Gluten-free chicken nuggets

For ideal cooking results, shallow-fry these nugs to set the coating, then finish in the oven to ensure the chicken cooks through beautifully.

Ingredients

• 4 small chicken breasts (around 800 g), cut into 4 chunks
• Salt and black pepper
• 150 g gluten-free plain flour
• 1 tsp sweet paprika
• 2 eggs
• 100 g gluten-free panko breadcrumbs
• 60 g finely grated parmesan cheese
• Olive oil, for shallow-frying
• Tomato sauce, to serve

Instructions

1. Preheat the oven to 180˚C (fan-forced). Pat the chicken dry with paper towels, then sprinkle with salt.
2. Prepare a crumbing station with three shallow bowls. Combine the gluten-free flour, paprika and a pinch of salt and pepper in the first, whisk the eggs with a fork in the second, then combine the gluten-free panko breadcrumbs and parmesan cheese in the third. Dip each piece of chicken into the flour, eggs, then breadcrumbs, then transfer to a plate, ready to fry. Repeat until all the chicken is crumbed.
3. Heat enough oil to shallow-fry in a large, heavy-based frying pan over medium-high heat. Shallow-fry the chicken nuggets in batches, cooking for 2-3 minutes per side, until golden. Transfer to a baking tray lined with baking paper, then bake for a further 8-10 minutes, or until the nuggets are cooked through.
4. Serve the chicken nuggets with tomato sauce on the side.

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