For the first recipe:
STEP 1: Preheat your oven to 190°. Then, crush the cornflakes. To do this, do not mix them in a blender (it will be too complicated to use afterwards), but rather put them in a bag that closes, and crush them with a pastry roll. This will be your breadcrumbs.
STEP 2: Take 2 bowls: in one melt the butter then mix it with the milk. In the other, mix with a spoon the crushed cornflakes, parmesan, paprika, salt.
STEP 3: Let’s move on to the “technical” part of this recipe. Take a piece of chicken, dip it in the butter/milk mixture, then in the cornflakes mixture.
STEP 4: When all your chicken pieces are ready, put them on a baking sheet, and cook them on each side between 8 and 9 min. You must watch when cooking so that it does not become all black! The cooking time also varies depending on the size of your chicken pieces.
And voila, for recipe number 1!
For the second recipe:
STEP 1: Preheat your oven to 200°. Then cut the chicken breasts, as in recipe #1.
STEP 2: cut your gluten-free bread slices, and mix them to obtain your gluten-free breadcrumbs. Then mix the almond powder and your breadcrumbs that you will put in the oven for 7 minutes so that the whole grill a little bit.
STEP 3: When your breadcrumbs have well toasted, put it in a hollow plate and add salt, parmesan, and olive oil. Mix everything well.
STEP 4: In another hollow plate, put your rice flour, then in a third, the 3 beaten eggs.
STEP 5: Set your oven to 230°. On your baking sheet, oil with your vegetable oil.
STEP 6: Let’s go for the assembly: take a piece of chicken, dip it in flour, then in eggs, then in breadcrumbs. Do each step so that all the ingredients are well incorporated into your chicken. Repeat for each piece of chicken.
STEP 7: Cook between 6 and 7 minutes on each side (watch out, the cooking time may vary depending on the size of your chicken pieces).
So, not so complicated right? Humm I can’t wait to eat these delicious gluten-free nuggets again!
Chloé
