Chicken Nuggets (Parmesan-Pork Rind Crust)
Crispy, savory nuggets made from a juicy mix of ground chicken and pork, coated in a golden crust of Parmesan and pork rinds.
Ingredients
½ lb ground chicken
½ lb ground pork
1 egg
¼ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
¾ cup crushed pork rinds
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
2 Tbsp butter or tallow (for pan-frying)
Sugar-free ketchup or mustard
1 tsp olive oil (cold drizzle, optional)
Chopped parsley for garnish
Macronutrients
(per 4–5 nuggets, makes 4 servings)
Protein: 28g
Fat: 29g
Carbs: 2g
Preparation
In a mixing bowl, combine ground chicken (½ lb), ground pork (½ lb), egg (1), Parmesan (¼ cup), garlic powder (½ tsp), onion powder (½ tsp), paprika (½ tsp), salt (¼ tsp), and black pepper (¼ tsp). Mix until well combined. Chill for 10–15 minutes if mixture is sticky.
Form into nugget-sized pieces (about 1½-inch wide, ½-inch thick).
In a shallow dish, mix crushed pork rinds (¾ cup), Parmesan (¼ cup), and Italian seasoning (½ tsp).
Press each nugget into the crust mixture to coat all sides thoroughly.
Heat butter or tallow (2 Tbsp) in a skillet over medium heat. Fry nuggets in batches for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Do not overcrowd the pan.
Drain on paper towels. Garnish with chopped parsley and drizzle with olive oil (1 tsp) if desired. Serve with your favorite keto-friendly dip.
200m row
10” box