Keto Chicken Nuggets
Ever wondered would it be like to make chicken nuggets at Mila’s house at 9 o’clock at night? Join us for a delirious and chaotic episode of At Home with Mama Mila where I attempt to show you how to make my favorite keto chicken nuggets that everyone loves. They’re so easy that even if you’ve been going all day, you can throw them together in a few minutes, even while delirious, and they’ll still turn out perf.
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00:00 Introduction
00:15 Welcome back!
00:32 We’re making Keto Chicken Nuggets!
01:28 Ingredients
02:02 Prepare the mixture.
04:08 Mix it all up.
05:30 Prep the pan and oven.
05:46 Scoop, patty + bake!
06:54 Baked, baby!
07:44 Plate it and try it!
09:52 Thanks for watching, come again soon!
Keto Chicken Nuggets| Mila Martinico
PREP TIME
14 MINUTES
COOK TIME
16 MINUTES
TOTAL TIME
30 MINUTES
SERVINGS
4-6
INGREDIENTS
2 LBS of Ground Chicken
2 Eggs
2 Cups of Shredded Cheddar
1/3 Cup of Mayo
1 Cup of Parm
1 tsp of Garlic Powder
1 tsp of Onion Powder
1 tsp of Salt
1 tsp of Pepper
1/4 tsp of Thyme
DIRECTIONS
Preheat your oven to 425º.
Line a baking sheet with parchment paper.
In a large bowl, combine 2 lbs of Ground Chicken with 1/3 cup of Mayo and 2 Eggs.
Add in 1 tsp of Garlic Powder, 1 tsp of Onion Powder, 1 tsp of Salt, 1 tsp of Pepper and 1/4 tsp of Thyme.
Add in 1 cup of Parmiggiano Reggiano and 2 cups of Shredded Cheddar.
Combine all of your ingredients together. It’s best to do this with your hands to make sure that all of the ingredients make their way into the ground chicken.
Take an ice cream scoop and scoop out your mixture into balls. I like to press them into patties.
Place your chicken mixture at least 2 inches apart as they will spread a bit.
Bake for 16 minutes or until the edges of the cheesy are nice and crispy.
Let cool and serve. Store in an airtight container in the fridge for 2-3 days or store in the freezer for up to 3 months. Reheat in the oven or air fryer to keep the cheese crispy.
Buon Appetito!
FOLLOW & TAG ME IF YOU MAKE THIS RECIPE, I’D LOVE A VIRTUAL TASTE!