Low-Carb Chicken Nuggets
As our youngest family member said, these tasty chicken nuggets make it the "Best Night Ever"!
Servings: 4 servings
Calories: 456kcal
Equipment
Ingredients
Coating
- ½ cup Almond Flour
- ½ cup Parmesan Cheese
- 2 tbsp Garlic Powder
- 2 tbsp Black Pepper
- 1 tbsp Salt
- 1 tsp Paprika
Chicken
- 1½ lbs Chicken Breast
- 1 Egg
- 1 tbsp Half and Half
Instructions
Coating Mixture
- In a 1-gallon size plastic bag, mix the coating ingredients and set aside. We have found that Ziploc storage bags work best.
Chicken
- Remove any bones and cut the chicken breasts into nugget-size pieces.
Coating the Nuggets
- In a bowl, whisk the egg and the half & half until combined.
- Combine the chicken with the egg mixture.
- After the chicken is coated with the egg mixture, strain the chicken to remove the excess egg. This is crucial to ensure your flour doesn't clump and coats the chicken evenly.
- Add the chicken pieces to your 1-gallon bag containing your coating mixure.
- Do NOT remove the air from the bag.
- Shake!!
Cooking Option #1 - Air Fryer
- Set your air-fryer to 375℉ and cook for 8 minutes.
- Shake your nuggets in the fryer basket and cook for another 3 minutes at 400℉.
Cooking Option #2 - Oven
- Preheat oven to 400℉.
- Cook chicken for approximately 8 minutes or until golden color and juice from the chicken is clear.
Notes
Culinarian Tips, Tricks, and Suggestions:
Serve with your favorite sauce, and enjoy!
A favorite sauce of our family for these chicken nuggets is to mix butter and your favorite hot sauce to make a dipping sauce with blue cheese dressing on the side.
Nutrition
Calories: 456kcal | Carbohydrates: 10g | Protein: 51g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 4166mg | Potassium: 775mg | Fiber: 4g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 2mg
My kiddos love these!