4 boneless, skinless chicken breasts or 6 boneless chicken thighs or chicken tenders (about 800g)
2 cups of water
1 tablespoon each fresh rosemary and thyme sprigs/pieces
1 tablespoon plus 1 teaspoon of salt
2 tablespoons Worcestershire sauce
1 cup all-purpose gf flour of choice
1 cup GF bread crumbs
2 teaspoons onion powder
¾ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon baking soda
3 large egg whites
4 cups vegetable oil
- Cut each of the chicken breasts diagonally into thirds, then cut each third diagonally into 10mm (½-inch) thick pieces.
- Whisk water, tablespoon salt, herbs and the Worcestershire in large bowl until salt dissolves. Add chicken pieces and refrigerate, covered for 30-40 minutes. Do not brine for more than 40 minutes.
- Remove chicken from brine, discard it. Pat chicken very dry with paper towels and place on a dry plate.
- Combine flour, bread crumbs, onion powder, remaining salt, pepper, garlic powder and baking soda in shallow dish. Whisk egg whites in a second shallow dish until foamy.
- Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to get it to stick well. Transfer to plate and repeat with remaining chicken and let sit 10 minutes. Don’t discard flour-crumb mixture yet.
- Preheat your oven to 100C with the rack in the middle. Heat the oil in large Dutch oven or heavy based pot over medium-high heat to 175-180C.
- Return chicken to the flour dish and turn pieces to coat again. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on wire rack set inside rimmed baking sheet and place in oven. Repeat with remaining chicken. Serve with dipping sauces and salad and mayo made from the egg yolks.
- The cooled, cooked nuggets can be frozen and stored for upto 1 month. Reheat in the oven. Place nuggets on rimmed baking sheet and bake, flipping once, until heated through, about 15 minutes at 175C.