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!

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)

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