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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 395.3
  • Total Fat: 25.7 g
  • Cholesterol: 124.8 mg
  • Sodium: 553.4 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 35.7 g

View full nutritional breakdown of Jessica's Low-Carb Chicken Nuggets calories by ingredient
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Jessica's Low-Carb Chicken Nuggets

Submitted by: JEZWYN

Introduction

My first experiment with chicken nuggets... They fell apart, so I might need more mayo or more 'something else'... They worked well as BIG nuggets to be eaten with forks. Still sooo yum! My first experiment with chicken nuggets... They fell apart, so I might need more mayo or more 'something else'... They worked well as BIG nuggets to be eaten with forks. Still sooo yum!
Number of Servings: 4

Ingredients

    2 Chicken breasts

    1/2 cup sun-dried tomatoes

    1/2 cup mayonnaise

    1 bag Pork Skins / Krackles / Rinds

    1 egg

Directions

Cook chicken. Cut up and place in food processor, buzz until crumbed. Remove from processor - put in large bowl.


Buzz tomatoes in processor briefly, then add both tomatoes and mayo to chicken. Stir until thoroughly combined.


Crack egg into small bowl #1, and scramble with a fork.


Rinse processor unit and dry well. Add pork rinds to processor and buzz until finely crumbed. If your Pork Krackles are like mine, there will be bits that refuse to break down!! You can pick these out or leave them for chunkier coating.


Grab handfuls of chicken mixture, roll/press into desired shape and thickness, dip in egg, and roll gently in pork rinds until covered. I made 16 large nuggets, but depending on what kind of nuggets you like... I was able to lightly fry mine in batches of four, using a little olive oil in a large frying pan. You just want to make the egg/rind coating a little browned, and make sure the egg is cooked.


Serve with lettuce and other salad vegies - you shouldn't need dips, cos these are TASTY!

Number of Servings: 4

Recipe submitted by SparkPeople user JEZWYN.






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