Crispy on the outside, tender and juicy on the inside — this low carb chicken nuggets recipe is easier than you might think and with just 2 net carbs per serving you can have it anytime you get a craving for fast food!
Every single Sunday, on the way home from church, my family stops at Chicken Express for chicken nuggets, fries, fried okra, and sweet tea.
And every Sunday I pull all the good stuff off that darn chicken and eat two pieces while I watch them demolish the rest of it.
That was no fun. At all.
Guess what? I’m not doing that anymore.
These homemade chicken nuggets are really good, and extremely low carb. You can use them for induction if you like. They do contain pecans, and yeah, I know that you’re not supposed to have nuts in induction but I went back to Atkins to read exactly what was said about that.
“Even though most nuts and seeds are low in Net Carbs, most people have trouble controlling portions, which can easily lead to overconsumption. Until you gain control of your appetite, steer clear of nuts. They’re usually the first new food you add when you move to OWL.”
You aren’t going to over consume these because you aren’t snacking on them.
The chicken is tender and juicy with lots of flavor and the outside is crispy and light. I like the chicken in a lettuce wrap with jalapeno, a little onion and red pepper, and a sour cream and salsa dip. It is good enough that I would eat it even if I wasn’t low carbing.
You use chicken breast cut into small, nugget sized pieces and soaked in a spicy buttermilk brine. The buttermilk tenderizes the meat but doesn’t add carbs, the meat doesn’t soak up that much (if any) of the brine. If I am wrong please leave a comment and correct me with a link to where you got the information because I have looked everywhere!
Once the meat is brined for an hour or so you’ll heat up a deep fryer. I’d suggest that you get an electric one just because it makes frying (and cleanup) so much easier. The meat is drained, patted dry, and then dipped in egg and then finely ground pecans.
If you are using an electric fryer the cooking time won’t be more than five or ten minutes, though. You could also but the coating on them, cover tightly and refrigerate for up to a day to make cooking more convenient. Some people say they freeze and store in the refrigerator well but they never last long enough around here for me to find out!
Give this a try and see if it holds up to any high carb chicken nuggets recipe. I think you’ll be surprised.
Low Carb Chicken Nuggets Recipe (Induction)
- 1/2 pound skinless chicken breast boneless
- 1 cup buttermilk
- 1/8 teaspoon hot sauce A couple of drops to taste
- 1/4 teaspoon ancho chili powder
- 1 clove garlic chopped,
- 1 slice lemon
- 1 teaspoon of salt
- 1 egg beaten
- 2/3 cup finely ground pecans
- Cut the chicken into bite sized pieces.
- Mix the buttermilk, hot sauce, ancho, garlic, lemon, and salt together in a bowl.
- Add the chicken to the buttermilk mixture.
- Cover and refrigerate one hour or no more than three hours.
- Heat the oil in an electric fryer up to 375F
- Drain the chicken and pat dry.
- Beat the egg in a bowl.
- Pour the pecans into another bowl.
- Dip the chicken in the egg and then roll in the pecans.
- Drop carefully into the deep fryer and fry for about 3 – 4 minutes or until cooked through.
- Preheat the oven to 375F, place chicken on a lightly oiled baking sheet and bake for 10 minutes or until cooked through.