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 the breast into 1-inch (2.5 cm) thick strips and then cut 2-inch (5cm) chunks from each strip.
Place the chicken chunks in a mixing bowl and cover them with water, vinegar, and salt.
Refrigerate the chicken for at least 20 minutes or up to 1 hour until the meat is whiter in color.
When ready to make the keto nuggets, drain the chicken chunks and roughly pat dry with absorbent paper.
Prepare Egg Mixture
In a small shallow bowl, beat the egg and heavy cream. Set the nugget mixture aside.
Prepare Keto Crumbs
In another bowl, whisk the Keto Chicken Nuggets dry ingredients together: almond flour, grated Parmesan, along all your spices.
Dip Chicken In Eggs
Dip the drained chicken nuggets one at a time into the beaten egg mixture using a tong.
Dip Chicken in Crumbs
Press down the chicken nuggets on both sides into the almond flour mixture to adhere.
Set Nuggets Aside
Set aside each coated keto chicken nugget on a baking tray, covered with parchment paper.
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.
NET CARBS FAT PROTEIN
Serving: 6 Nuggets Makes: 30 Nuggets
Prep: 30 Minutes Cook: 15 Minutes