2 tbsp gluten free flour
2 skinless chicken breast fillets, cut into chunks or fingers
50g gluten free breadcrumbs
fries or salad, to serve
For the bbq sauce
25g light muscovado sugar
2 tbsp wine vinegar
4 tbsp tomato ketchup
1 tbsp Worcestershire sauce
¼ tsp smoked paprika
Heat oven to 220C/200C fan/gas 7. To make the BB Q sauce, put all the ingredients in a pan with 6 tbsp water, and allow to bubble and reduce for 5 mins.
Place gluten free flour on a plate. Coat chicken in gluten free flour.
Shake off excess - this helps prevent a gluggy coating on the finished nugget.
Whisk egg in a shallow bowl. Dip gluten free flour-coated chicken in egg mixture. Let excess egg mixture drip back into bowl.
Combine gluten free breadcrumbs and seasoning on a plate.
Dip egg-coated chicken in gluten free breadcrumb mixture. Gently press on with fingertips to secure.
Spread out the chicken pieces on a baking tray and bake for 10 mins until tender but still juicy. Serve with the BBQ sauce and fries or salad.
Recipe adapted from: Good Food