KETO CHICKEN NUGGETS

CRISPY

INGREDIENTS

EGG WASH – 1 large Egg – 2 tbsp Heavy Cream  NUGGETS – 1 lb Chicken Breast – 1 cup Almond Flour – ¼ cup Grated Parmesan  – ½ tsp Salt – ¼ tsp Garlic Powder – ¼ tsp Onion Powder – ¼ tsp Dried oregano – ½ tsp Ground Paprika – ½ tsp Pepper TO FRY THE NUGGETS – 1-2 tbsp Coconut Oil

Cut Chicken

Cut the breast into 1-inch (2.5 cm) thick strips and then cut 2-inch (5cm) chunks from each strip.

1

Tenderize Chicken

Place the chicken chunks in a mixing bowl and cover them with water, vinegar, and salt.

2

Refridgerate Meat

Refrigerate the chicken for at least 20 minutes or up to 1 hour until the meat is whiter in color.

3

Dry Chicken

When ready to make the keto nuggets, drain the chicken chunks and roughly pat dry with absorbent paper.

4

Prepare Egg Mixture

In a small shallow bowl, beat the egg and heavy cream. Set the nugget mixture aside.

5

Prepare Keto Crumbs

In another bowl, whisk the Keto Chicken Nuggets dry ingredients together: almond flour, grated Parmesan, along all your spices.

6

Dip Chicken In Eggs

Dip the drained chicken nuggets one at a time into the beaten egg mixture using a tong.

7

Dip Chicken in Crumbs

Press down the chicken nuggets on both sides into the almond flour mixture to adhere.

8

Set Nuggets Aside

Set aside each coated keto chicken nugget on a baking tray, covered with parchment paper.

9

Bake Keto Nuggets

Bake on the baking tray for 10 minutes then flip each nugget on the other side and bake for 5-10 more minutes or until golden and crispy.

10

NET CARBS FAT PROTEIN

3.1 grams

20.9 grams

27.4 grams

SERVINGS

TIME

Serving: 6 Nuggets Makes: 30 Nuggets

Prep: 30 Minutes Cook: 15 Minutes

KETO CHICKEN NUGGETS

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