Baked Nuggets

BAKED CHICKEN NUGGETS

I originally found this recipe for chicken, but when I got ready to make it, I didn't have any thawed out, so I used fish. It was yummy!  I've since made it as created for chicken and it is just as delicious.  This has become a family favorite

Ingredients:

• 2 lb chicken or fish, cut into 2" pieces
• 1/2 Bag of original pork rinds (unflavored)
• 3 Tablespoons Mayonaise
• 3 Tablespoons Dijon Mustard
• 1 Egg
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Granulated Garlic Powder
• 2 Teaspoons Italian Seasoning

Preheat your oven to 425.  Line a baking sheet with parchment paper for easy clean-up later.  Begin by cutting up your chicken pieces into large bite size bits.  

Combine salt, pepper, cayenne, paprika, Italian seasoning, and garlic powder in a small bowl.  Use this to season the chicken pieces. Use it all, then set the meat aside.

Put about half a bag of pork rinds into a gallon ziplock bag (or similar plastic bag).  Using your hands or a rolling pin, smash the pork rinds until there are no large chunks left.  Some of the rinds will be almost powder but that's okay.  Set aside.

In yet another bowl, blend mayo, dijon, and egg until smooth.  This will be a dredge for the meat pieces.

Take your chicken pieces by hand and dredge them through the mustard/egg mixture, then the crushed pork rinds.  Place them on the baking sheet.  Continue until all pieces have been dipped in the mustard/egg mixture and coated in pork rinds.  Arrange them on the sheet in a single layer, edges not touching, if possible.

Bake for 35 minutes for chicken pieces or 20 minutes for fish.  Serve with an aioli sauce or sugar free ketchup. 

Note: the nutrition information below is for chicken.
Makes 4 servings.
Calories: 480
Fat: 23g
Carbs: 1g
Protein: 61g