These keto nuggets are king. With sodium tripolyphosphate they will be the juiciest nuggets you’ll ever have. And with our gluten replacement holding together the 100% keto batter, you’ll surprised how easy these homemade nuggets are to put together! Give it a shot today!
Difficulty
Intermediate
Ingredients
- Chicken Nugget Ingredients
- 1000g (2.21lbs) Chicken Breast with Skin
- 2g (½ tsp) Sodium Tripolyphosphate
- 10g (1½ tbsp) Salt
- Batter Ingredients:
- 85g (3 oz) Pork Rinds
- 120g (1 cup) Mozzarella Cheese
- 12g (1 tbsp + 1 tsp) I’m Free Perfect Gluten Replacement
- 25g (½ cup) Egg White Powder (Plus extra for dusting)
- 15g (1 Tbsp) Salt
- 450g (2 cups) Water
- 2000g ½ gallon Neutral Flavored Oil
Equipment
- Food Processor
- Stand Mixer w/ Paddle Attachment
- Rolling Pin
- Baking Paper
- Sheet Pan
Timing
Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
Yield
~30 Nuggets (depending on size)
Nutrition
- Full Batch:
- Calories: 2422.8
- Fat: 87.2g
- Protein: 389.5g
- Fiber:11g
- Carbs: 20g
- Net Carbs: 8g
- Single Nugget:
- Calories: 80.76
- Fat: 2.9g
- Protein: 12.98g
- Fiber: 0.3g
- Carbs: 0.6g
- Net Carbs: 0.3g
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Prepare Chicken Nugget Base
In a heavy bottom pot with a thermometer preheat oil to 350-375°F.In a food processor blend the chicken breast, sodium tripolyphosphate, and salt. Process the mixture is smooth. No more than 45 seconds.On a baking sheet lined with baking paper spread the meat until it is an even thickness of about ¼ in. Cover with another baking sheet and place in the freezer for 25 minutes. *Use a 2 inch ring mold (or whatever shape you would like, dino nuggets anyone?) punch out as many shapes as you can. If done right you should end up with just over 30 nuggets. You can also fry the oddly shaped scraps as Popcorn Chicken too! Use an offset spatula to remove the nuggets and place them on a second baking sheet lined with baking paper. Refrigerate until needed.*Alternatively you can roll the meat into a log with plastic wrap and Place it in the freezer for 30 minutes to an hour. This will allow you to slice the chicken into uniform sized nuggets with no waste.
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Create Batter
Meanwhile, in a blender add the pork rinds and mozzarella cheese. Blend this for 1 minute or until uniform.Add the egg white powder and I’m Free Perfect Gluten Replacement. Blend once more until uniform.Blend the water into the dry mixture for 1 full minute on medium high.
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Batter Nuggets and Serve
Dust the nuggets in a small amount of egg white powder before moving them to the batter.Plunk 6 nuggets at a time into the keto batter, allow any excess batter to run off before placing in the fryer. Cook for 1 minute before flipping and cooking for another minute. If they are golden brown and floating, they are done.Remove from the fryer and blot dry on paper towels before serving.
Summary
Recipe Name
Author Name
Keto Chicken Nuggets
Modernist Pantry
Published On
Preparation Time
Total Time
7 Comments.
How about Key Lime Pie?
Stay tuned! ?
How about Latkes? (Root vegetable pancakes)
Why do we use a gluten replacement? Keto ≠GF.
How much gluten would we use if we were willing to use gluten?
You could use vital wheat gluten if you would like. We havent tested this to know exactly how much. The reason why we went with the gluten replacemnt is that it is not protein based. And lessening the protein lessens the amount of water the recipe will retain. This can be very difficult with keto recipes. If you try the vita wheat gluten and have success then please let us know!
Do you think these will air fry okay. Rather than using a deep fryer?
I do not believe they will air fry, batters are difficult to do in a fryer. But if you can get them to work then let us know!