Easy Keto Zucchini Chicken Nuggets
Easy Keto Zucchini Chicken Nuggets
This recipe is designed to teach everyone how to make easy keto zucchini chicken nuggets.
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Servings: 20 nuggets
Ingredients
- 1 lb canned cooked shredded chicken, drained
- 1 medium zucchini, shredded
- 1/4 cup finely chopped onion
- salt and pepper to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 23 grams freshly grated parmesan cheese (1/4 cup)
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Spread shredded zucchini in a single layer on a cheese cloth or kitchen towel. Sprinkle some salt over the zucchini and let it set for 5 minutes to absorb the salt.
- Wrap the zucchini in the cheesecloth or towel and aggressively squeeze as much of the liquid out as possible. The more liquid is squeezed the crispier the nuggets will be. Place chicken, shredded zucchini and chopped onion into a large food processor.
- Process 30 to 40 seconds or until mixture is slightly mushy and sticks together. If needed stop and scrape down the sides of the processor bowl to make sure everything gets combined. Add salt, pepper and dry seasoning. Process and few seconds to fully combine.
- Sprinkle in the grated parmesan and process another 30 seconds until everything is fully combined and mostly smooth. Scoop mixture put 2 TBS at a time and place on the prepared baking sheet. Press the scoops into tight smooth "nugget" shapes.
- Place in preheated oven. Bake at 400 degrees for 12 minutes. Turn and bake another 12 to 13 minutes or until golden. For a crisper nugget air fry at 350 for 7 minutes on each side instead of baking them. Remove the cooked nuggets form the oven and allow to cool 2 to 3 minutes to avoid burning fingers.
- Serve immediately warm with the serving dip and sides of choice,