Crunch to the crunch, baby.
I love a good crunch to my chicken “nuggets”. It’s something I had to give up over the summer when I started on my anti-inflammatory diet. Well, in the last 2 months I’ve been allowed to slowly add new foods back into my diet, one at a time. And while nuts are allowed, they just weren’t giving me the classic crunch I was looking for.
So I cheated.
Actually, not TOTALLY. As of this week, I am officially allowed to test out foods of my choosing. But instead of picking a one-ingredient food, I chose to test out Rice Chex.
I know, I’m a cheater. But oh, I SO enjoyed it! I made me some CRUNCHY chicken, baby! Dipped the chicken pieces in some gluten free flour, then in some egg, and then in the finely crushed Rice Chex pieces. Fried those puppies up and enjoyed them thoroughly. This is most definitely a “sometimes” food, as Cookie Monster says. But man oh man, I’ll definitely enjoy it when sometimes comes!
- 1lb Chicken breast (cut into bite-sized pieces)
- 1 egg
- 1/2 cup gluten free flour (I used buckwheat)
- 1 cup Rice Chex (crushed)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Coconut or Olive oil (for cooking)
|Get out 3 separate bowls. In the first, mix the flour and seasonings. In the second, beat the egg. In the third, add the crushed Rice Chex.|
|Heat olive oil or coconut oil over medium heat in a large skillet.|
|Dip chicken pieces first in flour mixture, and then in egg mixture, and finally in the Rice Chex. Add to the hot pan and cook for about 2 minutes per side, or until the chicken is cooked through. It'll be crispy and delicious!|