Last week I blogged about cooking with my son & the benefits of cooking with your kids. Today I am sharing the recipe that we made that day. Wheat-Free, Egg-Free, Dairy-Free Chicken Strips, which also happen to be Gluten-Free.
One staple of childhood is chicken nuggets; but when you have an egg & wheat allergy like our son does, that staple is almost impossible to find. Luckily, some places do have grilled chicken nuggets (thank you Chick Fil A) but other than that they are very difficult to find unless you want to make them at home. There are brands available from the grocery store that are wheat & egg free, but they are expensive- $8.99 for a box of 10- & taste a little weird to me.
So in an effort to have chicken nuggets (or strips if you prefer) I came up with this version. It is super easy & doesn’t require many ingredients. I use a combination of almond flour (also called almond meal) & corn meal, which gives the breading a really nice flavor & depth that you won’t find in standard wheat or allergen free version. I also use flax seeds (I ground the seeds up with a coffee grinder to make the meal, but you can buy it already ground). Flaxseeds are a wonderful source for antioxidants, fiber, & omega-3s. So this simple addition amps up the nutrition factor big time which is always a plus, especially with kids.
Sauteing the nuggets or strips for a few minutes before finishing them in the oven gives the chicken good flavor & beautiful color, but you could easily make these in the oven & skip the sauteing step. Just add 10 minutes to your cooking time. These can be served with ketchup, barbecue sauce, or even honey mustard. They would also be wonderful on a salad or even to use the breading to coat a whole chicken breast. Anything that uses a breaded piece of chicken would be wonderful with this dish.
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