Ingredients
Scale
- 1.5 lb (700 g) boneless chicken thighs or breasts, cut into 1–1.5 inch pieces
- 14 oz (400 g) firm tofu, pressed and cubed (optional)
- 1 cup gluten-free all-purpose flour
- 1 cup cornstarch or tapioca starch
- 2 large eggs, beaten with 1 tbsp water (or 3 tbsp aquafaba for vegan)
- Vegetable oil for frying
- Spices for starch mix (to taste)
Instructions
- Set up a dredge station with flour, egg mixture, and starch mix.
- Drain and pat chicken or tofu dry, coat in flour, then egg, then starch mix, and press to adhere.
- Rest coated nuggets on a wire rack for 10 minutes.
- For pan-frying, heat vegetable oil to 350°F (175°C) and fry nuggets in batches for 2–3 minutes per side until golden and cooked through.
- For baking, place nuggets on a rack and bake at 425°F (220°C) for 18–22 minutes, flipping once.
Notes
Letting the nuggets rest after coating improves texture and prevents sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying / Baking
- Cuisine: American
- Diet: Gluten-Free