When it’s time to serve I just pop them in the toaster oven for 10 minutes and presto dinner is ready! I cook, cool and then freeze them in reusable freezer safe bags. Make a double batch to keep in the freezer for a quick meal. Freeze The Chicken Strips For A Quick Meal Later I add these to homemade granola, or you can whiz them to make gluten-free breadcrumbs that turn out wonderfully crispy. The photo above is whole buckwheat groats, soaked for 8 hours, rinsed, soaked again, then dehydrated until they pop in your mouth (6 hours on 125F should do it). Good gluten-free options for bread crumbs include Erewhon’s brown rice cereal or almond flour(although flour won’t be quite as crispy in the oven, it’s great fried). You can make “breadcrumbs” out of a lot of things that aren’t bread: crackers, cereal, even soaked and dehydrated whole buckwheat. Our leftovers are always better than our oven-baked dinners! Yum! Gluten-Free Homemade Bread Crumbs Once the chicken is cooked, you can pan fry in some coconut oil or deep fry in coconut oil or tallow for uber-amazing, restaurant quality crispy chicken nuggets. Serve with homemade ranch and watch your family gobble them up! Make them crispy:

If you want to be as close as possible to restaurant crispiness, though, keep the egg. Time Saver: You can skip the egg, and they turn out just fine. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here! Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table.They go well with salad, vegetables, chips, dips, rice, mash, baked potatoes. These chicken nuggets or fingers make a great finger party food, as well as for bagged lunches, picnics, snacks, and main meals. The chicken pieces should also be golden in colour and crispy on the outside. The easiest way is to break one of the pieces in half at the thickest part, to check that there is no pink meat in the centre. At the end of the cooking time check that the chicken is cooked completely through to the centre of the pieces.The cooking time will depend on the thickness of the chicken pieces, and should therefore be adjusted accordingly. Put the tray of chicken nuggets or fingers into the oven for approximately 20-25 minutes.Ensure that the chicken gets a good solid coating of polenta before removing it and placing on the baking tray. Remove the pieces of egg coated chicken one at a time and place in the bowl of polenta.

On a large plate, or in a bowl, put the polenta grains, the herbs/spices and ground black pepper, and mix well together.

Put the beaten egg into a bowl, drop the chicken pieces into it and ensure that all the chicken gets well coated in egg.

If you are making both at the same time it is better to bake the nuggets and fingers on separate baking trays, so that they can have different lengths of cooking time.

Note that the nuggets and fingers will require slightly different baking times depending on the thickness of the chicken used and the sizes used. We made the nuggets approximately 5cm (2') square, and we made the fingers about 1' wide and as long as you want. Cut the chicken breasts into nuggets or fingers.Lightly oil a baking tray big enough to spread the chicken pieces on in a single layer.Directions Preheat oven: 200☌, 400☏, Gas 6

Homemade gluten free chicken nuggets