Quick and Easy Series: Keto Chicken Fingers with Mock Honey Mustard

My family loves chicken fingers- its a comfort food for all of us for sure.
So of course I have a few keto versions that we love. This one may be my favorite- for two reasons- its just SO FLAVORFUL, while at the same time the easiest to whip up!
I hope you will give them a try- the secret to these is in the breading combination! We love this breading so much that I actually make it in bulk, already mixed together and ready to go- making a great dinner even quicker!!!!

For the chicken You will need:

Chicken, cut into strips that are approx. equal in size, around 2 lbs
1/2 cup nutritional yeast
1 cup Parmesan ( the green can kind)
1 cup crushed pork rinds
seasoning of your choice, to taste
1 stick butter, melted

Directions:

( preheat oven to 400 degrees)

Dip Chicken into the butter.
Coat with breadcrumb mixture very well.
Repeat, Placing them on parchment lined baking sheet.
Cook for 20 minutes, then increase temp to 450 and bake additional 5 minutes.

For the honey mustard:

1/2 cup mayonaise
1/4 cup mustard
1 tbsp hot sauce, mild
1 tbsp apple cider vinegar
1 tbsp Gentle Sweet ( or sweetener of your choice, amount will vary based on what you choose)

( the measurements for the honey mustard are guesstimated, as I didn't measure- basically its a taste and add, taste and add type method here)

SERVE and ENJOY!
( I often serve this with cauliflower "mac and cheese" or roasted veggies)

Comments

Popular posts from this blog

Keto Breaded Pork Chops - A Quick and Easy Recipe INGREDIENTS - 8 thin cut boneless pork chops ( can also use chicken) 1 cup crushed pork rinds 1/2 cup parmesan cheese (the kind in the green can!) 1/4 cup Nutritional Yeast ( this ingredient is SO flavorful - worth buying! but you could just use the parmesan and pork rinds only 1:1 ratio if you wanted) salt and pepper to taste any other seasonings to taste ( I used a bit of garlic powder today) 1 stick melted butter ( this is IMPORTANT!) DIRECTIONS- Combine dry ingredients together in a shallow bowl. Melt butter in a Shallow bowl. Season butter, dry ingredients and pork with salt and pepper, as well as any seasoning of choice. Set up bowls and a parchment lined baking pan assembly line style. Dip pork into butter, then coat well in dry mixture, then set on pan. Repeat this step until all pork is finished. Bake in top rack of oven at 425 degrees approx 20-25 min, depending on thickness of your m...

The Nitty Gritty That is Fibro

Today I may or may not have the flu. How would you not know, right? Well, if you have Fibromyalgia, every day feels like a variation of the Flu. So if I ever do get sick, like an acute Sickness, well I never know if it is yet another symptom, or a just a bad Fibro day. So it got me thinking...With the flu so rampantly going around, maybe now is a good time to try and explain my everyday, my Fibro. I know so many who love me, or who know me and have me on your prayer chain, well you aren’t really sure what exactly it is.

Buffalo Chicken Soup (topped with blue cheese here) Ya'll. I just can't even describe how amazing this tastes- it is just so very decadent and exactly what I was craving today with my cold. The fact that it comes together with little to no effort was just the icing on on the proverbial cake for me today! As much as I love buffalo dip, I may just love this more! Ingredients : 25 ounces canned white meat chicken ( or shred your own) 10 oz riced cauliflower ( I used frozen Birdseye) 1/2 cup Frank's Hot Sauce 1/2 cup sour cream 1/2 cup heavy cream 2 cups chicken stock 1 cup shredded cheddar cheese 1 Tbsp Ranch ( I used Penzey's) 1 can Chipotle Rotel ( or any Rotel) Directions: Dump all ingredients except sour cream into Instant Pot. Set to Soup Setting ( or Manual 20 min) and make sure top is on Sealing. Now just let it cook and depressurize. Stir in sour cream and taste for any flavor adjustments. Serve with extra cheese, or blue cheese on top. E...

Search This Blog