Chicken Nuggets

Coating consists of equal parts of the listed ingredients.

Ingredients

Barbara's rice crisps
Hol Grain unsalted rice crackers
Organic potato flakes e.g. Bob's Red Mill or Barbara's flakes
Tapioca starch for flouring
Beaten eggs with some rice milk or other milk sub or water
Paprika, salt & pepper, a pinch of nutmeg

Directions

Grind the coating in a blender (like the Braun deep immersion part for grinding, or a handy chopper like the Black 'n Decker), measuring the doses after grinding to get the right volume.
For added crispiness, add some GF corn flakes to this mix, just crush them a bit in a bag (if not allergic to corn).
Put some tapioca starch on a double sheet of paper towel, the beaten eggs with a little salt and pinch of nutmeg in a deep plate or bowl (how many depends on how much meat you will prepare), and the coating mix on another double paper towel.
Dip pieces in tapioca to flour slightly, this holds the coating better.
Then dip in the eggs, and then in the "bread crumbs" and press with your hands to make the coating adhere well.
May be deep fried, pan fried, or baked in the oven (by spraying top and bottom with oil), turning them halfway through cooking; keep an eye on it.
For seasoning, salt each piece before dipping into tapioca, add some paprika and pepper, either to the eggs or to the "bread crumbs".

I buy either turkey or chicken breasts. Then I cut them into 'steaks' or strips, depending on the size. You can cut them however you please, even small finger size, so they’ll look alike the ones you buy.

I also add the calcium powder to the "bread crumbs", so he gets that too, but if you don't use it, of course, you omit it.

You can do beef this way too, and pork, but make it thin and don't cook too long, just enough to get it done, or it'll be hard to chew.