie1
Posted

Sounds like chicken fried steak to me! What time should we arrive?biggrin.gif

I'll bring the sausage gravy and homemade ranch dressing!

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