Keto Chicken Nuggets with Keto Honey Mustard Sauce
Ingredients
The chicken nuggets
-
2
large
boneless, skinless chicken breasts (approximately 1 ½ pounds, cut into bite-sized pieces)
-
½
cup
dill pickle juice
-
2
large
eggs
-
1
cup
fine almond flour
-
¼
cup
grated fresh parmesan cheese
-
½
teaspoon
salt
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
paprika
-
as needed
oil
avocado oil for frying
The keto honey mustard sauce
-
¼
cup
mayonnaise
-
2
tablespoons
Dijon mustard
-
1
tablespoon
keto honey or keto-friendly honey-flavored liquid sweetener
-
1
teaspoon
apple cider vinegar
-
1
small pinch
cayenne pepper
Instructions
- Marinate chicken pieces in pickle juice for at least 1 hour in the refrigerator.
- Prepare the honey mustard sauce by whisking together mayonnaise, Dijon mustard, keto honey, apple cider vinegar, and cayenne pepper in a bowl and refrigerate.
- Whisk eggs in a shallow bowl for the egg wash.
- In another shallow bowl, mix almond flour, parmesan cheese, salt, garlic powder, onion powder, and paprika.
- Drain the pickle juice from the chicken and coat the pieces in the egg wash, then in the breading mixture.
- Heat oil in a skillet over medium-high heat and fry the breaded chicken nuggets in batches until golden brown and cooked through.
- Transfer cooked nuggets to a wire rack to drain excess oil and repeat until all nuggets are cooked.
- Serve warm with the keto honey mustard sauce.
Nutrition Facts (estimated)
Servings
4
Calories
414
Total fat
20g
Total carbohydrates
6g
Total protein
47g
Sodium
573mg
Cholesterol
206mg
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