Canned Chicken Hack: Crispy Keto Nuggets (1g Carb per 4 Nuggets)

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground flaxseed

Coconut flour is lower in carbs, while ground flaxseed is a budget-friendly option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories, while mozzarella is often less expensive.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a cost-effective alternative.

Start by preparing the breading: in a food processor, combine 30 g of pork rind panko and 60 g of sharp white cheddar cheese. Pulse 10-12 times until the texture resembles panko breadcrumbs.

Transfer the breading mixture to a separate bowl.

In the food processor, add 354 g of drained canned chicken breast, 1 tablespoon of mayonnaise, 1 large egg, and 1/4 teaspoon of seasoning. Process for about 10 seconds, then scrape down the sides and process for another 5 seconds until well combined but not pureed.

Scoop the chicken mixture into a bowl for easier portioning.

Prep a baking sheet with cooking spray, avoiding parchment paper or silicone mats for better crisping.

Using a number 50 disher, portion out the chicken mixture into heaping tablespoons and coat each nugget in the breading, patting it on all sides.

Place the coated nuggets on the baking sheet and preheat the oven to 425°F (220°C).

Bake the nuggets for 9-10 minutes, then flip them over and bake for another 9-10 minutes until crispy.

Remove from the oven and serve with dipping sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens