Chicken-Nuggets

Ingredients

  • 1½ pounds chicken tenders, cut in half
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1/3 cup gluten-free cornmeal
  • 1½ tablespoons vegetable oil
  • 2 tablespoons Dijon or whole grain mustard
  • 2 tablespoons mayonnaise or vegan mayonnaise substitute

Directions

Sprinkle chicken tenders with salt and pepper. Place cornmeal in a bowl, add the seasoned chicken, and toss well to coat. Discard any leftover cornmeal.

Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once or twice, until browned and cooked through, 6-8 minutes.

Combine the mustard and mayonnaise. Serve with the chicken nuggets for dipping.

Servings

Serves 4-6

Written by Carol Kicinski

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