SheCooksKeto Chicken Parmesan Nuggets.

 

Keto Chicken Parmesan Nuggets

CHICKEN PARMESAN NUGGETS

 

I absolutely love Chicken parmesan. I created a keto appetizer version of enjoying Chicken Parmesan, Nuggets!  Great to serve as an appetizer for family and friends! 

Serving size 6 pieces 4.5 grams of carbohydrates. 

INGREDIENTS:

 

·         4 Chicken Breasts.

·         2 Eggs.

·         1 cup Butter Milk.

·         1 ½ Cup Almond Flour.

·         2 cup Minced Plain Pork Rinds.

·         Olive Oil.

·         Seasonings: Salt, Italian Seasoning, Garlic Powder, Onion Powder, and Pepper. (Season To Taste).

·         1 cup Parmesan Shredded Cheese.

·         1 cup Mozzarella cheese.

·         ½ Stick of Butter.

·         1 tbsp. Minced Garlic.

·         24 oz Jar of Rao’s (sugar free) Marinara Sauce.

 

Directions:

Marinara Sauce:

Drizzle olive oil and ½ stick of butter into a sauce pan on low heat. Add 1 tbsp of mince garlic and Italian seasoning. Mix. When the garlic is sauteed add 1 24 oz jar of Rao’s Homemade Marinara sauce. Turn the heat down to med/low and allow for the sauce to simmer.

Chicken:

Using 4 pieces of Chicken Breasts. Cut chicken breasts into bite sizes. Rinse the chicken and pat dry. Add chicken to a lg bowl, drizzle olive oil and add seasonings (salt, pepper, garlic, onion powder and Italian seasoning. Mix ingredients together and set aside.

Dredging Stations:

Dry Ingredients:

Food Processor: Add 2 cups of plain pork rinds, salt, pepper, garlic powder and Italian seasonings and 1 cup of shredded parmesan cheese. Mix all the ingredients in the food processor. Add dry mixture to a container and set aside.

Wet Ingredients:

2 Eggs, 1 cup of buttermilk and a pinch of salt and pepper. Mix egg mixture and pour wet mixture into a container and set aside.

Take a handful of chicken, place chicken in the wet mixture and then into the dry mixture. Make sure that you coat all sides of the chicken. Place a wire baking rack on top of a baking pan. Place the coated chicken nuggets onto the baking rack. Continue the dredging process…

Place in a preheated 375-degree oven for 15 minutes.

Take the baking pan out of the oven and spoon each chicken nugget with the marinara sauce and shredded mozzarella cheese onto the chicken nuggets. Place back into the oven for 3-4 minutes or until the cheese melts. Garnish with fresh chopped parsley!

Use the excess marinara sauce as a dipping agent for the nuggets!

Enjoy!!!