Crispy LCHF Chicken Nuggets

Warning! Do not google chicken nuggets … made from meat slurry, urghh!  I almost lost my appetite. Luckily chicken nuggets do not have to be made from a questionable source, but can be made from quality produce; I’ll always choose chicken breast over slurry (just the word makes me shudder). And made with ground almonds instead of flour nuggets are perfect for a low carb diet too.


I don’t actually have any precise measurements for this dish, but the ingredients are:

chicken strips
ground almonds
salt and pepper

butter or coconut oil (without coconut flavour) for frying

Pour some milk into a bowl and put the chicken into the bowl; leave to soak for 10-15 minutes. Shake off any excess milk, coat strips with ground almonds and place on a plate until all of the chicken is covered and ready to be fried. Season with salt and pepper. In a frying pan melt the butter or coconut oil over medium heat, cook for about 5 minutes on each side – depending on the size of the strips.

I served the nuggets with finely sliced sweetheart cabbage, chili mayo, and a tomato and chili salsa  that I found on the BBC food website; I added some red pepper and replaced the coriander with fresh basil, (no, I’m not particularly good at following others’ recipes).


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