Keto Copycat Chick-fil-A Nuggets & Sauce

Dice chicken breasts into bite-sized pieces and place in a bowl.

Pour 1 cup of dill pickle juice over the chicken and marinate in the fridge for 30 minutes or overnight.

In a bowl, combine 1/4 cup mayonnaise, 1.5 tablespoons yellow mustard, 2 tablespoons sugar-free honey, and 2 tablespoons sugar-free barbecue sauce.

Squeeze in the juice of 1/2 lemon and mix well. Refrigerate the sauce for at least 1 hour.

In another bowl, crack 2 large eggs and whisk until well combined with no clumps.

In a separate bowl, mix 1 cup almond flour, a dash of salt, 1 tablespoon black pepper, and 1 tablespoon paprika.

Pat the marinated chicken nuggets dry with a paper towel to remove excess pickle juice.

Dip each nugget into the egg wash, coating both sides, then transfer to the almond flour mixture and coat well.

Heat olive oil in a pan over medium heat and fry the nuggets, being careful not to overcrowd the pan.

Cook the nuggets until golden brown on one side, then flip and cook until crispy on the other side.

Once cooked, place the nuggets on a plate lined with paper towels to drain excess oil.

Equipment Needed

Spice Level:

Dietary

Allergens