The one thing I miss most about being keto is chicken nuggets. They were always so easy to pull from the freezer. So I’ve been determined to make a recipe that matches my nostalgia and it’s taken many, many tries but I’ve finally perfected it. They’re the crisp and texture of McDonald’s crossed with the flavor of old school Burger King tenders. Like I said… perfection. Enjoy!

Ingredients

6 boneless skinless chicken thighs
3 tbsp arrowroot flour (I use this)
1 egg
3 tbsp almond flour (I use this)
3 tbsp crushed pork rinds (I use this)
1 tsp kosher salt
2 tsp pepper
Ghee oil spray (I use this)

Tools

3 small bowls
Tongs
Aluminum foil
Baking sheet

Instructions

Preheat oven to 425 degrees
Foil line your baking sheet and spray with ghee
Cut your chicken thighs into nugget sizes and dry completely with paper towels
Set up your dredge station…bowl 1: arrowroot flour mixed with your salt and 1 tsp pepper…bowl 2: egg blended well with a splash of water… bowl 3: pork rinds mixed with almond flour and remaining tsp of pepper
Dredge! Coat chicken nuggets in arrowroot, then egg wash, then breadcrumb mix. Lay out on baking sheet.
Bake on the middle rack for 20 minutes turning halfway through. Serve with your favorite low carb dipping sauce and enjoy!

Add to MyFitnessPal: https://www.myfitnesspal.com/recipe/view/98706837556909

Nutrition Facts
Servings 3.0
Amount Per Serving
calories 391
% Daily Value *
Total Fat 20 g	30 %
Saturated Fat 1 g	7 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 69 mg	23 %
Sodium 474 mg	20 %
Potassium 44 mg	1 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 1 g	6 %
Sugars 0 g
Protein 47 g	93 %
Vitamin A	2 %
Vitamin C	0 %
Calcium	10 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.