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! Perfect for keto induction and they are gluten free.
Course Low Carb Main, Main
Cuisine American - low -carb
Keyword chicken nuggets
Prep Time 1 hourhour
Cook Time 10 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2
Calories 467kcal
Author Katherine Peters
Ingredients
1/2poundskinless chicken breastboneless
1cupbuttermilk
1/8teaspoonhot sauce A couple of drops to taste
1/4teaspoonancho chili powder
1clovegarlicchopped,
1slicelemon
1teaspoonof salt
1eggbeaten
2/3cupfinely ground pecans
Instructions
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.
To Fry
Drop carefully into the deep fryer and fry for about 3 - 4 minutes or until cooked through.
To Bake
Preheat the oven to 375F, place chicken on a lightly oiled baking sheet and bake for 10 minutes or until cooked through.