Quick & Easy Homemade Low Carb Chicken Nuggets

 

My family loves a good chicken nugget.  They happen to be one of the 7 things my picky 5 year old will actually eat, so I'm always looking for easy, quick, and healthy alternatives.  I've tried all kinds of low carb options such as almond flour and making my own breadcrumbs from low carb bread.  We stumbled across Porq Italian Herb Panko Crumbs at the store by accident and were intrigued.  Despite their name, they are not breadcrumbs at all - they're made from pork rinds!  We liked the fact that they have zero carbs per serving and are low in calories.  I was, however, hesitant that that they would have that weird pork rind aftertaste.  Even so, we decided to give them a try, and we are glad we did.  They have that lovely crispy panko consistency and great flavor.  You'd never know they were made with pork rinds.  Our chicken nuggets turned out delicious!  This is now my favorite way to make them.  Score!  These can be cooked in the air fryer if you'd prefer to use less oil.  375 degrees for about 10-12 minutes, turning once halfway through.

Ingredients:
1 lb boneless, skinless chicken breast
1/2 c Porq Italian Herb Panko Crumbs
1 tbsp Parmesan cheese
1/4 tsp garlic powder
1/4 tsp onion powder
Salt, to taste
Pepper, to taste
Avocado oil, for pan frying 

Directions:

Flatted the chicken to 1/4-inch thickness and cut into desired nugget sizes.  Combine the Italian crumbs, parmesan, garlic powder, onion powder, salt, and pepper in a gallon storage bag.  Add the chicken pieces and shake to coat evenly.  

In a large skillet, heat the oil over medium heat.  Add the chicken and cook for 2 to 3 minutes per side, until cooked through and golden crispy.  

Drain on paper towels.  Season with salt and pepper, to taste.  

Enjoy!