For anyone who loves to cook, there are some recipes that immediately grab your attention and make you want to get in the kitchen right away. This recipe for Crispy Low-Carb Chicken Nuggets is one of those. These nuggets offer all the comforting feelings of convenience food, without the unwanted fat and carbs. This recipe is a must-try for anyone who loves deep-fried chicken nuggets.
Why This Recipe Works
These low-carb air fryer chicken nuggets evoke the same feelings as those classic McNuggets from 1983, but with the added benefits of knowing exactly what goes into them, who is cooking them, and that they are not deep-fried in oil.
Key Ingredients
To make these low-carb chicken nuggets, you'll need:
- 2 (12.5 oz) cans chunk chicken breast, drained
- 1/2 cup shredded mozzarella cheese
- 1/4 cup + 1 tablespoon grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 -1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2-4 dashes of hot sauce (like Tabasco)
A surprising ingredient in this recipe is canned chicken, but it works wonderfully. Using cooked, ready-to-use chicken makes prepping these nuggets a quick process.
Preparing the Chicken Mixture
- Drain the Chicken: Open and drain the canned chicken. Place the chicken in a fine mesh strainer and push out the liquid with your hands to remove as much excess moisture as possible. Transfer the drained canned chicken to a large mixing bowl.
- Shred the Chicken: Break the chicken into shreds using a fork or a pastry cutter.
- Combine Ingredients: Mix in the beaten eggs, pepper, garlic powder, onion powder, and hot sauce. Stir until well mixed.
- Add Cheese: Fold in the Parmesan cheese and shredded mozzarella cheese.
Shaping the Nuggets
Form the chicken mixture into individual chicken nuggets using your hands. Use about 1.5 - 2 tablespoons of the chicken mixture for each nugget. Replicating the basic chicken nugget shape is easy.
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Cooking Options
Air Fryer Directions
An air fryer is perfect for making these nuggets crispy in just a few minutes.
- Prepare Air Fryer: Grease an air fryer basket with non-stick cooking spray.
- Arrange Nuggets: Place a single layer of uncooked chicken nuggets into the prepared basket, making sure they are not touching each other.
- Air Fry: Air fry at 400°F (200℃) for 10-14 minutes until golden brown.
Oven Directions
Achieving good results with this recipe is possible by oven-frying as well, though it may take a bit more time to get them as crispy and golden.
- Preheat Oven: Preheat the oven to 425°F (220℃) and line a baking sheet with parchment paper or a silicone baking mat.
- Arrange Nuggets: Mold the chicken mixture together into nugget shapes on the prepared baking sheet (the recipe should make around 14 nuggets). Use the back of a spoon to flatten the nuggets lightly.
- Bake: Bake for 20-22 minutes, flipping them over with a spatula turner halfway through the cooking time.
Hint: Baking the nuggets at a high temperature, around 425°F/220°C when oven baking or 400℉/200℃ for air frying, ensures that they cook quickly and develop that coveted crispiness without the need for deep frying.
Serving Suggestions
Serve your chicken nuggets with your favorite dipping sauces. This recipe pairs well with various keto sauce recipes, including Easy Keto BBQ Sauce, Keto Ranch Dressing, and Keto Honey Mustard Sauce. You can also serve them with classic dipping sauces such as Creamy Buffalo Wing Sauce, Sugar-Free Ketchup, or any other flavors you enjoy.
Storage and Reheating
Store any leftover cooked chicken nuggets in a sealed container in the fridge for up to 4 days. For best results, reheat them in a preheated oven until warm and crisp.
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Recipe
Ingredients:
- 2 (12.5 oz) cans chunk chicken breast, drained
- 1/2 cup shredded mozzarella cheese
- 1/4 cup + 1 tablespoon grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 -1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2-4 dashes of hot sauce (like Tabasco brand)
Directions:
- Transfer the drained canned chicken to a large mixing bowl and break it up into shreds using either a fork or a pastry cutter.
- Mix beaten eggs into the shredded chicken and then add the pepper, garlic powder, onion powder and hot sauce. Stir until well mixed.
- Fold in the Parmesan cheese, and shredded mozzarella cheese.
- Form the chicken mixture into individual chicken nuggets using your hands. Use 1.5 - 2 tablespoons of the chicken mixture for each nugget.
- For Air Fryer: Grease an air fryer basket with non-stick cooking spray. Place a single layer of uncooked chicken nuggets into the prepared basket (don’t crowd the basket, it’s best if they’re not touching each other). Air fry at 400°F(200℃) for 10-14 minutes until golden brown.
- For Oven: Preheat oven to 425°F (220℃) and line a baking sheet with parchment paper or a silicone baking mat. Mold the chicken mixture together into nugget shapes on the prepared baking sheet. Use the back of a spoon to flatten the nuggets lightly. Bake for 20-22 minutes, flipping them over with a spatula turner halfway through the cooking time.
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