My darling sister, Linda, has been taking her health and wellness into her own hands for the last few months which has meant being gluten-free and dairy-free. She knew that one of Ethan's favourite "treats" was the Ian's Chicken Balls that we would buy for him which ended up costing part of his education fund... okay, okay, more like $1 per chicken ball!! My sister (who is the queen of living frugally) went on a mission to find a way to make these ourselves. Not only did she find something that far surpasses the taste of Ian's chicken balls, she also made it a priority that the recipe be quick and easy... bless your heart, dear sista... and thank you for your diligence in finding recipes for our dear Ethan!!
So without further a due, I share with you Linda's amazing recipe. We like it more than any other chicken nuggets you can buy from the store! And we are now cutting down our grocery bill considerably!
Linda's Gluten-Free Chicken Nuggets
1 cup gluten-free corn flakes
1 cup Kettle Plain Krinkle-cut chips (ingredients: potatoes, oil, salt)
1 tsp gluten-free baking powder
1 Tbsp oil (we use sunflower)
1/2 tsp salt
1 tsp onion powder or granules
dash of pepper
3/4 lbs ground chicken
In a blender or food processor, mix corn flakes & chips until it becomes crumb mixture (not too coarse). This should leave you with approximately 2/3 cup crumb mixture.
Pour 1/3 of crumb mixture onto a plate, add baking powder and mix well.
Mix remaining 2/3 crumb mixture with salt, onion powder & pepper. Blend well. Add ground chicken and oil and mix (either by cutting motion or with hands) until everything is well blended.
Shape into either balls or patties (we prefer the patties) using approximately 1 heaping Tbsp of chicken mixture at a time. Coat them in the crumb mixture and place on a lined cookie sheet.
Bake at 350F for 30-40 minutes, turning over once after fifteen minutes.