Sunday, June 24, 2012

Knock-Out Nuggets

Most restaurants serve a chicken nugget of some sort.  Breaded with wheat flour, they have never been an option for the Pickles.  When I set these down on the table for dinner one evening, a pair of imploring eyes looked up at me, "Do these have "itchies?" (Meaning, "Do these contain ingredients that will make my skin break out and itch and itch and itch?")

I smiled.  "Nope!  These are your kind!"

I'm not entirely sure, but I think I heard fireworks going off in the background as a tableful of little Pickles burst into excited chatter and laughter and ketchup dunking.  In the midst of all the celebration, I looked over to see one little Pickle laying with his head on the table, eyes closed.  "What's the matter?"  There was a slight pause as he came to, then,

"These are so good they knocked me out!"


Here you go--knock yourself out, too! 

Knock-Out Nuggets

Fresh Ground Basmati Rice Flour Mix  (1 cup flour with 1 tsp salt and 1/4 tsp pepper)
2 Eggs, scrambled
2 Boneless, Skinless Chicken Breasts, cut into bite-sized cubes
Red Robin Seasoning Blend (or more salt and pepper)
Refined Coconut Oil for skillet

1.  Dredge chicken cubes first in egg, then in flour mix; repeat.  Double dipping is key here to resembling a crunchy restaurant-thick breading.

2.  Heat 1/4 inch of coconut oil in skillet.  Oil is heated sufficiently when dropping a sprinkle of flour yields a nice sizzle.  Add more oil as necessary while cooking.

3.  Place chicken in skillet, being careful not to splatter.  Cook 1-2 minutes on each side, or until chicken is cooked. 

4.  Remove nuggets from skillet to a cooling rack and sprinkle with seasoning blend or a little more salt and pepper.


Pickle Knock-Out Nuggets

Marinate chicken cubes in 1 cup of dill pickle juice for 1-2 hours.  Drain liquid from chicken and gently pat to dry.  Proceed as directed above, leaving off the Red Robin Seasoning.  These taste like a Chick-Fil-A Chicken sandwich with a traditional pickle on top!

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