We were in the mood for chicken nuggets, so I decided to just throw something together that sounded good. It turned out to be one of the best chicken nuggets I've made. The kids loved them...so much so that I never did a full plate, because they kept eating them as soon as I took them off of the skillet!
Boneless, skinless chicken breasts
Honey mustard
Sweet Sorghum flour
Potato Flour (not potato starch)
Safflower
Heat safflower oil in a skillet on medium heat. Cut chicken breasts into bite sized pieces and place them in a bowl. Pour honey mustard over the pieces until they are completely covered, tossing them to make sure. Mix half potato/half sweet sorghum flour in a bowl. Dip chicken in flour and place in hot skillet one at a time. Brown on one side, then flip and brown on other side. Place on a paper towel on a plate. Repeat until all nuggets are cooked.
I would say these are great with dip, but my kids ate them too fast to even stop for that!
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