Having a little person with egg and dairy allergies makes the use of eggs to coat them really difficult. I went on a mission to find out how to make them for her (and us) without the addition of eggs so that we could have a happier and healthier alternative to chicken nuggets.
The fact that these are made at home means that the coating can be controlled and made gluten and wheat free too, depending on the flour or bread used for the breadcrumbs. So I reckon you could make these pretty much allergy free!
I use this method to make home made fish fingers too.
Ingredients
400g pack chicken breast strips or breasts cut into even sized strips or chunks
3 tablespoons plain flour (or corn flour if GF)
2 tablespoons oil
4 tablespoons non-dairy milk (I use soya)
Two ends of a loaf of bread (use any bread you like, gluten free if needed)
Method
Preheat the oven to 180°C
1. Place the bread in a food processor and whizz until the bread is fine breadcrumbs.
2. Put the oil and milk in a small batter bowl and whisk until well mixed and frothy with a stainless steel whisk.
3. Put the flour on one plate and bread crumbs on another.
4. Coat each chicken strip well by rolling it in the flour, then transfer to the oil and milk emulsion and coat well in that too.
5. Place the strips on the breadcrumb plate and coat in the breadcrumbs by turning and patting them on.
6. Place the chicken on a flat stone such as a medium bar pan (you'll need two of these) or a rectangle stone, and cook in the oven for 25-30 mins until golden brown. You could fry these, but I find as they already contain oil in the coating they bake really well.
7. I serve these with chips or mash, peas, and plenty of sauces for dipping. My family particularly like sweet chilli sauce.
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