Ingredients
Chicken Nuggets
- 10 oz canned chicken, drained
- 1 egg
- ½ cup Monterey Jack cheese, shredded
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
Garnish
- Parsley, chopped, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the nuggets evenly.
- Mix ingredients: In a medium bowl, combine the drained canned chicken, egg, shredded Monterey Jack cheese, salt, pepper, and garlic powder. Mix thoroughly to create a uniform mixture.
- Form nuggets: Use a cookie scoop or spoon to drop evenly sized portions of the mixture onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them slightly apart.
- Bake the nuggets: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Halfway through cooking, flip each nugget to ensure both sides become golden and crispy.
- Garnish and serve: Once baked, sprinkle the nuggets with freshly chopped parsley for a touch of color and freshness. Serve hot with your favorite keto-friendly dipping sauces.
Notes
- Using canned chicken makes this recipe quick and convenient, but you can also use cooked shredded chicken.
- Ensure nuggets are flipped halfway for even crispiness.
- Monterey Jack cheese adds creaminess and helps bind the nuggets; you can substitute with mozzarella if preferred.
- For added crunch, sprinkle some crushed pork rinds or almond flour into the mixture.
- Serve with low-carb ketchup, ranch dressing, or avocado-based dips for a complete keto snack.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
