Like most kids, both of my boys love chicken nuggets. In fact, if they could have chicken nuggets every night for dinner, that’s probably what they would do. While I’m not opposed (in the least) to grabbing fast food on occasion, I do like coming up with my own versions of their favorites at home. These Low Carb Chicken Patties are a kid-approved substitution that have the delicious taste of chicken nuggets without all the carbs.
Now, I know you may be wondering why low carb matters when I’m feeding my kids. If you don’t know, my oldest is a Type 1 Diabetic and while we don’t limit his foods or restrict any food groups, I like to cut the carbs when I can so that he can enjoy more of what he eats without having to worry about correcting his blood sugar lately. Pair this with the fact that I eat low carb and these Low Carb Chicken Patties are a meal the entire family can enjoy. Here’s how to make them:
- 20 ounces of shredded canned chicken
- 1 large egg
- 2 tablespoons of almond flour
- 1 teaspoon of Italian seasoning
- 1 teaspoon of pepper
- ⅓ cup of olive oil
- Add the shredded canned chicken to a bowl and break it apart.
- Mix in the eggs, almond flour, Italian seasoning and pepper and combine well.
- Form fist sized patties, squishing all the ingredients together.
- Add the olive oil to a pan and heat to medium heat.
- Add the low carb chicken patties to the oil.
- Cook on each side for 3-4 minutes, until the centers are cooked and the crust is crunchy and brown.
- Once cooked, drain any excess oil by placing the chicken patties on a paper towel.
- Serve immediately with dipping sauce.
These Low Carb Chicken Patties are so easy to make and trust me when I say they will be an instant favorite in your home. To start, I opened my canned shredded chicken (you can substitute fresh shredded chicken if you want) and used a fork to separate it well in my bowl.
Next, I added my egg, almond flour (a low carb cooking staple), Italian seasoning and pepper to my shredded chicken and mixed it all together well.
Once my mixture was well combined, I scooped out first sized portions and used my hands to shape patties, squishing all the ingredients together to help them bind as I made the patties.
Once my Low Carb Chicken Patties were made, I added my olive oil to a pan and heated it over medium heat. Once the oil was hot, I carefully added my chicken patties and cooked them on each side for 3-4 minutes until the outside was crispy and golden and the inside was cooked. Since cooking times vary, it’s find to continue turning the chicken patties until they are completely cooked.
Once my Low Carb Chicken Patties were cooked to perfection, I drained any excess oil by cooling them on a plate covered with a paper towel.
After giving my patties a few minutes to cool, I added them to a serving dish, sprinkled green onions over the top and served them with no sugar added ketchup (you can choose your favorite dipping sauce to pair with them).
Just like that I had a quick, easy and above all kid-approved low carb dish that’s perfect for busy weeknights!
With tons of chicken and just the right amount of crunch in every bite, these Low Carb Chicken Patties are a perfect substitution for chicken nuggets any day of the week! Enjoy!