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Low Carb Chicken Nuggets Recipe (Induction)

Teder and juicy chicken nuggets with a light, crispy coating that only have 2.0 effective carbs per serving! Fine for induction. These are low carb and gluten free.
Course Main
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2
Author Marye

Ingredients

  • 1/2 pound boneless skinless chicken breast
  • 1 cup buttermilk
  • A couple of drops of hot sauce to taste
  • 1/4 teaspoon ancho chili powder
  • 1 clove garlic chopped,
  • 1 slice lemon
  • 1 teaspoon of salt
  • 1 egg beaten
  • 2/3 cup finely ground pecans

Instructions

  • Cut the chicken into bite sized pieces.
  • Mix the buttermilk, hot sauce, ancho, garlic, lemon, and salt together in a bowl.
  • Add the chicken to the buttermilk mixture.
  • Cover and refrigerate one hour or no more than three hours.
  • Heat the oil in an electric fryer up to 375F
  • Drain the chicken and pat dry.
  • Beat the egg in a bowl.
  • Pour the pecans into another bowl.
  • Dip the chicken in the egg and then roll in the pecans.

To Fry

  • Drop carefully into the deep fryer and fry for about 3 - 4 minutes or until cooked through.

To Bake

  • Preheat the oven to 375F, place chicken on a lightly oiled baking sheet and bake for 10 minutes or until cooked through.

Notes

Protein 36.3