"Crispy (gluten free) chicken nuggets, baked and served with a fresh rosemary hot honey."
Baked chicken nuggets with rosemary hot honey
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Prep time 40mins
Cook time 10mins
Recipe Card
ingredients
Chicken nuggets
- 4 chicken cutlets
- 24 ounces buttermilk
- 1 tablespoon hot sauce
- 2 cups gluten free bread crumbs
- salt and pepper, to taste
Method
Chicken nuggets
Step 1
Cut chicken cutlets into about 1" pieces (nugget sized)
Step 2
Pour buttermilk in a bowl, and whisk in hot sauce. Add chicken pieces, cover and refrigerate for at least 30 minutes, up to over night.
Step 3
Toast breadcrumbs in non-stick pan on medium heat until golden brown. Once they start to brown, remove from heat and transfer to a parchment lined baking sheet- toss with salt and pepper while still warm. Set aside until ready to use.
Step 4
Preheat oven to 375. Use tongs to remove chicken from buttermilk, shaking off excess. Toss through breadcrumbs to coat, pressing in gently to assure crumbs sticking.
Step 5
Place chicken pieces on a baking sheet with a wire rack (this allows nuggets to crisp on all sides)
Step 6
Spray or drizzle with avocado oil. Bake for 8-12 minutes, until chicken has cooked through, and breadcrumbs are golden brown. (broil for 1-2 minutes if needed)
Step 7
Remove from oven, sprinkle with kosher salt while still warm. Allow to rest for a few minutes before serving.
ingredients
Rosemary hot honey
- 1/2 cup honey
- 1 teaspoon dried rosemary
- 1 teaspoon red pepper flakes
- 2 teaspoons hot sauce
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
Rosemary hot honey
Step 1
Combine all ingredients in a small saucepot on the stovetop- heat on low until edged begin to bubble. Remove from heat, and allow to cool before serving.