My Low Carb Chicken Nuggets have only 5 ingredients and take about 5 minutes to prepare. They freeze well, travel well, and taste delicious! This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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There is just something about chicken nuggets. Maybe it's the fun of eating with your hands or just the yum factor of dipping in a condiment but they really are a comfort food. I'm happy to eat them for lunch along with my kids when I have some of these Low Carb Chicken Nuggets waiting in the freezer.
Can I Use Leftover Chicken?
I've roasted whole chickens just to save the meat for this recipe but it also works great with leftover chicken meat.
Expert tip: The trick is warming the chicken before adding it to the mixer so it shreds into tiny pieces with no effort.
Most of the chicken nugget recipes I've come across use small pieces of raw chicken and just bread them. Those are good but I like the soft texture that is inside conventional chicken nuggets. That is what I wanted to mimic in this recipe.
With a big bowl and a decent mixer, you can even shred the chicken and mix in the other ingredients all at the same time. Just make sure the chicken is very warm and the cream cheese is soft.
It is as simple as mixing, scooping, and flattening. It really takes about 5 minutes to make a whole batch.
These low carb chicken nuggets are great to serve for parties because you can make them ahead and just reheat. But I've also been known to sneak a few cold right from the fridge.
For a complete eat with your hands kid-pleasing meal make a batch of my Broccoli Cheese Nuggets too!
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📖 Recipe
Ingredients
- 2 cups cooked chicken
- 8 oz cream cheese
- 1 egg
- ¼ cup almond flour
- 1 teaspoon garlic salt
Instructions
- Shred chicken with an electric mixer. This works best with a combination of dark and white meat (or just dark meat) that is still warm. If you are using leftover chicken warm it up a bit first. Once the chicken is shredded add in the rest of the ingredients and mix until thoroughly combined.
- Drop scoops onto a greased baking sheet (or use parchment paper to line it) and flatten into a nugget shape.
- Bake at 350 for 12-14 min until slightly golden and firm.
Notes
Nutrition
Originally posted on Dec 31, 2015. Revised and republished on Jan 28, 2018.
patricia says
Just made these 3 nights ago. I used canned chicken (what I had on hand) and used a flax egg as I am allergic to eggs. I rolled mine in crushed pork rinds. We enjoyed them.
Janice says
Can you use backing blend instead of almond flour?
Taryn says
Yes
Chris R says
Looking forward to trying this, I bet my grandkids will love it!
Barb says
Thanks to Lady J who shared about using canned chicken... I was wondering about exactly that. Now I'll be able to try them out, easily!
LadyJ says
YUMMMM!!! These are so quick and easy to make and very tasty. I wasn't feeling like making a big dinner and just wanted something like a light snack. These fit the bill perfectly! I made them with canned chicken as it was all I had on hand and they came out great. I paired them with a honey mustard sauce. There are so many options you can use with these nuggets for seasonings, etc. Thank you so much for sharing = )