Recipe By Chef Amy Kunkle, owner Food for all Market

Chicken nuggets are a kid favorite. No need to feel left out with this wheat and gluten-free version. In fact, these are more wholesome and tasty than their fast food counterpart!

Ingredients

• 1½ cup organic millet flour
• 1 pound local free-range chicken breast
• Safflower oil
• 2 teaspoons sea salt
• ½ teaspoon black pepper
• 2 teaspoons garlic powder

Directions

1. Mix millet flour with sea salt, black pepper and garlic powder.

2. Cut chicken breast into large chunks. Dredge the chicken chunks into the millet flour mixture.

3. You can bake or sauté this dish. If you want to bake it, lay coated pieces on a baking sheet and drizzle with oil, bake at 425° until crispy.

4. If you want to sauté the nuggets. Heat oil in a fry pan and add coated chicken to hot pan. Sauté on each side until crispy brown.

5. Take out and place on a paper towel to drain excess oil. Either way, these are crisp and delicious.