Chicken Nuggets Keto

I've been a bit behind on my recipe posts lately, but this is one for the books, especially for all keto parents out there who are working hard to set the right example for our kids. Yesterday my son had a friend over for a play date. On the way to our house we passed by McDonalds and my son's friend asked if we were going to get something to eat. I said, "Nah, I'll make you chicken nuggets at home."

What could be hard about it, kind of like a meatball but made of chicken, right? So there I was committing myself to homemade chicken nuggets. I rolled up my sleeves and started my experiment. I only had chicken breasts so that's what I used (in the recipe I note to use half breast and half thighs to make sure they are tender and juicy). I also used my small convection oven, but I think a normal oven would have been better.

I served the nuggets with a variety of dipping sauces: sugar-free ketchup, sugar-free BBQ sauce and my very own ranch dressing recipe and ta-da, lunch was served. The best part? The process was super simple and I had all the ingredients in my kitchen already. Not to mention I could ensure the best quality ingredients. Yippee for keto food challenges!

Ingredients:
2 pounds boneless, skinless chicken, roughly chopped (1 large chicken breast and 2-3 chicken thighs recommended)
1/2 cup panko pork rind crumbs (try this brand), Plus additional 1/4 cup for breading. Or you can smash your own. This option just saves time. =)
1 oz cream cheese
1/2 cup shredded cheese (whatever your have. I used raw cheddar in this)
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

1. Combine all the ingredients expect for the Panko pork rind crumbs into a food processor. Pulse the chicken, cheese, egg and spices together until you get a nice smooth mixture. You don't need to over mix, smallish bits of chicken is fine.
2. Transfer the mixture into and bowl and add the 1/2 cup of panko pork rind crumbs. Mix together with your hands to combine.
3. Form chicken nugget shapes and lightly roll it in the remaining panko pork ring crumbs. A light coating is fine. The crumbs should stick to the nuggets easily.
4. Arrange your nuggets on a greased baking sheet (or use a silicon mat or parchment paper).
5. Bake at 350° for 10-12 minutes. Flip the nuggets and bake for an additional 8-10 minutes. Serve hot! Try pairing it with my Cauli-Tot recipe. Enjoy!

Directions for freezing:

1. Complete steps 1-3. Placed shaped nuggets on a baking sheet with parchment paper and freeze in the freezer for 20-30 minutes. Remove the frozen nuggets and transfer them into a freezer bag or airtight container. 
2. When ready for some nuggets, remove the desired amount from the freezer and bake frozen 20-25 minutes or until done!

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