Are you kidding me?

I fell asleep early last night watching TV and left two pounds of Gluten-free Casein-free chicken nuggets out on the counter. I didn't find them until 4:00 AM, when I finally woke up to wash my face and brush my teeth, about seven hours after I cooked them. No chance of saving them after that much time left at room temperature. So my question is, why can't I ever forgive myself for wasting time/food? This has happened before, and I'm absolutely certain it will happen again, considering my borderline narcoleptic condition. I was so frustrated with myself for wasting that food and time that I couldn't sleep, so here I sit, blogging at 4:30 AM. Simultaneously thawing another two pounds of chicken as we speak.

I wanted these chicken nuggets to serve some purpose before they make their way to the garbage, so I thought I'd post the recipe for anyone who might be looking for GFCF recipes. These are pretty decent. Bobby and I even like them.

Chicken Nuggets

1 lb chicken breast, cut into chunks

1 egg

3 1/2 Tbsp oil

1 tsp salt and sugar

1/2 tsp poultry seasoning

1/4 tsp black pepper and garlic powder

1/4 cup water

1/2 cup rice flour

1/2 cup corn or rice starch

1/2 tsp baking soda

Wash cut chicken in cold water. Mix together egg, oil, salt, sugar, poultry seasoning, pepper, and garlic powder in a large plastic freezer bag. Place chicken into bag and shake, coating each piece.

Place bag into freezer for about 30 minutes. Remove from freezer and pour the water into bag; shake again.

Ina bowl, mix the flour, cornstarch, and baking soda. Pour into the bag with the chicken. Shake again to coat.

In a hot frying pan with 1 inch of oil, place a few nuggets at a time and fry until golden brown on both sides, about 3 minutes per side. Remove to a plate lined with paper towels to drain. Repeat with remaining nuggets. Serve with dipping sauce.

To store, let nuggets cool to room temperature. Can be frozen up to 3 weeks. To heat frozen nuggets, place in oven at 350 for 10 minutes.