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Ketofied Copycat Chick-Fil-A Chicken Nuggets (Keto and Low-Carb)

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Chick-Fil-A nuggets and strips are a favorite of so many people young and old. When I say favorite… I mean it. This chicken has a huge following for many reasons. This was one of our favorite fast-food chains. Their hospitality and drive-thru are both nothing short of stellar and amazing. Not to mention the sense of community felt every time you heard the words “my pleasure.” Sadly, this chicken isn’t (technically) keto and doesn’t fit our keto lifestyle. 

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My kids used to love this chicken, A LOT. Pre-Keto we were in their drive-thru at least twice a week (sometimes more). Once we started Keto we abruptly quit for a couple of months. Then my kids would get it as a treat every now and again.

Keeping it Keto

As we continue to gain more knowledge about ingredients and food additives we decided to look much closer at this delicious chicken’s ingredient list. There was more than meets the eye or tastebuds. We still love this company and wish them well. However, we realized that we probably shouldn’t really “treat” ourselves this way. Until the ingredient list changes, we must part ways.

It took a very long time for us to come to terms that most commercially produced foods add so many additives to their chicken, including sugar. My son actually began calling them “sugar nuggets” and refused to eat them. This was a huge step for him and our entire nugget lovin’ family. 

Chick-fil-a at Home

My kids began asking me to make nuggets and strips at home. Of course, they wanted that Chick-Fil-A flavor. I started looking at copy-cat recipes. My sister has always made a keto version of nuggets for her son and so I used her recipe in combination with some copy-cat versions in an effort to keto-fy the nugget.

To fully appreciate this recipe, you may need to have been somewhat adapted to keto ingredients and flavors. Why? Because we use crumbled plain pork rinds/chicharrones as the main portion of our breading. Unless you are eating a high fat low-carb diet you may not understand the use of this ingredient. To keto-fy any recipe we use what is an approved ingredient. Chicharrones are actually pretty useful in keto recipes. Shocking, I know. Don’t be turned off by it yet. Just try it. 

Cooking Methods

We tested several methods of cooking. Our favorite, for time’s sake, is baking. At first, we started on a parchment-lined pan. This was good but left the bottom of the chicken a little more “wet” than we liked it. We added a rack to the mix and discovered that it was the best method to keep the “crust” crispy all the way around. If you don’t have a rack don’t sweat it. You’ll still enjoy this chicken. Especially if you’ve been keto for a while and need that Chick-Fil-A fix.

I can’t say I am finished with this recipe. Knowing myself, I will more than likely tweak this one a few more times. Having said that, the flavor and texture are pretty good at this point to share with y’all. I’ll be sure to add updates. 

As always, It was MY PLEASURE. Steph

Chicken nugget dipped in sauce

Ingredients:

  • 2 eggs
  • ¼ cup Heavy Cream 
  • 1-2 cups dill pickle juice (for marinade)
  • 3 – 4 Lbs Chicken Tenders
  • 3 cups pork rind crumbs (you can make your own)
  • 2 tablespoons coconut flour (we only use THIS kind)
  • 3 tablespoons powdered sweetener (we used golden Lakanto Monkfruit)
  • 1 – 2 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh black pepper
  • 1 teaspoon pink Himalayan salt

Instructions:

Up to 4 hours before you are ready to cook your nuggets/tenders add the raw chicken to a dish and pour over the dill pickle juice. Cover and place in the refrigerator to marinate. 

30 minutes before you are ready to cook. Remove the chicken from the dill pickle juice and rise. Set aside. 

Gather your ingredients. 

Preheat your oven to 400.

Prepare your baking sheets lined with parchment paper or rack (preferred method).

Prepare pork rinds/chicharrones by pulsing in a food processor until they resemble coarse bread crumbs.  

In a small bowl beat together well the eggs and heavy cream.

In another medium bowl mix together all dry ingredients well. 

Set up an assembly line. Raw chicken, then egg and cream mixture, then the dry ingredients, then prepared pan. 

Using one hand for the wet ingredients dredge each tender in the egg mixture. I usually flip the chicken a couple of times.

Chicken tender in egg mixture

Pick the chicken up from the egg mixture using your wet hand and drop it into the dry ingredient bowl. Then using your other dry hand begin to push the dry ingredients into the sides of the chicken and pour some dry ingredients onto the still wet top side of the tender. Then, still using the dry hand, push the dry ingredients into the tender.

You can flip the chicken if needed. Just be sure there is “breading” on all sides of the chicken. Using the dry hand place the chicken on the prepared baking sheet. 

You can cut up the chicken into cubes and do the same thing but it will take much longer! This mom did chicken strips… enough said. Ha! 

Bake on the rack at 400 for 15 min or until cooked through. 

Serve alone or with some easy cauliflower tots!

Tips

These taste great with some homemade ranch dressing.

When you are finished with pickles, always keep the jar of pickle juice. Pickle juice makes a great marinade or flavor for dressings.

Nugget Dipping Sauce (2 servings)

  • 3 tablespoons (sugar-free) mayo (see video below)
  • 2 teaspoons no-sugar-added ketchup or 1 teaspoon tomato paste
  • 1 teaspoon yellow mustard
  • 1 tablespoon powdered sweetener ( I use golden Lakanto Monkfruit)
  • 1 dash allspice
Homemade Keto Mayo

Ketofied Copycat Chick-Fil-A Chicken Nuggets
Macros based upon the whole recipe using 3 lbs of chicken. Divide total numbers by the number of servings you get.

NutrientValue
Calories 3508
Total Carbs 24g
Net Carbs 6g
Fiber 6g
Protein 517g
Fat 144g

Ketofied Copycat Chick-Fil-A Chicken Nuggets (Keto and Low-Carb)

Ingredients

  • 2 eggs
  • ¼ cup Heavy Cream
  • 1-2 cups dill pickle juice for marinade
  • 3 – 4 Lbs Chicken Tenders
  • 3 cups pork rind crumbs you can make your own
  • 2 tablespoons coconut flour I only use this kind
  • 3 tablespoons powdered sweetener I used golden Lakanto Monkfruit
  • 1 – 2 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh black pepper
  • 1 teaspoon pink Himalayan salt

Instructions

  • Up to 4 hours before you are ready to cook your nuggets/tenders add the raw chicken to a dish and pour over the dill pickle juice. Cover and place in the refrigerator to marinate.
  • 30 minutes before you are ready to cook. Remove the chicken from the dill pickle juice and rise. Set aside.
  • Gather your ingredients.
  • Preheat your oven to 400.
  • Prepare your baking sheets lined with parchment paper or rack (preferred method).
  • Prepare pork rinds/chicharrones by pulsing in a food processor until they resemble coarse bread crumbs.
  • In a small bowl beat together well the eggs and heavy cream.
  • In another medium bowl mix together all dry ingredients well.
  • Set up an assembly line. Raw chicken, then egg and cream mixture, then the dry ingredients, then prepared pan.
  • Using one hand for the wet ingredients dredge each tender in the egg mixture. I usually flip the chicken a couple of times.
  • Pick the chicken up from the egg mixture using your wet hand and drop it into the dry ingredient bowl. Then using your other dry hand begin to push the dry ingredients into the sides of the chicken and pour some dry ingredients onto the still wet top side of the tender. Then, still using the dry hand, push the dry ingredients into the tender.
  • You can flip the chicken if needed. Just be sure there is “breading” on all sides of the chicken. Using the dry hand place the chicken on the prepared baking sheet.
  • You can cut up the chicken into cubes and do the same thing but it will take much longer! This mom did chicken strips… enough said. Ha!
  • Bake on the rack at 400 for 15 min or until cooked through.
  • Serve alone or with some easy cauliflower tots!
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