KETO LOW-CARB BACON PARMESAN CRUSTED CHICKEN NUGGETS

KETO LOW-CARB BACON PARMESAN CRUSTED CHICKEN NUGGETS

Ingredients

• 4 slices bacon cooked
• 1/2 cup shredded Parmesan cheese
• 1/2 cup almond flour
• 1 pound skinless chicken breasts sliced into 1 1/2 inch cubes
• 1 egg
• 1 tablespoon Italian Seasoning more or less to taste if desired
• McCormick's Grill Mates Chicken Seasoning to taste
• salt and pepper to taste
• cooking oil spray I use olive oil

Avocado Ranch Dip

• 1/2 avocado depending on the size of your avocado 3/4 of the halved avocado may work best
• 1/3 cup sour cream
• 2 tablespoons ranch dip seasoning I used Hidden Valley. Add more or less to taste if desired. See recipe notes on how to make your own seasoning.

Instructions

1. Preheat oven to 400 degrees.
2. Add the cooked bacon to a blender or food processor. Blend for 30 seconds. Add the almond flour and shredded parmesan cheese to the blender. Blend for 30-40 seconds to create a crusted topping. Place the crust mixture in a medium-sized bowl.
3. Add the Italian Seasoning, chicken seasoning, salt, and pepper to the bowl with the bacon and almond flour. Stir well.
4. Layer a sheet pan with parchment paper.
5. Add the egg to a bowl.
6. Dip the chicken cubes in the egg first and then the crust mixture. Place the chicken pieces on the pan with the parchment paper.
7. Spray the top of the chicken with cooking oil. Bake for 20-22 minutes until the nuggets are crisp.
8. Remove from the oven and cool before serving.

Avocado Ranch Dip

• Combine all of the ingredients in a medium bowl. Mash the avocado. Stir and blend well.

Notes

• (TIP: add the almond flour, parmesan, and bacon to a ziploc bag. Place the egg coated chicken in the bag. Seal and shake to fully coat).
• If you prefer to make your own ranch seasoning, combine the following: 1/2 teaspoon chives, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, 2 teaspoons dill, and salt and pepper to taste.