I have to tell the truth here and say that even when I was eating gluten, I did not eat chicken nuggets.  The thought of that sludged meat, breaded and sold as chicken just kind of grossed me out.  My son on the other hand still loves to eat the chicken dinos.  Trying to break him of that habit and eat better, I came up with this recipe.  
There are two ways to make these.  The first way, which I much prefer as it really gets a nice crunchy outside, is using both the bread crumbs and the panko.  The second is just using the bread crumbs.  When I say "just", it means that don't mix the breadcrumbs with the flour, have them as the last thing you roll the chicken in instead of the panko.  So it would go buttermilk, flour, egg, breadcrumbs.  They are still really good, don't get me wrong but I made these to get that crunchy texture and "breading".  
My son was not absolutely sold on them when I first made them.  I think it was because I had left out the salt and pepper.  I made them again and added the garlic, salt and pepper to the flour and they were much better.  While he doesn't use the dipping sauce I do, he prefers the ranch dressing or just plain ketchup, he still eats them.  
Pounding the chicken in my book is also a plus.  It helps to break down the  connective tissue and tenderizes the meat.  Soaking it in the buttermilk also increases the tenderness of the chicken.  When I make fried chicken, I also soak overnight in the buttermilk.  It was the way my grandmother made it and it makes a big difference especially if making legs or thighs.  Just a side note here, when making fried chicken, make sure the pieces are not too big, they will not cook all the way through!
One last note:  You can make these as "nuggets" and serve them as an appetizer.  They were a hit at a recent baby shower. If serving as a appetizer, just heat up the dipping sauce and plate the nuggets around the sauce.
I cover a piece of pine board with cling wrap and then wrap the chicken in wax paper to pound it. This way my regular cutting board is not subject to raw chicken. I also cut it in strips on the wax paper
Serves 4


  • 1 Lb Chicken Breast Boneless
  • 1/2 cup Gluten Free All Purpose Flour (gum free, found here)
  • 1/4 cup Italian Bread Crumbs, gluten free (I use Aleia's Italian Breadcrumbs (not a sponsor))
  • 1 cup Panko, gluten free (I use Aleia's, Original Real Panko (not a sponsor))
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Garlic (granulated) 
  • 1 cup Buttermilk
  • Oil for frying

Pound the chicken until it is about 1/2" thick and cut into strips
Put all into the buttermilk and let marinate for at least 2 hours but overnight is much much better
Combine the Italian Bread Crumbs, the Flour, garlic and the salt and pepper
Plate the Panko
Whip the eggs
Remove the chicken strips as you need them from the buttermilk
First roll in the flour mixture
Followed by the egg
and lastly roll in the Panko
Let sit and "air dry" for at least 30 minutes

Heat the oil

Fry on medium high heat until golden brown on each side (about 4-5 minutes) I only used 2 TBSP of oil at a time.  If you need to add more, wait until it gets hot again
Keep adjusting the heat so that it does not get too hot.
Make sure the chicken is cooked thoroughly

Dipping Sauce:

1/2 cup Ketchup
1 1/2 TBSP Hoisin Sauce, Gluten Free (I use Dynasty, it is not certified Gluten Free. As always you will have to use your own judgement)

Not going to lie, not all of them came out as strips. There are chunks too, but they worked just as well!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Based on a 4 person serving.
I really do love these one bowl wonders.  They save me so much time during the day when I want to eat. Instead of wandering around my kitchen aimlessly and opening and closing the fridge a dozen times, I can go to the freezer and pull out chicken to whip up a quick meal.  However coming up with the recipe, any recipe is a messy ordeal for me.  I don't know why but when I'm developing a new recipe, my kitchen looks like a food battle front.  No matter how organized I try and stay, entropy happens. The only consistency is my notebook.  As I try and develop broths or other recipes, I keep a consistent notebook.  I didn't in the beginning.  I always thought huh, I'll remember.  Oh no, I wouldn't remember and would have to go over the process again.  Such a waste of time and resources.  Now, no matter how bad the kitchen gets, there is always a cleared space where the notebook resides. Also, when taking pictures, take them before you start eating.  I can't tell you how many times that I get to a final recipe and think this is so damn good and before I know it, it's all gone.  Take pictures after the first bite.  Really.
You can if you like make this with Tofu and Vegetable broth, it is just as good that way. Though I guess at that point it would be called Tofu Tortilla Soup.  
Whichever way you make it, enjoy.
Serves: 1

1 1/2 cups water
1/2 cup Cooked Chicken, cubed
2 Bouillon cubes
1/4 tsp Cumin
1/4 tsp Coriander
1/4 tsp (light) Paprika
1/4 tsp (light) Garlic Salt
1/4 cup Cherry Tomatoes chopped
1/4 cup Corn (frozen or canned)
1/4 cup Peas (frozen or canned)
1/4 cup Black Beans (rinsed)
1/4 of an Avocado, chopped
Green or Red Onion 
Juice of 1/2 a Lime
Tortilla strips gluten free

Mix spices and Bouillon together (I crush up my cubes).  I use the word "light" to mean do not use an entire 1/4 tsp as it can be very strong.  If you think it needs more later, then add it at the end.
Add to water and heat in the microwave on high 3 minutes
Remove carefully
Add corn, peas and heat on high 1 minute
Add chicken and heat on high 1 minute
Add tomatoes, avocado, onion and cilantro
Add some tortilla strips to top
Add any cheese (cheddar, mozzarella etc)
Eat and enjoy

This was one of those moments I should have paused and thought, what am I missing. I was just so darn hungry that I forget to put on the tortilla strips and cheese before the pictures. It wasn't until afterwards editing the photos that I realized my mistake!
Nutritional information obtained using CalorieCount.com. If you would like to lower the calories, remove the black beans or the avocado. The 1/4 cup of Black Beans is 165 calories and the 1/4 avocado is approx. 104 calories

Alright, I know, everyone makes chicken salad.  So why is mine different, why are you reading this, why oh why.  Well, it is gluten free and made with mayo, but a very special mayo that I found just recently at Costco.  I blogged about it and now I'm posting what I made that day.  I'm once again trying to lose some pounds, yea right.  So, after today I'm again cutting down on the rice and rice products, potatoes and potato products and such.  So no "breads" or "cakes" or "pies" for a while.  Well, after today that is since yesterday I made those yummy Mini mochi cherry pies.  Oh my.
I like chicken salad because it's a kitchen sink kind of meal.  You can add anything as long as you have mayo to bring it all together.  I like adding apples, grapes, onions (red, green, yellow, doesn't matter), celery, olives, radishes, avo slices, cherries etc.  See what I mean.  You just have to pair the right ingredients to make the savory and sweet. Without mayo though it is just chicken with stuff thrown at it. When I found the Just Mayo, it was like reaching nirvana!!  I was so happy that I might have made nummy sounds in the aisle.  

Today I added Apple, celery and green onion and walnuts.  Next time will be the Made in Nature Black Mission dried figs (I got a giant bag of them at Costco and keep them in the refrigerator), green onion and celery.  Or maybe the time after that it will be olives, red onion and pear.  See what I mean, you could even through in some Fritos Corn Chips (they are Gluten free after all!)

I had half of one of those pre-cooked chickens left over and I tore all the meat off.  I then took about some baggies and placed about 1 cup in each, dated them and froze for next time.  I reserved 1 cup for today.

Edit:  Make this with your left over Turkey too!

Chop, mix, and plate.

I also like to squirt some fresh lemon on mine right before I devour it.

Serves : 2


  • 1 cup cooked Chicken or Turkey, cut up into bite size pieces 
  • 1 Stalk Celery
  • 1/2 an Apple
  • 1 stalk green onion
  • 1/4 cup chopped Walnuts
  • 1 TBSP Just Mayo made by Hampton Creek or regular Mayo
  • Lettuce leafs
  • Salt and pepper to taste]
  • Lemon pepper to taste

Dice up the chicken or turkey and place into a bowl
Add the Mayo
Dice the apples, green onion and walnuts
Gently mix
Rip up the lettuce into strips that would hold 2 TBSP of the salad
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Based on 1/2 cup chicken per person.