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A delicious take on fast food that’s way more delicious, healthier and easy to throw together.
We couldn’t stop eating these nuggets. First of all, as with all of my recipes, this is so easy to throw together. Secondly, YOU DO NOT MISS THE BREADCRUMBS at all. I promise you. They taste like they have the breadcrumbs. I really hope you try them because you will love them and especially the dip is our fast favorite with fries and these nuggets.
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Low Carb Chicken Nuggets
A delicious take on fast food that’s way more delicious, healthier and easy to throw together, all in my low carb chicken nuggets.
Ingredients
Chicken Nuggets:
- 2 lbs (907.18 g) ground chicken
- 2 eggs
- 1/3 cup (33.33 g) grated parmesan cheese
- 1/2 cup (56 g) shredded mozzarella
- 3/4 tsp each garlic powder, onion powder + paprika
- 2 tsp salt
Coating:
- 1/2 cup (50 g) grated parmesan cheese
- 3 tbs potato starch , (or tapioca starch or corn starch)
- 1/2 tsp paprika
- 1/2 tsp dried parsley
Spicy Ketchup:
- 1/4 cup (60 g) ketchup
- 1/2 tbs Worcestershire sauce
- 1 tsp Sriracha sauce
Instructions
- Preheat oven to 425° F. Line a large baking sheet with parchment paper.
- In a shallow bowl, combine the Coating ingredients with a whisk.
- In a large bowl combine the Nuggets ingredients with you hands until just incorporated. Form your nuggets into small or medium flat ovals; I dropped meat clumps into the coating mixture and then formed the oval shapes and then flattened them on the baking sheet. Spray the tops of the nuggets with olive oil. Bake for 15 minutes then flip. Bake for 10 more minutes. Time varies with the size of your nuggets. I formed medium sized nuggets (not too small). Keep in mind they shrink when baked. Mine took a total of 25 minutes to cook.
Notes
Nutritional Info does not include the dip.
Calories: 338kcal, Carbohydrates: 5g, Protein: 35g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 204mg, Sodium: 1191mg, Potassium: 883mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 190mg, Iron: 2mg
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Super happy with this recipe. I did change a few things to tweak it for my taste and wanted to share it was successful. First off, I used 4 golden flax eggs (no regular eggs), 2 12.5 oz cans of chicken breast, drained, and 1 tablespoon of coconut flour. The rest of the recipe I kept the same. And it was fabulous!!
I plan to mix up a double or triple batch, freeze in a single layer, and then keep in ziploc bags in the freezer for quick meals.
Thanks so much for a wonderful recipe.
LOVE these!! I’ve made them many times now, and always double the recipe because they can be so versatile and they disappear quickly! I’ve served with Alfredo sauce and noodles, plain as they are, turned them into patties (using 1/3 cup for each one). I think you could add them to whatever veggie side dish you want. Thank you so much!
Wow!! My kids are really picky and they loved them! Thank you
That’s awesome – I’m so glad the kiddos enjoyed the nuggies!
The nutritional information says 338 calories, but it doesn’t say for how many nuggets. What is the serving size?
Just made these & they taste much better than the “Golden Arches” ! I only used 1 lb of ground chix & 1 egg (for hubby & I) plus, I swapped the tapioca starch for arrowroot & jack cheese in place of mozzarella (it’s what I had in fridge) still very delish & quick.
Hi Ruthanne, I’m so glad you loved the recipe! These definitely are better!
Just made these & they taste much better than the “Golden Arches” ! I only used 1 lb of ground chix & 1 egg (for hubby & I) plus, I swapped the tapioca starch for arrowroot & jack cheese in place of mozzarella (it’s what I had in fridge) still very delish & quick.