GF update: The recipe I use is still based on the original recipe below, but I have found that marinating isn't necessary.
- Cut ~ 1lb. chicken breast into ~1 inch pieces s
- Dip chicken pieces in whisked egg white (whole egg is ok too)
- Dredge chicken in a mixture of 1/3 cup Cup4Cup flour, 2/3 cup cornstarch, and about a Tablespoon of buffalo sauce (we've used Frank's-- even though it isn't certified GF, the ingredients seem to be OK)
- Fry ~4-5 minutes in 350 degree oil
- Toss in additional buffalo sauce
Kory and I love this Cook's Illustrated (I think...) recipe. I don't know how I didn't post it earlier, but we eat it regularly. We give the kids the chicken nuggets before we sauce them and they don't seem to notice the hot sauce in the batter at all. We used to use the Whole Foods buffalo sauce, but seeing we have no Whole Foods anymore, Kory found a new favorite, Uncle Dougie's Chicago style chicken wing marinade. It is HOT though, so I use 1/2 a cup of it with 1/2 cup of water and add a bit of extra sugar and butter to balance it out. We serve these with Marzetti's Blue Cheese Dressing, but I want to start making my own someday soon.
