We've discovered that my Very Hungry Tween Son (VHTS) does best with no wheat in his diet, and unfortunately he loves chicken nuggets. Instead of paying so much money for the frozen gluten-free nuggets, I devised this recipe and now make it at least once a week.
Remember, since I don't usually measure when creating a recipe from scratch, you'll have to gauge your own measurements too.
Ingredients:
olive oil
crushed potato chips (Son prefers sour cream and onion)
boneless skinless chicken thighs (or breasts)
Directions:
Crush potato chips. Pour a little olive oil into a medium skillet and heat to medium. While heating, cut chicken into "nugget" size. Place the chicken into the chip bits and kinda squish them around to make them stick. When pretty-much coated, place chicken into skillet and fry. Turn when brown to do the other side. Remove when chips are golden brown and chicken is cooked through.
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