Juicy breaded, baked parmesan chicken nuggets that are low carb and keto-friendly. A healthy, delicious chicken nuggets recipe even the adults will love.
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You may have noticed a few more “low carb” or keto recipes around…
Ryan and I decided to try the low carb lifestyle to shed some unwanted weight and feel better. It’s working thanks to delicious, healthy recipes like this easy low carb parmesan chicken nuggets recipe.
This chicken nuggets recipe is easy and so good! You won’t even care they are low carb and the kids won’t even know! BOOM! That’s a major win in my book.
So, if you are a low-carber by choice or for health reasons or lover of chicken nuggets or you’re just looking for dang good parmesan chicken nuggets recipe… this recipe is for you! Enjoy!
WHAT’S THE DIFFERENCE BETWEEN ALMOND FLOUR AND ALMOND MEAL?
There are really only two big differences between almond flour and almond meal.
First, almond meal is usually made with the raw whole almond and includes the skin but almond flour is made with almonds that have had the skins removed.
Second, almond flour is made with a much finer grind. Whereas, almond meal is usually much courser.
Although almond meal and almond flour can be interchangeable in most recipes and applications, there are a few exceptions. For example, if making french macaroons you would want to use flour to give the batter and cookies a smoother texture. With other recipes that require a finer grind, you’d also want to use almond flour.
When making this parmesan chicken nuggets recipe I prefer almond meal, and I’ll tell you why. This recipe works well with a crust that is more course. The grind size of almond meal works well with the size of parmesan I use, which is the cheap stuff you get next to the jars of spaghetti sauce. I also love that almond meal is typically cheaper than almond flour.
While at the store yesterday, I picked up a pound of almond meal and almond flour. The flour was about $10 per pound and the meal was about $7 per pound. I’m all for saving the 30% if I don’t need a super fine grind.
DO I NEED A DIPPING SAUCE FOR THESE PARMESAN CHICKEN NUGGETS?
You do not need a dipping sauce with these flavorful parmesan chicken nuggets. They can 100% stand on their own.
With that said, is it nice to have a dipping sauce or two?
I tried a yummy, creamy, KETO-FRIENDLY Big Mac Sauce from Seeking Good Eats. You can find her recipe HERE. I actually didn’t have low-sugar ketchup on hand but I did have BBQ sauce so I replaced the ketchup with BBQ. It gave it a little deeper, smoke flavor and was still delicious.
My kids dip of choice is usually a classic simple fry sauce. Go figure!
A savory marinara sauce or even an easy basil pesto would pair beautifully with these parmesan chicken nuggets.
FIND THE FULL PRINTABLE RECIPE HERE. ENJOY!
- 1 lb boneless, skinless chicken breast or tender chunks, about 1"x1"x1/2"
- 1 egg
- 1/2 cup almond meal (or almond flour)
- 1/2 cup grated parmesan cheese, find near the jarred spaghetti sauce
- 1/2 tsp. salt
- 1/4-1/2 tsp. pepper, add more for a peppery bite
- 1/2 tsp. paprika
- dipping sauce of choice (optional)
- Preheat oven to 400°F.
- In a medium bowl, beat egg. Add chicken chunks and stir to coat.
- In another medium bowl, add dry ingredients to form the breading. Stir to blend.
- Thoroughly coat each chicken chunk with breading.
- Place on a parchment-lined cookie sheet or greased wire cooling rack placed on top of a cookie sheet.
- Bake at 400°F for 10-14 minutes (depending on the chicken chunk size and your oven) or until internal temperature reaches 165°F. *See Notes*
- Serve with your favorite dipping sauce or stand-alone.
If using CONVECTION bake (fan blowing) reduce cook time to 8-11 minutes or until internal temperature reaches 165°F.
Recipe inspired by Two Sleevers.