There are a lot of ways to do it, and I'll add one each recipe as I gather them. This first one is the one I use.
All-purpose GF baking flour of your choice
- Wash and cut up your chicken. I like to pound each piece with a tenderizer to make them flatter and easier to cook through. It also makes them easier to eat, more like commercial nuggets.
- Crush your potato chips by putting them in a plastic bag and whacking it with a tenderizer, then rolling it with a rolling pin. You can also put them in a food processor, but NOT a mixer.
- Set up your assembly line: a bowl with 1/2 cup flour, a bowl with 1 beaten egg, and a bowl of 1 cup crushed up potato chips.
- Get your frying pan hot on medium heat and pour in about 1-2 tablespoons olive oil.
- Cover each piece with flour.
- Shake off excess and cover with egg.
- Let excess drip off and cover in potato chips
- Put directly into the pan
- Once the sides are cooked, flip and cook the other side.
- Put cooked pieces on a drying rack.
- Add more flour, egg, and chips as needed.
- Once cooled, put in a freezer bag and freeze for up to two months.