1/2 cup Gluten Free Bisquick
1/3 cup crushed rice chex
1/2 cup Parmesan cheese grated (or toasted GF Bread crumbs)
1 tsp paprika
1/2 tsp garlic salt (or salt)
1/2 tsp red pepper (optional)
1/2 tsp chili powder (optional)
1 tsp sriracha (optional)
3 chicken breasts cut into ½ inch cubes (or other fun shapes)
2 eggs lightly beaten (or egg substitute)
Directions: Preheat oven to 450
Line cookie sheet with foil; spray with cooking spray.
Stir Bisquick mix, Rice Chex, parm cheese, paprika and salt in shallow dish. If desired for an extra kick add in the red pepper and chili powder.
Beat the eggs in a separate dish (add sriracha if desired)
Dip chicken nuggets into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture.
Place chicken on cookie sheet. Drizzle butter over chicken.
Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.
There are so many fun things that can be done with this dish; also it is very easy to switch around. A suggestion would be to make it to your child personal tastes. For example if you don't like the crunch from the Rice Chex, then feel free to do 3/4 cup GF Bisquick instead.