Low Carb Chicken Nuggets (Chick Fil A Copycat)


This copycat recipe for low carb chick fil a nuggets is fantastic!

On my Christine Is Cooking website, I have a very popular recipe for Copycat Chick Fil A nuggets and sauce: http://www.christineiscooking.com/2011/08/copycat-recipe-chick-fil-chicken.html

Recently, I converted the same recipe into a low carb version. These are as good as the original!

The nuggets have less that an half gram of net carbs in each nugget (approx .48 grams per nugget).

A large serving of 15 nuggets would have approx. 7.2 grams of net carbs.

Nugget Ingredients:
1 cup almond flour (contains 12 g. net carbs)

1 cup low carb bread crumbs (see easy recipe link below) [contains approx. 24 g. net carbs]
1/2 tablespoon garlic powder
1/2 tablespoon pepper
1/2 tablespoon salt
1/2 teaspoon of Old Bay Seasoning
3/4 tablespoon of Splenda (or equivalent of any artificial sweetener) [optional]**
3 eggs, beaten
3 skinless boneless chicken breast halves
Canola or Peanut Oil

Cooking Directions:
(1) In a Deep Fryer heat four inches of oil to 375 degrees
(2) Cut your chicken breast into small square-ish nugget chunks (I got about 25 nugget chunks for each chicken breast).
(3) In a bowl, stir together the almond flour, bread crumbs, garlic powder, pepper, salt, Old Bay and sweetener. 
(4) Beat the eggs in a separate bowl
(5) Dip the chicken pieces into the egg mixture; shake off the excess egg. Drop the nuggets into the breading.  
(6) With clean dry hands, roll the chicken pieces into the flour and spice mixture until coated.  
(7) Cook the chicken in the deep fryer in single layer batches (not touching) until cooked through; golden brown and no longer pink in the center (approx. 3 minutes depending on the size of your nuggets). 

This recipe makes about 75 nuggets.  That may sound like a lot, but they are quite small (you get 75 nuggets from  3 chicken breasts).  The nuggets keep great in the fridge (I even like them cold).  You can also freeze them and crisp them back up in the oven or toaster oven.

These nuggets go great with my low carb honey mustard sauce which you can find here: 

(1) Cooking time can vary given the size and temperature of your chicken and oil.  Cook a test batch of 1 or 2 nuggets to find the correct cooking time.  For safety, the correct temperature of cooked chicken is 165 degrees. 

(2) I have read that the restaurant cooks their nuggets with a pressure cooker.  Most people don’t own a pressure cooker, but a deep fryer is a close second for a similar taste and texture.  This is the deep fryer I own and recommend

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Copyright 2013 lowcarbcrock.com This is an original recipe. You may repost this recipe only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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