Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line the baking sheet with parchment paper.
Step 2
Cut the
Tyson® Chicken Breasts (1 lb)
into 2-inch cubes.
Step 3
Place the chicken chunks in a large mixing bowl, then add
Sour Cream (1/4 cup)
,
Salt (1/2 tsp)
,
Garlic Powder (1/4 tsp)
,
Onion Powder (1/4 tsp)
,
Paprika (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Mix until well coated. Refrigerate for at least 20 minutes.
Step 4
In a mixing bowl, mix together
Almond Flour (1 1/2 cups)
,
Grated Parmesan Cheese (2 Tbsp)
, and
Italian Seasoning (1/2 tsp)
.
Step 5
In the bowl with chicken cubes, mix in the
Egg (1)
. Toss until well coated.
Step 6
Dredge each chicken cube in the almond flour mixture. Use your hand to press down to make sure that they are fully coated on all sides.
Step 7
Place the chicken nuggets on the baking sheet, and slightly spray the top of the nuggets with
Nonstick Cooking Spray (to taste)
. Bake for 10 minutes.
Step 8
Remove from the oven and flip the nuggets, then spray with
Nonstick Cooking Spray (to taste)
on top. Bake for 5 minutes or until golden brown and crispy.
Step 9
Garnish with
Fresh Parsley (to taste)
. Serve your keto chicken nuggets with
Dijon Mustard (to taste)
and
Sugar-Free Ketchup (to taste)
.
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