Chicken Nuggets Keto

 

INGREDIENTS

• 680 grams boneless, skinless chicken breast, cut into nugget sized pieces
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoon coconut flour
• 56 grams blanched almond flour (I use this brand)
• 40 grams grated Parmesan cheese
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoon heavy cream
• 1 large egg
• pinch of paprika
• oil for frying

INSTRUCTIONS

1. Season the chicken with salt and pepper. 
2. Add the coconut flour to a shallow bowl.
3. Combine the almond flour, parmesan cheese, onion powder and garlic powder in a separate shallow bowl. Mix until well incorporated.
4. Add the heavy cream, egg, and paprika to a third shallow bowl, and fork whisk to combine.
5. Heat about an inch of oil in a high-sided skillet or dutch oven over medium-high heat.
6. Coat the chicken pieces in the coconut flour, dredge in the egg wash, and then coat in the breading.
7. Gently place the breaded nuggets into the hot oil and fry until cooked all the way through and crispy on both sides, about 2 minutes each side. Try not to flip the nuggets too many times or the breading will fall off. 
8. Line a plate with paper towels and as you remove the nuggets from the pan, place them on the paper towels to absorb any excess grease.

Source: Peace, Love and Low Carbs