Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

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

squirmingitch

Recommended Posts

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

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

Celiac.com Sponsor (A8-M):


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!

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

Celiac.com Sponsor (A8-M):


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!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,754
    • Most Online (within 30 mins)
      7,748
    irishchung
    Newest Member
    irishchung
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • MagsM
      Inflammation and Menier’s disease link?

      By MagsM · Posted

      Thank you so much for this in depth analysis. I am currently taking Vit D3/K2 5000IU daily.i started taking a flushing Niacin but foolishly took a 500mg tab and nearly passed out! I have just ordered a gut microbiome genome test and it will be interesting to see what my current balance of microbes are. After I finish diagnosis I will definitely go gluten free. Diagnosis will inform exactly how strict I’ll need to be regarding cross contamination etc. my focus will be on healing the gut. I have also been focusing on the oral microbiome - cutting out FL and using more natural products as well as daily oil pulling. I read from some of your other forum entries about Benfothiamine and I’ll definitely order that. I’ll make sure my doc orders more detailed vitamin and mineral panel plus total IGA as well as the DGP-IGA and DGP-IGG tests. We will see if I can get the endoscopic biopsy done. Do you think I should request Vitamin B shots to get me started?  My daily vitamin protocol will likely be VitD/K2 5000IU, Benfothiamin 300x2, Niacin (flushing) 50mg working up to 300mg. I also take a EPA/DHA as well as some vascular support (Arterosil HP and Vascanox HP) as well as Magnesium at night. Which B complex brand do you like? I will see what the gut microbiome test comes back with. I’m sure they will try to sell me pre/probiotics and maybe some digestive enzymes. What are you thought on those? I’m curious if you managed to go into full remission from your Ménière’s disease? Thank you so much for your thoughtful insight. I know that building back up my gut health and immune health will help in so many ways as well as protecting me from many other major diseases as I go into my 60s and beyond. 
    • Scott Adams
      Any bad experience with King Arthur Gluten-free bread flour

      By Scott Adams · Posted

      You are right! The logo the have on their packages got me confused--it looks like they are less than 20ppm, not certified GF. Thanks for catching that! My brain also zeroed in on this "less than 10ppm" but I should have seen the rest...
    • Wheatwacked
      Still unsure.....

      By Wheatwacked · Posted

      Zinc glyconate lozenges (Cold Eeze) helps fight off viral respiratory infections by coating the mucous membrane cells to protect them from virus.  Zinc is an antiviral essential mineral. Choline deficieicy can be the cause of Non Alcoholic Fatty Liver Disease.  It is estimated by some experts that less than 10% eat the minimum RDA of around 450 mg.  It has also been connected to gallbladder disease.  Brain fog and high homosystein blood level is an independant indicator of cardiovascular disease. Eggs and red meat are the primary sources.  Three eggs or 10 cups of cooked brocolli a day.  Low vitamin D is a common denominator of autoimmune disease.  Is it a contributing factor or a result? I think that low vitamin D is maybe the main contributing factor.  Low vitamin D allows the immune system to run amuck. I would like to point out the many diagnosed with Celiac Disease went through several misdiagnoses, like gall bladder disease, and were repeatedly tested negative and then one day tested positive. Regardless of your diagnosis, you should avoid gluten, you mention it in your first post : "When I eat gluten I get a lot of mucus with my stool and most of the times it’s quite thin. As soon as I take gluten away from my diet my stool becomes normal". It can take six months to several years to heal completely.  How long I believe is directly related to how quickly you identify deficiencies and correct. Essential to my recovery:  Thiamine, 10,000 IU vitamin D3 a day, maintaining 25(OH)D at 80 ng/dl (200 nmole/L), 600 mcg Liquid Iodine, Phosphatidyl Choline.  And of course: Gluten Free.
    • RMJ
      Any bad experience with King Arthur Gluten-free bread flour

      By RMJ · Posted

      Not all of King Arthur’s gluten free flours and baking mixes are certified gluten free. This bread flour is not. 
    • knitty kitty
      Still unsure.....

      By knitty kitty · Posted

      Bump up your thiamine dose!  You can take more if you don't feel anything after the first one.  Must needs getting to that 500mg. We need more thiamine when we're fighting an infection.  Zinc will help fight infections, too, as well as Vitamin C. They all work together. Hope you feel better!
×
×
  • Create New...