Real Chicken Nuggets: Seed Oil Free, High Protein, Low Carb

The dopamine hit without the guilt!

Let's face it if you were raised in the USA, you probably love chicken nuggets for one reason or another. It's like the taste of childhood!

This take on Chicken Nuggets can help you enjoy the taste, but this time with whole foods!

Ingredients:

Large Batch: Half all ingredients for smaller batch

• 4-5 large Chicken Breasts - (Roughly 2.5ish Pounds)

• 1 Cup of Pork Panko "Bread Crumbs" Or a cup blended/crushed Pork Rinds

• 2 large eggs

• ½ cup of milk

• 1 tsp of garlic powder

• 1 tsp of onion powder

• 1 tsp of paprika

• 1 tsp of thyme

• ½ tsp of pepper

Steps:

1 - Preheat oven to 400 and line baking sheet with parchment paper

2 - Cut chicken in half lengthwise, creating two evenly sliced chicken filets out of each breast (You can buy them pre-made like this in the store)

3 -Pat down chicken filets with a paper towel to absorb excess moisture

4 -Cut chicken filets into roughly 1-inch cubes (aka “nuggets”)

5 - Whisk together eggs and milk in a small bowl and combine

6 - In another bowl combine Pork breadcrumbs, all spices, and thyme until mixed.

7 - Dip chicken nugget into egg and milk mixture until coated

8 - Add coated chicken nuggets into the Pork breadcrumbs mixture until coated evenly all over, creating the chicken nugget “crust”

9 - Place nugget on the baking sheet and repeat until all chicken is dipped and coated

10 - Bake for 20 minutes (flipping chicken nuggets at 10 minutes) and cook until golden brown and chicken is fully cooked - (Discard access milk and egg mixture)