Chicken Nuggets
3/4 cup rice milk
1 egg replacer
1 1/2 lbs. chicken breasts, cut into bite-sized pieces
1 1/4 cups flour
2 tbsp. powdered sugar
2 tsp. salt
1 tsp. pepper
oil for frying
Combine the rice milk and egg replacers in a medium bowl.  Add the chicken bites and stir to coat.  Cover and marinate in the fridge for 2 to 8 hours.  Using a gallon ziploc bag, combine flour, powdered sugar, salt, and pepper.  Seal and shake to combine.  Heat a couple of inches of oil in a deep fry pan over medium heat until 375 degrees.  Using tongs, transfer half the marinated chicken from the milk mixture into the bag with the flour.  Seal and shake to coat the chicken pieces.  Fry 6-10 nuggets at a time until cooked through, about 2-3 minutes.  Transfer to a plate lined with paper towels to drain.  Repeat with remaining nuggets.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut