Name: Low Carb Baked Chicken Nuggets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: International
Ingredients: 907 g Ground chicken (2 lbs); 2 large Eggs; 33 g Grated parmesan cheese (1/3 cup); 56 g Shredded mozzarella (1/2 cup); 0.75 tsp Garlic Powder; 0.75 tsp Onion powder; 0.75 tsp Paprika; 2 tsp Salt; 50 g Grated parmesan cheese (1/2 cup); 3 tbsp Potato starch (or tapioca/corn starch); 0.5 tsp Paprika; 0.5 tsp Dried parsley; 1 spray Olive oil spray (for greasing tops); 60 g Ketchup (1/4 cup); 0.5 tbsp Worcestershire sauce; 1 tsp Sriracha sauce

Ground chicken easily dries out in high-heat ovens without proper binding agents. Using melted mozzarella and parmesan directly in the meat mixture locks in moisture, preventing the proteins from seizing and turning chalky.

The outer parmesan and starch coating crisps up perfectly at 425 degrees Fahrenheit, recreating the texture of traditional breadcrumbs without the excess carbohydrates. Shaping the meat into flat ovals maximizes the surface area that makes contact with the hot parchment paper, resulting in a more even crust. Ground poultry is fully safe to consume once a meat thermometer inserted into the thickest nugget reads 165 degrees Fahrenheit (74 degrees Celsius).

Step By Step

Instructions × 4

Preparation

Prepare Equipment and Coating

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent the nuggets from sticking and to encourage a crispy base. In a shallow bowl, whisk together the grated parmesan cheese, potato starch (or tapioca/corn starch), paprika, and dried parsley for the coating. Set this mixture aside.

50 g Grated parmesan cheese3 tbsp Potato starch1/2 tsp Paprika1/2 tsp Dried parsleyLarge baking sheetParchment paperShallow bowlWhisk

Mix the Chicken Base

In a large bowl, combine the ground chicken, eggs, 1/3 cup grated parmesan, shredded mozzarella, garlic powder, onion powder, the remaining paprika, and salt. Gently mix with your hands until the ingredients are just incorporated. Do not overmix, which can compress the proteins and result in a dense texture.

907 g Ground chicken2 large Eggs50 g Grated parmesan cheese56 g Shredded mozzarella3/4 tsp Garlic Powder3/4 tsp Onion powder1/2 tsp Paprika2 tsp SaltLarge bowl

Cooking

Shape and Bake

Drop small clumps of the meat mixture directly into the prepared coating. Roll gently to coat, then shape them into flat ovals. Place each oval onto the parchment-lined baking sheet, flattening them slightly to maximize surface contact. Lightly spray the tops with olive oil. Bake for 15 minutes, remove from the oven to carefully flip each nugget, and bake for an additional 10 minutes. The thickest nugget must reach an internal temperature of 165°F (74°C). Note that they will shrink slightly as they cook.

1 spray Olive oil sprayLarge baking sheetInstant-read thermometer

Serving

Prepare Dip and Serve

While the nuggets finish baking, mix the ketchup, Worcestershire sauce, and Sriracha in a small bowl until smooth. Serve the spicy ketchup dip alongside the freshly baked chicken nuggets.

60 g Ketchup1 1/2 tsp Worcestershire sauce1 tsp Sriracha sauceSmall bowlWhisk

Low Carb Baked Chicken Nuggets

Instructions × 4

Prepare Equipment and Coating

Mix the Chicken Base

Shape and Bake

Prepare Dip and Serve

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