Homemade Low Carb Chicken Nuggets Recipe Video
Summary
Ingredients
| Chicken breasts | 2 Pound | |
| Parmesan cheese | 1 1⁄2 Cup (24 tbs) | |
| Coconut flour | 1⁄2 Cup (8 tbs) (omit on Induction) | |
| Onion powder | 3 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Black pepper | 1 Teaspoon, ground | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Cream | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Seasoning | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 701 Calories from Fat 197
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 10.9 g54.3%
Trans Fat 0 g
Cholesterol 80.4 mg26.8%
Sodium 1259 mg52.5%
Total Carbohydrates 39 g13.1%
Dietary Fiber 6.8 g27%
Sugars 12.4 g
Protein 87 g174.5%
Vitamin A 5.3% Vitamin C 2%
Calcium 62.4% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven at 200 degrees F.
2. In a container, add Parmesan cheese, coconut flour, onion powder, garlic powder, black pepper, and baking powder.
3. Place lid on container and shake to combine.
4. In a bowl, crack one egg, and add heavy cream and water. Beat together.
5. Remove excess fat off chicken, and slice chicken breast in to 1-inch strips on the bias against the grain of the chicken.
6. Season the chicken with seasoning.
7. In a large container, add 3/4 cup of cheese-flour mixture.
8. Add a handful of chicken. Shake to coat the chicken.
9. Dunk chicken strips in the egg-cream bath, and shake off excess liquid.
10. Return chicken to large container for second breading. Place chicken on a plate, and repeat for remaining chicken.
11. Place the chicken in refrigerator for 10 minutes.
MAKING
12. Heat oil and remove chicken from freezer and place roughly a third of the pieces in the oil.
13. Cook chicken for 5 minutes until done.
14. Place chicken on cooking sheet in preheated oven for 15 minutes.
15. Repeat cooking process with remaining chicken.
SERVING
16. Serve chicken nuggets with your favorite dip.
Chef
