So, it's confirmed. My BFF's son is allergic to corn! Poor guy - I know how hard it is to avoid corn. All those boxes of Ian's chicken nuggets, etc., - the only pre-packaged gluten free chicken nuggets we can find that have no egg coating - rendered useless. I found myself thinking about this today as I was making chicken nuggets for my girls. I use my corn-free chicken nugget coating mix because frankly, I like to eat these chicken nuggets too. They are good on top of salad! But tonight I ran out of eggs. So I used So Delicious coconut milk to coat the chicken and the nuggets turned out really good. The coconut milk is pretty thick and doesn't need an egg to help the coating stick to the chicken. And the girls didn't even bat an eyelid over dinner.
Here are some other egg-free options you can use to make the coating stick to your chicken nuggets:
mustard (Julie, what a fabulous idea - thanks for sharing it!)
And here's what you do, simply:
1 large skinless, boneless chicken breast
1/3 cup corn-free chicken nugget coating mix
1/4 cup So Delicious coconut milk or other egg-free coating of your choice
1 tbsp. olive oil, plus more if needed
Cut the chicken into 1 inch thick strips. Place in a bowl with the coconut milk and stir to coat chicken evenly. Place the coating mix in a ziplock plastic bag. Take the chicken out of the coconut milk and place in the bag. Seal the top, then shake the bag to coat the chicken.
Heat a little olive oil in a skillet over medium-low heat. Open the bag of chicken and shake off excess coating before placing chicken in the skillet. Cook a few minutes until golden brown on one side. Turn the chicken over and cook until golden brown on the other side, adding a little olive oil as needed to prevent sticking. Remove from skillet and serve warm.