🍗 What Makes This Recipe So Good

This recipe for keto chicken nuggets couldn’t be easier or more delicious. Seriously. We’re using a handful of keto pantry staples to whip up a quick and super effective keto breading that’s seasoned perfectly and crisps up beautifully. The chicken breasts marinate in pickle juice for a little flavor and a ton of moisture. Even the honey mustard sauce is super easy to make – just whisk the ingredients together!Once the chicken’s marinated – which you can do the night before or earlier in the day – then you can easily make (and cook) these chicken nuggets in less than 30 minutes. It just depends on how many you’re making, how quickly you bread them, and how many you can cook at a time.

👩🏼‍🍳 Chef’s Tips

The actual number of keto chicken nuggets you’ll end up with depends entirely on 1) the size of the chicken breast you use and 2) the size of the “bite-sized pieces” you cut the chicken into. Larger chicken breasts and smaller pieces will yield more chicken nuggets, giving you more nuggets per serving or more servings altogether. Keep that in mind when determining how many chicken nuggets you’ll need to feed your group.I don’t recommend using coconut flour instead of almond flour. Coconut flour is much thirstier and will absorb quite a bit of liquid. It’ll also turn out dry and crumbly when you fry it.If you don’t want to pan-fry the chicken nuggets, you can bake them in the oven or fry them in the air fryer. For the oven, preheat it to 375° Fahrenheit and line a baking sheet with foil. Spread the chicken nuggets out on the baking sheet in one even layer, being careful not to overcrowd the pan. Bake them for 15-20 minutes or until golden and cooked through. For the air fryer, preheat it to 400° Fahrenheit. Spray the breaded chicken nuggets lightly with spray oil, and air fry them for 10 minutes, flipping them over halfway through.

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