DF, GF Chicken Nuggets

Who doesn't like chicken nuggets?! Not being able to have gluten or dairy makes meal times terribly tricky, but I try my best to get inventive in the kitchen and experiment with different foods to avoid repetition (chicken and rice, chicken and rice, chicken and rice!) I fancied a bit of a treat meal, so I set myself the challenge of making gluten, dairy free chicken nuggets and the end result was delicious


You will need...

• 1 chicken breast
• 1 slice gluten free bread - I used Genius seeded loaf as the seeds give a good crunchy texture!
• 2 table spoons soya yoghurt - I used Alpro soya yoghurt
• Gluten free flour (enough to dust chicken breast in) - I used   Doves Farm
• Salt, pepper, oregano for seasoning

Served with...

• Salad (whatever you like)
• Home made sweet potato wedges

Method...

• Preheat oven to 200C and line a baking tray with parchment paper
• Start by preparing the 3stations you will need for coating the chicken. Put flour on a plate, yoghurt on a separate plate then you will need to make breadcrumbs. Put the slice of toast in a food processor till the bread is broken and resembles breadcrumbs. Then place the breadcrumbs on a separate plate. To the breadcrumbs, add salt pepper and Oregon and mix through. You will now have three coating stations!
• Cut chicken breasts into nugget sized chunks
• Once cut, coat each piece in the flour by tossing the chunks on the flour plate
• After flour coat, coat in the yoghurt same as you did the flour
• Final coat is covering in the breadcrumbs
• When fully coated, place on the lined baking tray
• To serve with sweet potato wedges, peel 150g sweet potato and cut to your desired shape/size. Spread on a baking tray with a drizzle of oil and some salt and pepper
• The wedges and chicken nuggets can go in at the same time on the same heat for around 22-25mins 
• Once the nuggets have browned & crisped they are ready
• Serve with the wedges & salad and enjoy!!

This dinner does generate quite a lot of washing up, but if you bulk cook it isn't so bad. This recipe is worked out for one person, but can easily be doubled, or made bigger to feed a family or for left over lunches!