Baked Gluten Free Chickenfish Nuggets With Honey Mustard Sauce Recipes

Steps:

• Preheat oven to 425 degrees.
• Line a cookie sheet with parchment or spray with non-stick coating.
• If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
• If you are using fish cut to same size.
• Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
• Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
• Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
• Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
• They reheat nicely in a toaster oven.
• We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

Steps:

• Preheat the oven to 400 degrees. Put the fresh bread crumbs on a cookie sheet and place them in the oven until they are toasted (3-5 minutes). Take them out and set them aside to cool.
• Turn the oven up to 425 degrees.
• Cut the tilapia into slices about one inch thick. (I cut mine on the short side because my kids are small and like small nuggets.).
• Put the tilapia in a bowl and add the milk. Stir well.
• In a large ziploc type bag add the toasted bread crumbs, cornmeal, and pepper.
• Using a slotted spoon, remove the fish from the milk and put the pieces into the bag. Seal it and then shake it up so all the pieces are coated.
• Spray a cookie sheet with cooking spray.
• Place the nuggets on the baking sheet. Sprinkle the tops with salt.
• Bake until the fish flakes easily with a fork, 15-25 minutes.