Crispy Low Carb Fried Chicken Nuggets
Delight your taste buds with these Crispy Low Carb Fried Chicken Nuggets, a keto-friendly twist on a beloved classic! This easy-to-make recipe swaps traditional breadcrumbs for a flavorful almond flour and Parmesan cheese coating, infused with smoked paprika, garlic, and onion powder for a tantalizing bite. The result? Tender chicken nuggets with a golden, crunchy exterior that are entirely gluten-free and perfect for low-carb or keto diets. Quick to prepare in just 30 minutes, these nuggets are fried to perfection using avocado or coconut oil, ensuring a crisp finish without compromising on healthy fats. Pair them with sugar-free ketchup, spicy mayo, or creamy ranch for the ultimate guilt-free snack or appetizer that the entire family will love!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.75 cup Almond flour
- 0.5 cup Parmesan cheese, finely grated
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cooking oil (avocado oil or coconut oil)
Instructions
Cut the chicken breast into bite-sized nuggets, about 1 inch in size. Pat them dry with paper towels to remove excess moisture.
In a shallow dish, mix together the almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In a separate shallow dish, whisk the eggs until fully beaten.
Dip each chicken nugget into the egg mixture, ensuring it is fully coated, then transfer it to the almond flour mixture. Press the almond flour mixture onto the chicken to form an even coating on all sides.
Set the coated nuggets on a plate or tray, and let them rest for 5 minutes to allow the coating to adhere.
In a large skillet, heat the cooking oil over medium heat until it reaches 350°F (175°C). You can test if it’s ready by dropping a small pinch of almond flour into the oil; it should sizzle immediately.
Working in batches to avoid overcrowding the skillet, carefully place a few chicken nuggets in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked chicken nuggets to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining chicken nuggets, ensuring the oil stays at the right temperature by adjusting the heat as needed.
Serve the crispy low carb chicken nuggets with your favorite dipping sauce, such as sugar-free ketchup, ranch dressing, or a spicy mayo.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5805 mg | 252% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 3.2 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1603 mg | 123% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
