Description
These keto chicken nuggets are a quick, easy, and delicious low-carb snack or meal option. Featuring canned chicken mixed with shredded Monterey Jack cheese and simple seasonings, these nuggets are baked to golden perfection, offering a crispy, cheesy bite that’s perfect for dipping in keto-friendly sauces.
Ingredients
Chicken Nuggets
- 10 oz canned chicken, drained
- 1 large egg
- ½ cup Monterey Jack cheese, shredded
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the nuggets.
- Mix Ingredients: In a mixing bowl, combine the drained canned chicken, egg, shredded Monterey Jack cheese, salt, pepper, and garlic powder. Stir thoroughly until all ingredients are evenly incorporated.
- Form Nuggets: Using a cookie scoop or spoon, drop equal portions of the chicken mixture onto a baking sheet lined with parchment paper or lightly greased, spacing them evenly.
- Bake Nuggets: Place the baking sheet in the preheated oven and bake the nuggets for about 10 to 12 minutes. Remember to flip them halfway through to ensure both sides become golden and crispy.
- Garnish and Serve: Once baked, remove the nuggets from the oven, sprinkle freshly chopped parsley on top for added color and flavor, and serve immediately with your favorite keto-friendly dipping sauces.
Notes
- Ensure canned chicken is well-drained to avoid soggy nuggets.
- You can substitute Monterey Jack cheese with cheddar or mozzarella for variation.
- For extra crispiness, you can lightly spray the nuggets with cooking oil before baking.
- These nuggets can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
