Ingredients
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800 g chicken breast
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2 tsp salt
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1 tsp sugar
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sunflower oilfor frying
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1st mixture
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240 ml water
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45 g corn starch
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2nd mixture
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50 g Schär Mix Bread
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20 g salt
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2 tsp pepper
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3rd mixture
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50 g corn starch
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75 g Schär Mix Bread
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1 tsp baking powder
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1/2 tsp baking soda
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200 ml water
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2 beaten eggs
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1st sauce
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20 g butter
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5 g gorgonzola
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1 tsp pepper
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2 tbsp yogurt
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2nd sauce
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5 tbsp yogurt
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1 tsp dill
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1 tsp lemon juice
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3rd sauce
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4 tbsp mayonnaise
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1 tbsp mustard
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1 tbsp ketchup
Directions
To get started with these homemade gluten free chicken nuggets, you’ll need the following ingredients:
Steps
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1
Done
|
Cut the chicken breast into 2.5 cm chunks and blend them in a food processor. Transfer to a bowl and add the salt and sugar, mixing with your hands. Refrigerate for 10 minutes. |
|
2
Done
|
Whisk the water and corn starch in a bowl. In the second bowl, mix the flour with the salt and pepper. In the third bowl, mix the corn starch, flour, baking powder and soda. Once combined, add the water and the beaten eggs to the mixture, whisking until fully combined. |
|
3
Done
|
Heat the sunflower oil in a saucepan. Shape up the nuggets and pass them through the three bowls, in this order: the corn starch one, the flour one and the one with the beaten eggs. Lift them up with a spoon from the last bowl and gently drop them in the oil. |
|
4
Done
|
Fry them for 5-7 minutes or until they turn golden. Remove the nuggets from the oil and drain them on kitchen paper, serving them with one or all three of the below sauces. |
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5
Done
|
1st sauce: melt the butter in a small saucepan and add the gorgonzola, pepper and yogurt. Optionally you can add 1 tablespoon of thickening agent. Cook for 1 minute. 2nd sauce: Mix the yogurt with the dill and lemon juice in a small bowl. 3rd sauce: Mix the mayo, mustard and ketchup in a small bowl. |
