Low Carb Chicken Nuggets


Low Carb Chicken Nuggets

A Low Carb and High Protein variation. 

Ready in: 50 minutes
Yield: 33 chicken nuggets

21.2 oz (600 g) chicken breast fillets
2 eggs
1 handful of fresh parsley
1.4 oz (40 g) butter
2 tablespoons sunflower oil
4.4 oz (125 g) almond flour
salt
freshly ground pepper

1. Rinse the chicken fillets with cold water. Pat them dry with kitchen paper. Cut unto smaller pieces, then sprinkle with salt and pepper from both sides.

2. Wash the parsley, then pat dry with kitchen paper. Finely chop the parsley. Melt the butter in a small skillet over low heat. Add the sunflower oil and stir to blend evenly.

3. In a large bowl, stir together the eggs, parsley, salt and freshly ground pepper. Sift the amond flour into a separate bowl. Coat the chicken pieces with almond flour from all sides, shaking off any excess.

4. Dip the chicken pieces into the egg mixture, turning to coat them evenly. Roll the pieces in the almond mixture a second time, pat lightly with your fingers to help them to stick.

5. Preheat the oven to 390°F (200 °C). Lay a baking dish with baking foil. Place the chicken pieces on the prepared baking dish in an even layer. Brush the chicken pieces with half the butter mixture. Bake in the oven until golden and tender, about 22-25 minutes, turning once.( Top with the remaining butter mixture while turning the chicken nuggets after about 10 minutes.) Serve with ketchup to taste.

Per chicken nugget:

Energy: 51 kcal / 212 kJ
Fat: 2,4 g
Carbohydrates: 0,4 g
of which sugars: 0,3 g
Protein: 6,6 g
Fibre: 0,7 g


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