Keto Chicken Nuggets
Juicy and flavorful chicken nuggets with a crispy, crunchy crust. Best of all, they're low carb, too!
Servings: 4 servings
Calories: 205kcal
Ingredients
- 12.5 oz canned chicken drained
- 2 eggs
- ½ cup parmesan cheese grated
- ½ cup pork rind crumbs
- ½ teaspoon Better Than Bouillon chicken
- frying oil
Instructions
- In a bowl, combine all ingredients until equally distributed. A food processor makes this very easy.
- As the ingredients mix, they should start to form a mixture that can be molded in your hands. If it's too wet, add more Parmesan cheese. If it's too dry, add a few drops of water at a time and mix.
- Divide your mixture into equal servings and form into desired shape. To make this process super easy, I use a small cookie scoop and roll them in my hands to create perfectly round balls.
- In a cast iron pan, add your preferred cooking oil and heat to medium-high heat, roughly 350 degrees F. Fry nuggets until golden brown and crispy on all sides, roughly 5 minutes total. Do not to overcrowd your pan.
- After cooking, carefully remove the chicken nuggets from the oil and rest them on a plate lined with paper towels. This will help absorb any excess oil. Also, be sure to salt your chicken nuggets immediately after cooking.
- Let cool for 2 minutes before serving. Enjoy!
Notes
Prefer to cook these in the air fryer? Add your nuggets at 370 degrees F for roughly 10 minutes, flipping halfway through. They will come out golden brown and crispy, too!
Nutrition
Serving: 3nuggets | Calories: 205kcal | Carbohydrates: 2g | Protein: 26g | Fat: 11g | Potassium: 276mg