M loves McDonald's chicken nuggets, and technically he can eat one along with a big syringe of oil, but that's not exactly ideal, you know? So I was delighted when someone sent me this recipe from the Keto Cookbook for a less industrially processed version of chicken nuggets I could easily adapt to his 3:1 ratio.
And of course, I made them into dinosaurs. Because dinosaur chicken nuggets are the best chicken nuggets. To do that, I used this silicon mold. (The dinosaur mold comes with robot shapes as well!)
It's really important to make these in a silicon mold - what I've discovered is that silicon allows all the fat to absorb back into things as they cool, so now I do all my muffins and so forth in silicon liners. With these in particular, the fat melts out and bubbles up up a lot during cooking - baking in silicon keeps you from losing the fat in the recipe to maintain the ratio.
Ingredients for 3:1 chicken nuggets:
18g dark meat chicken, cooked, shredded in a food processor
16g raw egg whites, beaten until it holds a peak
20g duck fat (or lard)
5g olive oil
4g coconut flour
0.5g baking powder
Seasonings to taste (I used salt, pepper, and garlic powder)
Directions:
Pre-heat the oven to 450 degrees. Lightly grease the molds.
Combine the chicken meat, coconut four, baking powder and seasonings together in a small bowl. Stir very well to evenly coat the chicken with the dry ingredients. It should look a bit sandy at this point.
Fold in the shortening and olive oil. Mix about 1/3 of the egg whites into the chicken mixture to loosen it back up a little. Fold in the remaining egg whites, being careful to not deflate too much but still evenly combining the ingredients. This wall make a "slurry" of chicken nugget mix. Do not despair.
Divide the slurry evenly among the shapes using a small spatula. Don't fill each mold more than halfway full so that each one has room for the fat to bubble up during cooking. A single batch of this recipe makes a ~260 calorie serving, so that could be 3-4 nuggets depending on your mold size.
Bake about 12-15 minutes depending on the size of your mold (I used 12 minutes for the above molds, and 15 minutes for larger oval-shaped molds in my first batch). Remove from the oven and allow to cool in the molds. The fat should completely re-absorb into the nuggets.
Once cool, remove from the molds and serve or store in the fridge.
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