Can't Believe It's Allergy Free!

Nothing from the stores can match these homemade chicken nuggets.  You can be sure of the quality of poultry, and when you use boneless chunks of your choice, you know that they are not a mix of various chicken parts with skin and preservatives and what have you.  In fact, the list of ingredients is short and consists of nothing but real, safe-to-use foods.

Ingredients

• 1 pound boneless chicken, cubed into 1” pieces
• 1 teaspoon fresh minced garlic
• 1/4 teaspoon ground black pepper, or to taste
• 1/4 teaspoon ground coriander seed.
• 2 heaped Tablespoons sour cream (use 1 Tablespoon lemon juice, if dairy cannot be used)
• 1/3 teaspoon salt, or to taste.

For the batter

• 1/4 cup rice flour
• 1/4 cup corn-starch
• 3/4 cup water (approximate quantity)
• 1 cup crushed cornflakes (quantity may vary depending on how coarse or finely crushed the cornflakes are)
• Salt and pepper to taste

Method

1. Mix garlic, salt, ground black pepper and ground coriander seed into the sour cream / lemon juice to create a marinade paste.
2. Apply marinade to chicken.
3. Keep in refrigerator for at least two hours.
4. If you wish to freeze some marinated chicken, follow method given at the end of the recipe.
5. Adjust quantity of batter according to the amount of chicken you wish to use immediately for frying.
6. Prepare batter by combining rice flour, corn-starch, salt and pepper and adding  enough water to create a thin, pancake batter-like consistency.
7. Pour batter over marinated chicken pieces.
8. On medium heat, place fryer / small wok with sufficient oil for frying
9. Meanwhile, place crushed cornflakes on a platter in small quantities.
10. Roll each piece of marinated chicken in the cornflakes, so that it is coated all over.
11. Repeat process with each piece, adding more crushed cornflakes when required.
12. Test  readiness of the oil by dropping 1/4 teaspoon of batter into the oil.
13. If the batter sizzles and comes to the top the oil is ready.
14. Remove fried batter, and gently drop chicken pieces one by one—as many as will get into the fryer without touching one another.
15. Turn each piece over when edges begin to get golden, and fry for 2-3 minutes more till each nugget is of a rich golden brown color.
16. Repeat process till all nuggets have been fried.

Serve warm with tomato ketchup or any dipping sauce of your choice, and watch the nuggets disappear!

To Freeze:

If you do not want to use the entire quantity,  you can freeze as much marinated chicken as you wish.  I put one or two pieces in ice cube trays and place trays in freezer.

When completely frozen, remove chicken pieces, place in Ziploc freezer bags, and return to freezer.

This way you can take out just as much as you need when hungry kids return from school.  Microwave 4-6 pieces for 15-20 seconds for an instant thaw.  (Time differs for different microwave ovens.),.

Prepare fresh batter, roll in required quantity of crushed cornflakes and fry.

Tastes fresh and delicious even out of the freezer!

Did You Know?

• That garlic prevents bacteria formation, and is especially good to use with meat and poultry?
• That herbs and spices are nature’s best preservatives?