Many of the top 8 allergen-free chicken nuggets that you can buy in the frozen food section are made with corn, which Gino is allergic to. So, of course, we have to make our own but I wanted to put a little twist on it. With the help of my dear friend, Letty, we came up with Chicken Tortas. I catch myself taste testing them so much that the kids are lucky if there are any left for them.
Letty’s Chicken Tortas
3 boneless skinless chicken breast halves
2 garlic cloves
4 TBSP gluten-free flour
2 tsp olive oil
1/4 white onion, chopped finely
1/4 cup rice drink
1/2 tsp garlic salt
1/4 tsp black pepper
1/4 tsp kosher salt
First, I clean 3 boneless, skinless chicken breast halves and then boil them in water for 40 minutes or until completely cooked. I usually add 2 whole garlic cloves, a slice of onion, salt and pepper to the water to flavor the chicken. In this photo, I added a tomato but this is optional. It also looks like I doubled the recipe here… that’s a lot of chicken!
When the chicken is cooked thoroughly, I remove them from the water. Once they are cooled slightly, I cut the breasts into fours, tear the chicken into very small pieces and place it in a bowl. Add 1/4 finely chopped onion, 4 TBSP gluten-free flour mix, 2 tsp olive oil, and 1/4 cup rice drink to the bowl and mix by hand. Then sprinkle 1/2 tsp garlic salt, 1/4 tsp black pepper and 1/4 tsp kosher salt onto this mixture and mix again.
Gino doesn’t like the onion to be crunchy and because the meat is already cooked, they don’t need to be fried for too long. This means that the onion often remains a little crunchy. If your children have a texture issue, you can blend the chopped onion with the rice drink. This eliminates the crunchiness of the onion. Problem solved.
When all of the ingredients are mixed together, form into small patties. I use about 1/2 cup of canola oil in the skillet and when this is hot, I add the patties, frying them for about 1 minutes on each side or until they are easily able to be flipped. You can also brush them with oil on both sides and bake them to avoid the extra oil involved in frying. The chicken is already cooked so bake them to your desired doneness.
When you take the tortas out of the pan, set on a paper towel to drain the remaining oil.
I usually serve these up with crinkle cut fries, ketchup and a bowl of fruit on the side. These can also be frozen, so double the recipe and you will be able to pull a few out at a time for a quick lunch or dinner.
Hope your family enjoys them as much as we do. I love the idea of eating non-processed chicken, don’t you?
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SAFETY NOTE: Although this recipe is meant to be top eight (cow’s milk, egg, soy, wheat, peanut, tree nuts, fish and shellfish) allergen-free, I cannot guarantee that all of the products that I have used will remain top eight allergen-free. I encourage you to always read food labels thoroughly each and every time you use a product as ingredients and manufacturing practices may change without warning. Please omit and/or substitute any ingredients that are unsafe for you or your family members for ingredients that are safe. If you need help finding substitutions, please let me know and I will do my best to help. If you have questions about whether a particular food is safe for you or your family members, please contact your physician.