It was a dark, rainy Saturday night and I was craving Chick-fil-A. As we all know, those delicious golden nuggets are not keto-compliant, but I was bound and determined.
That evening, I spent a couple of hours concocting the perfect chicken nugget using some pork rinds that I had on hand.
The result? I think you'll like these. They are crunchy in all the right places. Even better, you can bake them instead of having to waste a bunch of oil. With some light substitutions, these can even be strict keto or paleo!
One last thing! You can really create some interesting flavors depending on the pork rinds that you choose. My suggestion starting out is to keep it simple and then venture out from there (Chili Cheese Chicken Nuggets, anyone?).
Aggressively throw your pork rinds into a sturdy ziplock bag and CRUSH 'EM like your haters on Twitter. You want a fine, panko-like breadcrumb! Place into a large bowl.
Slice up your chicken pieces into dainty little nuggets, sized the way you like them.
Whisk three eggs, add all spices, and mix 'em up like it's the last day of school.
Add your chicken pieces to the egg and seasoning mixture and stir like a fine cocktail.
Remove each piece of chicken and place them in the pork rind breading bowl. Coat the chicken like it's a cold winter morning and then place onto a baking sheet.
Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F/74°C.
Once the chicken has cooled, dip it into your favorite keto compliant dip. Or cheat and use some secret sauce like I did!
