I’m going to have to try this out…I love chicken nuggets but being gluten free it’s not easy nor cheap!
I have always been proud of my Paleo “Chick-fil-A” nugget recipe from a couple years back, and it has definitely been a hit with readers. If fact, I’m sure a few of you stumbled upon my little blog because of them. But to be honest, I’ve never been satisfied with the texture of the nuggets themselves; while they are very similar to the thin coating that you’ll find at Chick-fil-A, I personally prefer a spongier breading around my chicken nuggets. So while experimenting with breading techniques for a different recipe (I’ll post the results of that one on Thursday), I happened upon my eureka moment – something I like to call “reverse battering.”
You see, I’ve always been taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method. Sounds logical, right? It’d be just crazy to not put flour or breading on nuggets before frying them. But after some YouTube…
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