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Explore Low-Carb Chicken Nuggets, Keto | Black Tie Kitchen with 18,096 views, 1,282 likes, and 178 comments. Experience the impact of this video content that has captured audience attention.

These Low-Carb Chicken Nuggets that are delicious! Simple to make and shockingly good to the point they might even fool children into eating healthier! These keto friendly nuggets can be fried, but are oven baked to reduce the amount of mess in the kitchen. When paired with honey are a delectable treat and some of the beast low-carb chicken nuggets you will ever have! www.blacktiekitchen.com for this recipe and more! Follow me on: Instagram: https://www.instagram.com/blacktiekitchen Facebook: https://www.facebook.com/blacktiekitchen Pinterest: https://www.pinterest.com/blacktiekitchen/ INGREDIENTS: - 2-3 lbs chicken breast (or skinless chicken thighs) - 1 onion - 4 cups (32 oz) whole milk - 4-5 garlic cloves - 2 tbsp fresh thyme - 6-10 oz ground pork rinds (panko sized) - 2 eggs - ~3 tbsp coconut flour - ~2 tsp garlic powder - lots of kosher salt - black pepper - cooking spray HARDWARE - knife - container with lid - plastic wrap - aluminum foil - baking tray (x2 is better) - cooling rack (optional) - paper towels - three bowls - two forks DIRECTIONS 1. Bring two cups of whole milk to a simmer over medium low heat. 2. In the meantime, smash the garlic and peel it. 3. Rough cut the onion and remove the leaves from the fresh thyme. 4. Once the milk is warm, remove it from the heat and add the onions, garlic, and thyme. Then add enough salt to make it taste like sea water and black pepper to taste. Optionally, add a teaspoon of red pepper. Set aside to cool to room temperature. 5. Remove any gristle from the chicken and cut into small pieces, roughly 1.5 inch cubes (~4cm) and set aside. 6. Once the milk has cooled add the remaining milk, re-salt to sea water levels, and add more black pepper to taste. 7. Add the chicken, cover with plastic wrap and seal tightly. Place in the fridge for anywhere between 2 and 4 hours. 8. Clean and sterilize everything. 9. Remove the chicken from the fridge and drain the brine. If possible, place the chicken onto a rack to air dry as well as pat down with paper towels. Discard the ingredients onions, garlic, and time that was in the brine. 10. Preheat the oven to 425°F / 218°C. 11. Line a baking sheet with aluminum foil and spray it with cooking spray. If you skip this step, the chicken will stick to the tray. 12. Then, prepare three bowls. Crack two eggs into one and scramble them. In another bowl, add the coconut flour, and in the last, add the pork panko crumbs. If you do not have the pork panko crumbs pre-made, simply add pork rinds to a food processor and pulse until you get a panko crumb consistency. 13. Working in stages, remove as much onions and liquid from each piece of chicken and roll it around in the coconut flour. You want a nice even dusting. 14. Move the piece of chicken from the coconut flour to the egg wash. Make sure it is evenly coated. 15. Then roll the piece of chicken around in the pork panko until it is evenly coated. Shake off any excess and place the chicken nugget onto the baking tray. 16. Place into the oven for at least 40 minutes or until desired brownness is achieved. 17. Remove from the oven and serve alongside your favorite dipping sauces (try honey!). 18. Enjoy! #blacktiekitchen #lowcarbchickennuggets #chickennuggets

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