The Best Keto Chicken Nuggets (Chick-Fil-A Copycat)
Feed your inner child with this tasty, crispy, low-carb version of a fast-food favorite!
Ingredients
- 1 pound chicken breasts boneless and skinless
- 1/2 cup dill pickle juice
- 1 egg
- 1 1/2 cups pork rinds
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- Pinch of pepper
Instructions
- Cut chicken breasts into 1-inch pieces.
- Place the chicken chunks in a large ziplock bag. Pour in the pickle juice. Seal and refrigerate for at least 30 minutes, up to overnight for more flavor.
- Preheat oven to 425°F. Prepare a baking sheet with a lining of parchment paper and a roasting rack. Set aside.
- Pulse the pork rinds in a food processor until they resemble fine crumbs. Transfer to a small bowl.
- Add the garlic powder, paprika, salt, and pepper to the pork rinds. Stir or whisk to combine. Pour the seasoned crumb mixture into a fresh resealable bag.
- Remove the chicken from the marinade and drain well. Discard the used pickle juice.
- Crack the egg into a small bowl and beat lightly. Pour the egg over the chicken in a new resealable bag. Seal and toss the bag until all the chicken pieces are coated in egg.
- Using tongs or clean hands, transfer the chicken pieces to the bag with the pork rind mixture. Seal and shake the bag vigorously, then gently massage to ensure even coating on all sides of every chicken piece.
- Arrange the coated chicken pieces in a single layer on the prepared rack and baking sheet, leaving space between each piece.
- Bake for 20 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Nuggets should feel firm and crisp to the touch.
- Serve hot with your favorite dipping sauce.
Nutrition
Calories: 212kcalCarbohydrates: 3gProtein: 32gFat: 7gSaturated Fat: 2gSodium: 1075mgFiber: 0.1g
Tried this recipe?Let us know how it was!