Keto chicken nuggets
Extra juicy and flavorful, this keto chicken nuggets recipe is a healthy dairy-free and gluten-free option for the popular finger-food that kids and adults love. Serve it with ranch dip, ketchup, or your favorite BBQ sauce!
Servings: 4 servings
Calories: 388kcal
Equipment
- Non-stick skillet
Ingredients
- 1.5 lb. 700g chicken tenderloins cut into nugget-sized pieces
- 2 teaspoon baking soda
- 1 large egg slightly beaten
- ⅓ cup 25g unflavored protein powder
- ⅓ cup 35g almond flour
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoon salt + for seasoning the chicken
- Black pepper to taste
- Mild olive oil or avocado oil for frying
Serving ideas
- Unsweetened ketchup
- Ranch dip
- Blue cheese dip
Instructions
- In a bowl, combine the chicken and baking soda. Let it marinate for 20 mins. Then, place in a sieve and rinse well with cold water. Shake off excess water and return to the bowl. Season with salt.
- In another bowl, combine the protein powder, almond flour, garlic powder, paprika, salt, and pepper.
- Add the beaten egg to the chicken and mix until all chicken is coated. Then, bread each piece of the chicken in the dry mixture.
- Heat 2 tablespoon of olive oil in a non-stick frying pan over a medium high heat. Fry the breaded nuggets for 4-5 minutes on each side until golden brown and cooked through. Add olive oil when needed and work in batches to not overcrowd the skillet. Then, remove onto a paper towel to crisp up and serve.
Notes
NET CARB: 2g
Store completely cooled chicken nuggets in an air-tight container in the fridge for up to 3 days.
Place cooked and cooled chicken nuggets on a baking tray and freeze until solid. Then, place them in a zip lock bag, remove as much air as possible, and keep freezing for up to 2 months.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 3g | Protein: 49g | Fat: 20g | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Calcium: 29mg | Iron: 1mg