Gluten Free Chicken Nuggets/Chicken Wraps
Use the directions on the back of the Hodgson Mill Gluten Free Seasoned Coating Mix box for Fried Vegetables with one change, cook until the chicken is done.
5 TBSP. Hodgson Mill Gluten Free Seasoned Coating Mix
2 TBSP water
extra Hodgson Mill Gluten Free Seasoned Coating Mix (to dredge meat in)
1 lb boneless skinless chicken breast cut up into nugget pieces or into strips for Chicken Wraps
gluten free oil for frying
Make batter by mixing 5 TBSP of Hodgson Mill Gluten Free Seasoned Coating Mix with egg, then add water and stir. Dip chicken into batter and then roll in dry Hodgson Mill Gluten Free Seasoned Coating Mix. Place in hot oil and fry for 3-6 minutes or until internal temperature reaches 165. Drain and serve hot or let cool and freeze for quick and easy meals.
For Chicken Wraps, use large washed lettuce leaves to wrap chicken strips in, add gluten free toppings to your liking (cheese, salsa, mayo etc). Wrap lettuce around chicken and serve.
24 pimento stuffed green olives with liquid drained.
6 slices of raw gluten free bacon
Heat oven to 450 or use your broiler.
each bacon slice into 4 pieces, wrap each piece around an olive and spear with
toothpick. Place on cookie sheet with sides (to catch grease). Bake for 5 or
more minutes, until bacon is crisp and done. It depends on the type of bacon
and the thickness. Drain on paper towels
and serve hot.
Savory Gluten-Free Cooking
Thursday, Jan. 17th
6 to 8pm
Lake Land College
West Building, Room 119