Low Carb Chicken Nuggets

By: Kent Altena

Low Carb Chicken Nuggets

By: Kent Altena

Now, even those on a low carb diet can enjoy one of the top classic recipes for kids. Here, let Kent Altena show you how to make Low Carb Chicken Nuggets that everyone can enjoy. Instead of breadcrumbs or wheat flour, this low carb recipe uses cheese and coconut flour to coat the chicken pieces.

Notes

For more low carb recipes, be sure to check out Kent's Featured Foodies profile page.

To see exactly how Kent makes this kid friendly chicken recipe, watch this cooking video:

For more great cooking ideas, check out and download the Cooking Low Carb Foods: 26 Free Low Carb Recipes eCookbook!

Ingredients

2 pounds chicken breasts
1 1/2 cup Parmesan cheese
1/2 cup coconut flour (omit on Induction)
3 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon baking powder
1 teaspoon salt
1 egg
1/2 cup cream
1/2 cup water

Instructions

In tupperware container, add Parmesan cheese, coconut flour, onion powder, garlic powder, black pepper, and baking powder. Place lid on container and shake to combine.
In a bowl, crack one egg, and add heavy cream and water. Beat together.
Remove excess fat off chicken, and slice chicken breast in to 1-inch strips on the bias against the grain of the chicken. Season the chicken with favorite seasoning.
In a large container, add 3/4 cup of cheese-flour mixture. Add a handful of chicken. Shake to coat the chicken. Dunk chicken strips in the egg-cream bath, and shake off excess liquid. Return chicken to large container for second breading. Place chicken on a plate, and repeat for remaining chicken.
Start oil heating to 375 degrees F, preheat oven to 200 degrees F, and place chicken in freezer for 5 to 10 minutes while oil heats.
When oil is hot enough, remove chicken from freezer and place roughly a third of the pieces in the oil. Cook chicken for 5 minutes until done. Place chicken on cooking sheet in preheated oven, and repeat cooking process with remaining chicken.