Homemade Nuggets

 

Chicken nuggets are a staple in most kids' diets. If you've got a food allergic kid, though, it can be tough to find any that are both safe and tasty. I gave up on that whole idea and figured out how to just do it myself. Now, even my non-allergic kids prefer my nuggets to Chick-Fil-A's. I've found that the key to good nuggets is buttermilk.

You can use boneless skinless chicken breasts, thighs or tenders. Cut them into about 1 inch chunks (I use scissors for that, makes it much more precise). Then place them in buttermilk to soak for at least 30 minutes (in the fridge). If you're cooking a pound of chicken and using a pretty good size bowl, you shouldn't need more than a cup or so of buttermilk. You can use soy milk to go dairy free, or even mix up a vinegar/salt brine to soak them in (just like your Holiday bird). You'll get the same effect just a little different flavor. While they're soaking, mix up your flour and seasoning.

For a pound of chicken, put about a cup of flour into a ziploc bag or bowl. Use self-rising flour (always natural and unbleached) for the 'extra crispy' crust, and all-purpose for the 'original' crust. You can go gluten-free and use rice flour, too (add a tsp of baking powder to the mix for more of an 'extra crispy' like crust). Add about a teaspoon of seasoning (recipe below), close the bag and shake well, or if you're using a bowl, whisk well to evenly distribute seasoning.

Start heating your oil to about 375 degrees F. You don't have to have a fryer to do this, and since I hate to reuse the oil when I fry meat, I usually fry these in my iron skillet anyway. You want to put enough oil to fill the pan about a half an inch or so deep. You can test the temp with a fry thermometer or wet your fingers and sprinkle some water in the pan. When it bubbles and sizzles you're ready.

Once your nuggets have soaked a little while, take them out of the buttermilk and put them dripping wet into the bag or bowl with the flour mixture. Shake them up or toss them well to get an even coating.

Once your oil is hot, drop the nuggets in one at a time, if you're frying in a skillet. You don't want to over crowd them. They'll make the temp drop in your oil a little, and if you put too many in at once, they'll stick together and end up greasy.

Let them cook for about 2-5 minutes on each side. Until you get used to frying, you'll need a meat thermometer to make sure they're done (about 165 degrees F). It is especially hard to tell when you go gluten free because the rice flour doesn't brown like wheat flour. Try this a few times, though, and you won't need the thermometer anymore.

Let them cool completely, but don't let them sit too long (they'll get soggy). Place them in a freezer bag and place in your freezer. When you're ready for a quick nugget meal, pull what you need out of the freezer and cook them in your oven. 400 degrees F for about 10-15 minutes or until heated through.

Seasoning

We like it spicy, and the more 'red' you put in the flour (especially if you're going gluten free), the more yummy your final product will look. You can add a little extra paprika and leave out the cayenne if you're worried about it being too spicy.

2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper

Combine all the spices in a ziploc bag or tupperware container. Mix well. Store for up to 3 months or so.

Ok. Enough About Me, Let's Talk About Food

I started this blog to give me a place to share our autism story and provide a way for me to share our corn-free and/or egg-free recipes. I think it's gotten a little heavy on the 'story' and a little light on the recipes. It's not that I'm not cooking. I just haven't really had much time or energy for experimentation with new recipes. However, I've been working on a few things lately. Especially given my new found conviction for 'clean eating'. That's hard enough for a grown up who wants to change their lifestyle. It's a whole other challenge when you're talking about changing your children's eating habits, too. Not that their diet is crazy unhealthy right now. Just not what I would like it to be.

I decided to start things out with small measurable goals. That's the way you get where you want with a fitness program. I figure that's a good idea for new nutrition goals, too.

My first goal this year will be to find a vegetable I can get them to eat raw. Raw fruit, no problem. There's not much they'll turn down. Well, except for Jackson. He won't eat anything with seeds. Texture issues. Raw veggies, no way. Not even covered in ranch dressing. That's their dad's fault. He won't eat anything like that. No ranch or sour cream. I can get them to eat most steamed veggies when I make it a requirement for getting a treat after their meal. Hey, you gotta do what you gotta do. However, I want them to enjoy the benefits of raw veggies, too. We started with cucumber salad, one of my favorite summer veggie treats. I cut the onions really big so they could pick them out. Can't expect a kid to eat straight raw onions, right?

Cucumber Salad

1 Cucumber
1 Tomato
1/2 Onion
1 tsp fresh chopped Cilantro
1-2 tsp Olive Oil
Sea Salt or Kosher Salt to taste
Pepper to taste

Peel and slice cucumbers. Slice or cube tomatoes. Chop onion and cilantro. Combine veggies and cilantro in a bowl. Drizzle EVOO over the top. Salt and pepper to taste. Makes enough for about 4 good servings.

Well, I guess I should have said, you can't expect a kid to eat straight raw cucumbers or tomatoes either. I swear I could eat most of it all by myself, but they didn't like it. Oh, well. On to the next experiment. I've crumbled feta cheese over the top before. My sister-in-law uses my recipe but adds carrots. I think I'll keep trying this with other raw veggies until I find a combo they all like. Farmer's market here I come!

Restaurants and Food Allergies

Most parents agree that fast food is not healthy for their children, allergies or not, but when you have errands to run or you are on a road trip, it is almost unavoidable. For kids with allergies it is more than unhealthy, it is dangerous. We have given up fast food almost completely, and for the most part, I don't miss it. Eating out as a family or for special occasions, however, is a whole other story.

You've got to assume that whatever they're serving could contain your allergen even if it doesn't seem like it would logically contain it. For example, my son is allergic to corn. Corn syrup is often added to things like sausage, bread, even chicken soup. So, I have made it a habit to ask before we go.

I've called more than a few restaurants with my list of questions. I ask things like, do you make your food on site or is it prepackaged? What is in your bread? What do you use in your breading? What oil do you fry in? Do you share fryers? And, the list goes on depending on the type of restaurant I'm talking to.

I’ve found that for the most part, they are more than happy to answer my questions, and if they can't answer me, find someone who can. I have even had a store manager tear off a label from a box in their kitchen and bring it to me so I could check it myself. Don’t ever be afraid to ask. Also, a lot of larger chains post allergen information on their websites. So, it is a good idea to check the website before you call so you're asking the right questions.

Through my effort, we've found a few local restaurants that are both tasty and safe for our whole family, and we love supporting local businesses that have been helpful and accommodating to our special needs.

The Beginning

Hearing my one year old son’s weak cry was all it took to bring me to my wit’s end. I was afraid to feed him and afraid not to feed him. Whatever I gave him seemed to come up or run through wreaking havoc as it passed.

He had developed eczema so severe his skin was cracking and bleeding and a rash that began on his stomach was now creeping up his face.

I had tried goat milk, regular formula, soy milk and juice. Initially thinking it had to be a virus, I had even given him Pediasure® and other vitamin and protein enhanced drinks hoping that would help him recover.

Every night he grew weaker, every night his cry became more silent. He was beginning to look thin and frail, a stark contrast to the chubby baby he had always been.

Our pediatrician and my pediatrician husband were reluctant to jump to conclusions and confused at the reaction he seemed to have to everything. Words like malabsorption, colitis and Crohn’s disease danced around in my head.

I prayed desperately for help, an idea, a miracle. I received hope and determination and made a decision one night that I would learn what I needed to learn to make my son healthy again. I determined I would take him to the best doctor possible and in the mean time eliminate any problems from his diet.

I searched the library and internet looking for information on food allergies and learned as much as I possibly could. I decided milk was a likely culprit and soy was probably right up there with it, but I also decided to eliminate other common allergens as well.

I scoured the formula aisle, certain there had to be something to feed a food allergic baby. I found Alimentum® formula and almost squealed in the aisle. I removed all solid food from his diet and went back to organic baby food and even started processing some vegetables myself. Everything I gave him was certified organic and free of common allergens or made from scratch myself to ensure no undeclared allergens were entering his body.

There was a period of transition, but he was almost instantly better.

After speaking with a pediatric gastroenterologist and being reassured I was taking the proper action, I began a food challenge system. I began keeping a detailed food diary and reintroduced a different food/allergen every week making sure to document any reactions to that food/allergen. If he did react, I gave him a buffer of a few days before trying another substance. I continued this process until I felt that I had narrowed down the problem foods and made steps to eradicate these foods from his diet and even from my home.

I went through the entire pantry and refrigerator throwing away anything containing the known allergens. This was a very cleansing and therapeutic exercise. I felt confident in my treatment of his illness, and was overjoyed to see him acting like the sweet, silly little toddler he was before the onset of his allergies.

By the time my son was two years old, he was chubby and active beyond expectations, and we were able to declare some of the initial allergens safe again.

Seeing the light at the end of the tunnel for us, I began to wonder about other families going through this painful discovery process. I decided to keep up with everything I had done to share with other parents struggling with the same issues. Thus the idea for this blog was born.