These are good...and much cheaper than store-bought gluten free chicken nuggets!
1/2 cup Chicken Nugget Coating Mix #1 or #2
1 egg mixed with 2 tbsp. rice or coconut milk
1 pound boneless, skinless chicken breasts or tenders
canola oil for frying*
Put chicken nugget coating mix in a quart sized resealable plastic bag. Heat a few tablespoons of canola oil in a frying pan (I like using cast iron).
Cut chicken into nugget sized pieces (or leave long and thin for tenders). Dip into egg/milk mix and place into bag with coating mixture. Seal bag and toss ingredients to coat well.
Method #1 - Fry chicken in hot oil a few minutes until lightly golden brown on one side, flip and repeat. Drain on paper towels and serve.
Method #2 - Flash fry chicken for only several seconds on each side in the hot oil. Remove to a baking sheet. (Chicken can be frozen at this point and baked at a later date.) Bake at 375 degrees for 20-30 minutes or until cooked through.
*You can skip the frying/flash frying part and just bake in the oven, but it tastes worlds better if you at least flash fry the nuggets. The coating will be a bit dry if just baked - it needs the added little bit of fat from the oil to taste really good.