Low Carb Zesty Chicken Nuggets

Low Carb Zesty Chicken Nuggets

Servings: 4  

The Preparation:

The Nuggets

  • 24 ounces chicken thighs, cut
  • 1 large egg
  • 1.5 ounces pork rinds
  • 1/4 cup Bobs Red Mill almond meal
  • 1/4 cup flaxseed meal
  • Zest  of 1 lime
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1/8 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. cayenne pepper

The Execution

  1. Preheat oven to 400 degrees. Dry chicken off with a paper towel. Cut chicken thighs into bite size chunks and set aside.
  2. Ina food processor, combine pork rinds, almond meal, flax meal, lime zest, and spices. Pulse until the mixture resembles fine crumbs.
  3. Add processed crumbs into a bowl, then crack 1 egg in a second bowl. Scramble the egg well until no whites are seen. Add 1-2 Tsp. water if needed.
  4. Dip the chicken in the egg mixture, then dip into the crumb mixture. Coating each side well. Set onto a cookie sheet that is covered with foil and has been sprayed with oil.
  5. Bake for 15-18 minutes or until nuggets are golden brown on the top and the meat is cooked through.
  6. While cooling the nuggets, put together all of the ingredients for the sauce and mix together well.
  7. Serve the nuggets with a yogurt sauce

The Sauce

  • 1/2 cup plain greek yogurt
  • 1/2 medium hass avocado
  • 1/2 tsp. red chili flakes
  • 1 Tbsp. lime juice
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cumin