For the chicken
50g gluten free bread - two to three slice of gluten free bread
50g ground cornflakes
1 tbsp sesame seeds
2 free-range eggs
4 chicken breasts, cut into nuggets
2 tbsp maple syrup plus extra to drizzle
1½ tsp salt
freshly ground black pepper, to taste
1 tbsp lactose free butter
Chopped parsley to garnish
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.
Cut the chicken into cubes, then mix with 1 tbsp of maple syrup and leave to marinade for at least one hour.
Add the slices of gluten free bread to the cornflakes and blitz in a food processor. Stir in the seasoning. Beat the eggs in a separate bowl.
Season the marinated chicken pieces all over with the salt and pepper.
Dip each chicken piece first in the egg, then roll in the gluten free bread and cornflake mixture until completely covered. Arrange the nuggets on the prepared baking tray.
Melt the lactose free butter in a small saucepan over a low heat with the remaining maple syrup.
Drizzle the melted lactose free butter and syrup over the nuggets. Sprinkle over the sesame seeds.
Bake in the oven for 18-20 minutes, turning halfway through cooking, until cooked through and golden-brown. Serve with fries and salad.
Recipe adapted from: Good Food