Almond-Parmesan Crusted Chicken Nuggets

Almond-Parmesan Crusted Chicken Nuggets
This is a very simple recipe to prepare.  The pictures do not do it justice.  It tastes better than these pictures look.  I am always experimenting with breading recipes that are not solely pork rind based.  The almond-parmesan combination is one of my favorites, especially on fish.  I used coconut oil to fry these chicken nuggets in.  I bought some a while ago and had yet to use it.  I liked it, however, there are a couple of things you should know.  First, you can definitely taste a slight hint of coconut in the chicken.  Secondly, you do not need to heat it as high as olive oil or vegetable oil.  I found that medium to medium-high is about as hot as you want to heat coconut oil.  Next time I make this dish, I will use olive oil to fry in.  Hope you enjoy it!
INGREDIENTS
1 lb. Boneless, Skinless Chicken breast – Cut into nugget size pieces
1 Cup of Almonds
1/2 Cup Parmesan Cheese – finely grated
1/4 Cup Heavy Cream
1 Large Egg
Pinch of Cayenne Pepper
Coconut oil or Olive Oil Find Coconut Oil Here – Garden of Life Coconut Oil
(2 Tbs. Peace and Love)
DIRECTIONS
Place almonds and parmesan cheese into a food processor and pulse until they are well blended and crumb-like.
Fork whisk the heavy cream, egg, and pinch of cayenne pepper to make your wash
Heat about an inch of oil over medium-high heat.  I use a non-stick wok for frying.  The high sides reduce splatter and clean up is a cinch.
Coat the chicken pieces in the breading, dredge in the egg wash, and then another coat of breading.
Fry the chicken in the oil until cooked all the way through and crispy on both sides.  Try not to flip the nuggets too many times or you will lose your breading
Whenever I fry anything, I always place it on a paper plate or a paper towel afterward to soak up the excess grease.
Choose your favorite low carb dipping sauce.  SERVE AND ENJOY!!!
If made into 4 servings – 3 Net grams of carbs per serving
If made into 2 servings – 6 Net grams of carbs per serving

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Comments

  1. Joanne Lowe says

    I too was going to suggest using refined coconut oil. I HATE the taste and aroma of coconut, but also know how good it is for me to use the less refined product, so I am gradually adding even one squirt of a very healthy product by St. Francis that is a liquid coconut oil and ghee with medium-chain triglycerides added which is so good for our brains. Adding one squirt in a pan with the refined coconut oil, and am working to get used to that. Also you can try and mixture of virgin coconut oil and ghee which has more of a buttery taste too and I’m told it’s good for frying. Also what about avocado oil, can that be used for frying? I just bought a bottle of it but bought it in mind to use as a substitute for extra-virgin olive oil (my favorite is Acropolis, SO good!!!) to get in another good fat into my diet. I don’t love the texture of fresh avocado but am working on that one too because it’s so good for me… JUST found your site, am looking forward to trying out some recipes I find here, then perhaps ordering a cookbook… I’ve been following a course I took in Canada 3 years ago called Life Watchers which uses no wheat and concentrates on balancing blood sugars and eating organic foods and lower carb choices, using grass-fed organic beef, etc. Goodness Me Natural Foods is the name of the store, and the owner/co-founder Janet Jacks developed this course 16 years ago (with adjustments and advancements over time of course), and in the last year published an excellent book on this course called “Discover The Power Of Food”, 413 pages with the first 300 on the 10-week course and the last is 100+ recipes. One excellent book and course! Just sharing as my perspective. I cannot wait to browse your blog!!! Thanking you for your great recipes and how they are going to enrich my food plan, and all I know I will learn from you–I’m so grateful!

    Sending you my best wishes, I look forward to trying this recipe. I just tried frying wild haddock in an almond flour crumb (dipped in organic beaten egg wash first) that I flavored with some seasonings, and it was delicious! The batter didn’t stay on as well as I’d like, thinking perhaps I should have baked it, I used mainly refined coconut oil with a squirt of St. Francis liquid virgin coconut oil and ghee with added MCT’s, trying to gradually get used to the taste of coconut that I hate but know it’s good for me… I feel I know so little and want to learn so much, I am getting there…

    What do you do for sweetening? I used to use some of the bad sweeteners like splenda and even maltitol in some chocolate treats, and have recently learned that these are very bad for raising blood sugar levels/insulin levels which is what I am trying to avoid. What do you think? Looking at Wheat Belly’s sweetener with erythritol and monk fruit, and also Sweet Perfection’s sweetener with chicory root and erythritol. Just ordered each to try, the Wheat Belly package has arrived. One reason I am trying this way of eating is anti-inflammatory for pain relief, another is for weight control, the third is for purely to eat as healthy as I can.

    Sorry for this long note!

    Thanks again for all I’m learning reading here!

    Best wishes to you,

    Joanne Lowe

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