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Keto Chicken Nuggets
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Keto Chicken Nuggets

Crispy, moist and super satisfying chicken nuggets. 
Course Dinner/Lunch
Cuisine Keto / Low Carb
Keyword Keto Chicken Nuggets
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 311kcal
Author Idriss

Ingredients

Breading

Some oil to fry. Good Keto friendly options are: Avocado oil and coconut oil

    (OPTIONAL) Sweet Dijonnaise

    Instructions

    • In a food processor, add chicken breast, coconut flour, cayenne and salt. Blend until you get a smooth consistency. You can leave your mixture a little chunky if you want, I prefer smooth. (See notes)
    • Wet your hands and add your mozzarella into the mix using your hands. Form your chicken nuggets, into small balls, or small patties, or any shape you prefer. Just make sure that it is no bigger than 2". The bigger the nugget the longer it's going to take to fry it. 
    • Preheat your fryer to 400F. If you don't have a fryer, you can use a wok, small pan or a dutch oven to fry your nuggets. Make sure you don't fill it more than halfway. 
    • Grab 3 separate bowls. In the first bowl, add coconut flour, cayenne, salt and pepper and mix. In the second bowl, beat your 3 eggs with 1 tbsp of cold water. In the third bowl add your psyllium husk. Grab a chicken nugget, roll it through the coconut flour, then dip it in your egg mixture (make sure it's thoroughly covered) and finally roll it in psyllium husk. Fry for 3-4 minutes or until golden brown. Repeat until your out of chicken. 
    • Serve with some sweet Dijonnaise, or spicy mayo and enjoy!

    Notes

    NOTE: If you want to reduce the carb count even more, replace psyllium husk with crushed pork rinds.

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    Nutrition

    Fiber: 6.6g | Calories: 311kcal | Saturated Fat: 2.2g | Fat: 6.5g | Protein: 31g | Carbohydrates: 9.2g