There is just something about chicken nuggets. Maybe it’s the fun of eating with your hands or just the yum factor of dipping in a condiment but they really are a comfort food. I’m happy to eat them for lunch along with my kids when I have some of these waiting in the freezer.
These are grain and gluten free, low carb, and a THM S.
I’ve roasted whole chickens just to save the meat for this recipe but it also works great with leftover chicken meat. The trick is warming the chicken before adding it to the mixer so it shreds into tiny pieces with no effort.
2 cups finely shredded cooked chicken
8 oz. cream cheese
1/4 cup almond flour
1/2 tsp. garlic powder
1/2 tsp. salt
Directions: Shred chicken with an electric mixer. This works best with a combination of dark and white meat (or just dark meat) that is still warm. If you are using leftover chicken warm it up a bit first. Once the chicken is shredded add in the rest of the ingredients and mix until thoroughly combined.
Drop scoops onto a greased baking sheet (or use parchment paper to line it) and flatten into a nugget shape. Bake at 350 for 12-14 min until slightly golden and firm.
To reheat from frozen I either microwave for about 45 seconds or bake in the oven or toaster oven at 350 for about 10 min.
Follow me on Facebook: https://www.facebook.com/Mercy-and-Gratitude-THM-Recipe-Blog-1668136256791847/?fref=ts
Or here on wordpress by clicking follow in the lower right corner.