This week I got a late start because of the holiday, and then we are spending the week getting settled into a routine for school, cleaning up the house and organizing everything (I’m calling this “Inservice“….regular schools do it, so why not?). I also am still up to my eyeballs in peaches, and looking at 2 more trees on the verge of being ripe….yipes!
So, I thought to make up for the fact that I won’t have many recipes this week…I’ll do some photo recipes for good back-to-school meals.
I am going through what’s in our freezer, using the meat that’s been in there for, um, quite possibly too long. I am looking at this as an entertaining challenge….what’s for dinner? Dunno, I’ll tell you when it thaws! First bag of frosted-over mystery meat ended up being….
8 Chicken Thighs, complete with bones and skin.
They looked edible after they thawed, so I made……
Gluten/Soy/Dairy Free Chicken Nuggets! These are really good, and because they are made at home you don’t have to worry about what weird and un-appetizing parts of the chicken might be hiding in there. They are gluten/soy/dairy free and are not fried, so they’re also healthy!
8 chicken thighs (remove skin)
4 eggs (1 for chicken mixture, 3 for coating)
dash Worcester sauce
1 cup chicken broth (Pacific brand is gluten/soy/dairy free)
4 cups Rice Chex cereal (check label to make sure it’s the new, GF formula)
Bake the chicken at 350 until done (meat thermometer should read at least 175 degrees F). Set aside and let cool (this step can be done up to a day in advance. You can also cook the chicken on low all day in your crock pot, and put them in the fridge to cool before making the nuggets).
Remove all the chicken from the bone and put it in the food processor. Pulse until the chicken is completely pulverized, see the photo for what it will look like. Add the egg, and the spices. Add chicken broth a little at a time and pulse until the chicken is a workable consistency…something like cookie dough. If you don’t need all the broth, that’s OK.
In a separate bowl, beat the remaining eggs.
Assemble the nuggets: Using a tablespoon measure, spoon up one Tbs. of the chicken mixture. Shape it into a “nugget” shape with your fingers, then dip both sides of the nugget in the egg to coat. Next, coat the nugget completely in the crumb mixture and set it on a cookie sheet. Repeat with all the remaining chicken.
Bake nuggets for about 20 minutes at 350 degrees, or until the edges begin to brown. Or, you can bake half the nuggets and freeze the other half for later! Just put them on a cookie sheet and freeze, then remove from the sheet and put them in a freezer safe bag. Bake them another day for a fast and healthy dinner!
Makes around 40 chicken nuggets.