Welcome to the recipe section

When planning your meals, always get Gluten Free items. Always read labels because the manufacturer can change their processing of the product at anytime. If it is at one time in a shared facility but the next time it is on a shared line, you must AVOID the product. Holiday candy is a good example of this: Hershey Bars come Gluten Free, but their Family bag is NOT Gluten Free. I also recommend double checking before you actually begin the recipe. So many products from the same vendors package their Gluten and Gluten Free items the same. It leaves room for a huge mistake. Second guess yourself always on this!!

• Chicken Breast (without broth injections)
• Pickle Juice - enough to cover chicken when marinating in a dish
• 1 c - heavy cream
• 2 c - Gluten Free Flour - Any brand
• Seasonings (I prefer the brand Badia because most of their line is Gluten Free) - 2 tbsp Paprika, Garlic and Onion Powdered
• 2 tsp - Salt & Pepper
• 1 tbsp - white sugar
• Oil for Fryer or just use an Air Fryer

Cut the chicken into desired byte size and marinate in the pickle juice and heavy cream for 24 hours in the refrigerator. Mix all dry ingredients together (Paprika, Garlic, Onion, Salt, Pepper and Sugar seasonings). I like to put my dry ingredients in a large mason jar and make enough to fill it up, that way it is always made for other things too, like gravy. 

Once chicken has marinated for the desired time and you are ready to cook the nuggets, turn on the desired fryer and let it heat up. The temperature will depend on the if it is an oil fryer or air fryer. Pull out the chicken and put the dry ingredients onto a plate, then take a piece of chicken and roll it in the flour mixture and coat evenly on all sides. Fry for the desired crispiness and enjoy!

It is unsafe to eat raw or undercooked meats, please make sure the internal temperature is at least 165 degrees Fahrenheit.