The contents of chicken nuggets are never far from controversy, but their crunchy outsides are no strangers to criticism, as well. Today, processors are reworking their batter and breading formulas to become healthier: gluten-free, natural, flavorful and more resistant to freezing temperatures.
Batters and breadings provide flavor, texture and crunch to any number of chicken entrees, nuggets, shrimp, fish sticks and filets. Increasingly, consumers are requesting that they also be gluten-free. Some poultry processors are using puffed cereal options, for example, that mimic the standard wheat-based crumbs, and others are in development.