So you thought that KETO was strictly boring? Think Again! I've found so many creative ways to enjoy the recipes I love by exploring Keto. I do think that if you have an open mind and desire to make good food, then you can be BOSS at Keto recipes as well. Enjoy this one!
For the mustard sauce:
· 1/2 cup mayonnaise
· 2 tablespoons yellow mustard
· 2 teaspoons dijon mustard
· 2 teaspoons apple cider vinegar
· 1/2 teaspoon garlic powder
· 1/4 teaspoon turmeric
· 1/4 teaspoon onion powder
· 10-15 drops liquid truvia (adjust to taste as many truvia brands vary in sweetness)
For the chicken:
· 1 pound hand-trimmed chicken breast, cut into 1-inch pieces
· 1 to 2 cups pickle juice
· 1/2 teaspoon coarse kosher salt
· 1/2 cup unflavored whey protein isolate
· 1 tablespoon baking powder
· 1 tablespoon erythritol (truvia), confectioners
· 1/2 to 1 teaspoon salt (I like salt—I use 1 teaspoon)
· 1/2 teaspoon garlic powder
· 1/2 teaspoon paprika
· 1/2 teaspoon black pepper
· oil for frying, high heat tolerant (I use avocado oil)
DIRECTIONS
1. For the mustard:
In a small bowl, mix together mayonnaise, yellow mustard, dijon mustard, vinegar, garlic powder, turmeric, onion powder, and truvia until well combined. Cover or place in a sealed container. Set aside until chicken bites are ready to serve.
(Note: Mustard sauce can be stored in a sealed container in the refrigerator for up to two weeks.)
2. For the chicken:
Place the cubed chicken in a ziplock bag or shallow dish, then add pickle juice and kosher salt. Mix well and make sure that all chicken pieces are submerged in pickle brine. Place chicken in the refrigerator to marinate for 30 to 60 minutes. Remove from fridge about 25 minutes prior to frying to let the chicken come toward room temperature. This helps promote even cooking and superior texture.
Once marinated, drain the brine and pat chicken pieces dry. Set aside.
3. For pan frying: Place a large, high-sided frying pan over low to medium/low heat. Pour oil into pan to create a minimum depth of 1/2 inch oil. For best results, use a thermometer and keep the oil temperature around 350-degrees. (If the oil is too hot, it will burn the batter. Alternatively, if the oil isn't hot enough, the batter will absorb excess oil and may not crisp up very well.)
For deep frying: Turn on your fryer and set to about 350-degrees (if it has a temperature gauge.)
4. While the oil is heating, combine whey protein powder, baking powder, erythritol (truvia), salt, garlic powder, paprika, and pepper in a medium low-rimmed bowl. Mix well.
5. Roll each piece of chicken in the mixture until all sides are thoroughly covered. Place coated bites on a pan or dish lined with parchment paper. Once all pieces are coated, you can re-roll any pieces that need additional coating until all the mixture has been used up.
6. Drop chicken bites into hot oil and allow to fry for 4-6 minutes or until cooked through. If pan-frying, flip halfway through cooking. The length will depend on oil temperature and size of chicken bite. I suggest cutting into larger pieces to check for doneness and gauge cooking time. Place fried nuggets on a cooling rack lined with paper towels.
7. Chicken is best eaten right away while hot and crispy. Serve with sweet mustard sauce or your favorite dipping sauces. Enjoy!
ADDITIONAL NOTES
Reheat leftovers in a 350-degree oven for about 5 minutes or in an air fryer at 375-degrees for 3-5 minutes. Microwaving leftovers is not recommended.