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Low Carb Keto Cottage Cheese Chicken Nuggets Easy Weeknight Dinner

LOW CARB KETO COTTAGE CHEESE CHICKEN NUGGETS centered hero view, clean and uncluttered

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These low carb keto cottage cheese chicken nuggets deliver flavor and satisfaction for easy dinner or family dinner. Perfect as a weeknight meal, this cottage cheese recipe is simple and tasty for keto chicken nuggets or low carb dinner.

Ingredients

Scale
  • 1 pound ground chicken or see FAQs above
  • 1/2 cup full fat cottage cheese or see FAQs above
  • 1 large egg beaten
  • 1/2 cup pork rind panko
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup pork rind panko
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Put the ground chicken into a big mixing bowl and keep it ready.
  2. Drain the full fat cottage cheese by placing it in a fine mesh strainer or cheesecloth for about 5 minutes to get rid of extra moisture.
  3. Add the beaten egg, pork rind panko, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper into the bowl with chicken and stir well. Then fold in the drained cottage cheese.
  4. Use a large cookie scoop (about 1.5 tablespoons) to portion out the mixture on a baking sheet lined with parchment paper, shaping each into a nugget and flattening a little.
  5. Combine the coating ingredients in a shallow bowl. Roll each nugget in the seasoned pork rind panko, pressing gently so it sticks well.
  6. For air frying, cook half the nuggets at 400 degrees F for 10 minutes, turning them halfway through; refrigerate or freeze the rest.
  7. To bake, arrange nuggets on a greased or parchment-lined sheet and bake at 425 degrees F for 15 to 20 minutes.
  8. For stovetop, pan fry nuggets in bacon fat or oil of choice over medium heat for 3 to 4 minutes on each side.
  9. Make sure the internal temperature reaches 165 degrees F.
  10. Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition