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If there’s one thing I am always being asked for advice on, it’s how I overcome the issues with finger foods for little ones. It’s all very well cooking hearty family meals, but when the weather starts to improve, you don’t want a heavy plate of food. Light bites, and nutritional healthy food is what it’s all about.

It’s a difficult one for us, as we have to avoid egg, dairy, wheat, gluten, tomato, nuts and so on as standard. This can restrict what you can make, or can it?

I love being able to create a recipe that everyone thinks is impossible. To get it to work, I usually have to go through a lot of trial and error, and testing on the family.

This one took some doing to avoid the egg and still have it tasting good, but it works so well!allergy safe chicken nuggets

It’s quick, simple, healthy, and great to take on picnics too!

You will need:

  • 14oz (400g) raw chicken/ turkey cut into strips/fillets
  • 2 tbsp milk alternative (such as Oatly, Koko, Soya etc)
  • 2 tbsp olive oil + extra for the frying pan
  • 2-3 slices of gluten free bread – blended into crumbs (such as DS)
  • 2 tbsp gluten free plain flour (such as Doves)
  • 1 tbsp paprika
  • Pinch of salt and pepper
  • 3 medium sized bowls


Add a little olive oil to a frying pan, and place over a medium to high heat.

Place the bowls in a line, and add the flour and paprika to one and mix well, add the olive oil and milk to another and mix well, and the bread crumbs to the third.

Take a piece of chicken, dip in the flour and coat well, dusting off any excess. Then quickly dip into the olive oil and milk mix, before coating in the breadcrumbs.

Repeat until you have done this with all the pieces of chicken.

Add the chicken to the frying pan and cook for 3-4 minutes before turning over and repeating. Both sides should end up a lovely golden brown colour.

Remove from the frying pan and leave to rest on a tea towel to absorb any oil before serving.


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