Crispy Low Carb Fried Chicken Nuggets Recipes

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KETO CHICKEN NUGGETS



Keto Chicken Nuggets image

Keto Chicken Nuggets are a firm family favourite. I prefer them baked in the oven rather than deep fried. They are breaded with a low carb almond, flax and parmesan crumb and turn out extra crispy. With this recipe there won't be any leftovers - ever!

Provided by Katrin Nürnberger

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 10

4 skinless chicken breast (600g)
½ cup almond flour (50g)
½ cup ground flaxseed (55g)
1 cup shredded parmesan freshly grated is best (90g)
2 eggs (large)
tsp garlic powder
½ tsp salt or to taste
¼ tsp cracked black pepper
Optional 2 tsp Italian seasoning
2 tbsp extra virgin olive oil

Steps:

  • Preheat the oven to 425F / 220C / 200C fan.
  • Cut the chicken into 3 cm cubes and line two baking trays with parchment..
  • Whisk the eggs with a fork and place in one shallow bowl.
  • In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.
  • Dip each chicken piece in egg, shake off the excess, then dip into the 'breadcrumb' mix. Do this in small batches of 3 - 4 nuggets at a time to prevent clumping. Wash your hands in-between if they get covered in batter.
  • Place the nuggets on a baking tray and repeat until all the chicken is used up. Depending on the size of your trays, you'll need 1 or 2 trays. Drizzle with olive oil or generously spray. Bake for about 25 minutes until crisp and the chicken is cooked though, turning after 20 minutes.

Nutrition Facts : Calories 496 kcal, Carbohydrate 7.8 g, Protein 48.7 g, Fat 30.1 g, Fiber 5.3 g, Sugar 1 g, ServingSize 1 serving

CRISPY LOW CARB FRIED CHICKEN NUGGETS



Crispy Low Carb Fried Chicken Nuggets image

*Another great one from sugarfreesheila.com* Approximately 4 total carbs for entire recipe Induction-friendly!

Provided by MissJoy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs chicken cutlets, cut into chunks
1 cup Egg Beaters egg substitute
1/2 cup parmesan cheese, tossed into
1 ziploc bag

Steps:

  • Dip cutlets in Eggbeaters in medium-sized mixing bowl, then transfer to Parmesan cheese in Ziplock bag.
  • Really mix that cheese thoroughly, in every nook &cranny. **Remember: the more Parmesan you get onthe chicken, the crispier your nuggets are going to be!
  • Fill pan halfway with oil, & keep heat at medium-High.
  • Dip cutlets slowly into pan (I use a deep sauteer as a makeshift!) & carefully flip once undersides are a light golden brown.
  • Chicken is done once golden brown & stark-white on the inside and looks almost "string-cheesy" when cut open.
  • Enjoy. It looks & tastes just like restaurant-fried chicken!

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