Keto Chicken Nuggets

Ingredients

• 2 large chicken breasts, cut into bite-sized pieces
• 1 cup almond flour
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil or avocado oil (for frying)

Instructions

1. Prepare the Coating
   In a bowl, mix the almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. This will be your breading mixture.
2. Coat the Chicken
   Dip each chicken piece into the beaten eggs, then coat thoroughly in the almond flour mixture. Press the breading onto the chicken to ensure it sticks well.
3. Heat the Oil
   In a large skillet, heat the olive oil over medium heat. Ensure the oil is hot before adding the chicken to prevent sticking.
4. Cook the Nuggets
   Place the chicken pieces in the skillet, making sure not to overcrowd. Cook for 3-4 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F/75°C).
5. Drain and Serve
   Remove the nuggets and place them on a paper towel-lined plate to drain excess oil.
6. Optional Dipping Sauce
   Serve with a keto-friendly dipping sauce like sugar-free ketchup, ranch dressing, or a spicy mayo blend (mayonnaise with a dash of hot sauce).

Tips for Perfect Nuggets

• For a crispier coating, bake at 400°F (200°C) for 18-20 minutes, flipping halfway through.
• Use pork rind crumbs instead of almond flour for an extra crunch.

Nutritional Information (per serving)

• Calories: ~250
• Net Carbs: ~3g
• Protein: ~25g
• Fat: ~18g

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