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!
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!