Chicken Nuggets The Healthy Version
April 12, 2015
"This is an Annabel Karmel's recipe. I saw it being made on television and thought I might try this using gluten free ingredients. It worked really well, so am posting this recipe for anyone who would like a really tasty yet healthier or gluten free version for nuggets. I used gluten free flour, Worcestershire and soy sauces, and also gluten free rice bubbles."
- Serving Size: 1 (161.6 g)
- Calories 386.3
- Total Fat - 7.6 g
- Saturated Fat - 3.2 g
- Cholesterol - 159.8 mg
- Sodium - 473.5 mg
- Total Carbohydrate - 36.6 g
- Dietary Fiber - 0.6 g
- Sugars - 16.9 g
- Protein - 40.5 g
- Calcium - 475.9 mg
- Iron - 1.6 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Mix the buttermilk, Worcestershire sauce, soy sauce, paprika and garlic together in a bowl. Add the chicken strips and toss to coat. Cover and marinate for at least 2 hour's or overnight in the fridge.
Put the Rice Krispies into a plastic zip lock bag and crush them with a rolling pin. Pour into a shallow bowl and mix with the parmesan.
Season the flour with a little salt and pepper and spread it onto a plate.
Put the beaten egg into a bowl.
Remove the chicken from the marinade.
Dip the chicken into the seasoned flour, then the beaten egg and finally the Rice Krispie mixture.
Heat a little oil in a frying pan and sauté the chicken for about 2 1/2 minutes on each side until golden and cooked through.
Drain on kitchen paper.
Tips & Variations
No special items needed.