Breaded Chicken Pieces and Keto Fries

October 8, 2019 by Leanne Vogel September 14, 2019

Crispy chicken pieces coated in low-carb “breading” and served with keto-friendly french fries.

Ingredients

Jicama Fries

• 1 medium jicama (about 1 lb/455 g), peeled and cut into fry-like pieces
• 2 tablespoons avocado oil
• 1/2 teaspoon paprika
• Pinch of finely ground sea salt

Chicken Nuggets

• 1 1/2 cup (115 g) crushed pork rinds
• 2 teaspoons onion powder
• 3/4 teaspoon finely ground sea salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes

• 2 large eggs, whisked

• 1 lb (455 g) chicken tenders

• 1/2 cup (105 g) mayonnaise or sugar-free ketchup, for serving (optional)

Instructions

1. Preheat the oven to 400°F (205°C). Line two rimmed baking sheets with parchment paper or a silicone baking mat.
2. Place the jicama pieces on one of the baking sheets and toss with the oil and paprika. Bake for 40 minutes flipping the fries over halfway through baking.
3. Meanwhile, prepare the chicken nuggets by combining the ground pork rinds, onion powder, sea salt, garlic powder, and parsley flakes in a large bowl.
4. Crack the eggs in a medium-sized bowl and whisk well.
5. Coat the chicken tender pieces in the egg, then transfer to the pork rind mixture. Coat well in the mixture, then transfer to the second baking sheet. Repeat with remaining chicken tenders until all tenders are coated well.
6. Transfer to the oven and bake for 30 minutes. By this time, the fries should have cooked for about 10 minutes, so everything will be complete at the same time.
7. Remove the baking sheets from the oven, sprinkle the fries with salt, and enjoy immediately. Serve with the mayonnaise on the side for dipping, if desired.

Notes

The fries are a recipe from The Keto Diet Cookbook, by Leanne Vogel.

For the pork rinds, you can purchase them whole and smash them yourself, or purchase ground pork rinds. You just want the consistency to be like a panko breadcrumb.

Nutrition Information Per Serving