Introduction: Allergy Friendly Chicken Nuggets (Gluten, Dairy, Egg, Soy, Tree Nut, Peanut, GMO Free)

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About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ki…

Problem:  You are having a huge dinner party and 3 of the kids invited are allergic to the following:  Milk, Eggs, Peanuts, Tree Nuts, and Wheat/Gluten.   What in the world can you possibly make that would be safe for everyone to consume, and taste great so that kids will eat it?

Solution:  This chicken is the perfect answer (along with some fruit and vegetables of course).   Along with being organic (optional) and GMO free (assuming you use organic ingredients), it just happens to be free of the top 8 food allergens:

                    Milk, Eggs, Peanuts, Tree nuts, Fish, Shellfish, Soy, and Wheat

Not only that, but it is insanely delicious and easy to make.  It's much nicer when everyone sitting around the table can enjoy the same food at a meal or get together.  It also makes for much less worrying for parents of children with food allergies.  You never have to worry that one kid is going to reach over and grab something off of another kid's plate that they can't eat!

Ingredients:

3 boneless skinless chicken breasts, cut into 1-2 inch chunks
1/2 cup coconut oil
1/4 cup honey mustard
1/4 cup honey
1/3 cup cornmeal
1/3 cup sugar
1/3 cup unsweetened shredded coconut
salt & pepper

Instructions:

1.  Heat the coconut oil in a frying pan over medium heat.
2.  In a small bowl, combine the mustard and the honey.  Put the chicken pieces in this bowl and stir until all of  the chicken is coated in the sauce.
3.  In another small bowl, combine the cornmeal, sugar and shredded coconut.  Add in a few shakes of salt and pepper.  Stir to  combine until well mixed. 
4.  When the oil is very hot (after a few minutes), take a piece of the chicken from the sauce bowl and drop it into the cornmeal mixture bowl.  Turn it to coat all sides with the breading.  Slowly drop it into the frying pan.   Repeat until your frying pan is full (but none of the pieces of chicken are touching each other...they need room to cook properly).
5.  After a few minutes, gently flip one of the nuggets over to see if it is golden.  If its golden and crispy, flip all of the remaining nuggets.  Cook on the second side for another few minutes. 
6.  Remove from pan after both sides are golden.  It's VERY important that you let the nuggets cool for 5 minutes before attempting to eat them.  The coating is super fragile straight out of the pan (because there is no egg holding it all together), and it needs time to harden slightly to best hold its shape. 

These are best eaten warm, about 5-15 minutes after cooking.  They would store well in the fridge, if you are ok with eating cold chicken nuggets :)

Notes:   I would normally make homemade chicken nuggets with egg in the crust, because it's easier....but if you are feeding someone with an egg allergy, these are amazing!!  It makes me happy when all of the children at a party can eat the same food, without anyone having to feel left out or different.  The honey mustard gives the nuggets such a subtle flavor kick...you wouldn't know it was there if you hadn't cooked them yourself.

Before anyone flips out and says "coconut is a tree nut"....its technically not, according to the Food Allergy & Anaphylaxis Network (FAAN).  It's a seed, also known as a drupe.