Fast Food Chicken Nuggets

Chicken

3 pounds boneless skinless chicken breasts (you can also use thighs, and you can include some of the skin)

1 tablespoon garlic salt

1 1/2 teaspoons mustard powder

1 teaspoon black pepper

1 1/2 cups corn flour

Batter

2 cups gluten free flour

12 ounce bottle sparkling water

1 1/2 teaspoons baking soda

Salt, pepper

Oil for frying

Cut the chicken (and skin, if using) into 1 inch cubes. Combine the chicken, garlic salt, onion salt, mustard powder, and pepper in a food processor. (You may have to work in batches.) Pulse until the mixture is more of a paste with very few solid pieces.

Line a sheet pan with wax paper.

Form 1 1/2 - 2 tablespoons of the chicken mixture into a nugget shape. Dredge in corn flour. Continue until you use all of the chicken mixture. Place the nuggets onto the prepared sheet pan. Refrigerate the nuggets to let them firm. (You can also freeze the nuggets. Once they are completely frozen, you can transfer them to a container or freezer bag.)

When you are ready to cook the nuggets, heat the oil to 350°.

Combine the gluten-free flour, baking soda, salt, and pepper. Gradually stir in the water. The consistency should be similar to a pancake batter. Let the batter rest for 5-10 minutes. It will thicken as it sits.

After the batter has rested, dip each nugget into the batter and place into hot oil. Fry for about 4 minutes, flip, and fry for an additional 3-4 minutes. Drain on a cooling rack.