Crunchy Cricket Chicken Nuggets & Avocado Mayo

CRUNCHY CRICKET CHICKEN NUGGETS & AVOCADO MAYO

Crunchy Cricket Chicken Nuggets & Avocado Mayo. 2g carbs and plenty of protein for these incredibly yummy and keto-friendly chicken nuggets. Check out the recipe macros… the mayo is included!!!!Crunchy Cricket Chicken Nuggets & Avocado Mayo

If you’re longing for fried chicken that doesn’t taste of coconut and has an incredibly crunchy ‘skin’ that doesn’t require pork scratchings, you won’t go wrong with this one.


Easy to prepare, easy to cook and easy on the palate. Too easy and too tasty, in fact. You’ll need some willpower not to eat the whole lot. Mind you, although the recipe is for 2 servings, if you prefer larger portions, double up the ingredients and munch away to your heart’s content.

I personally prefer a smaller portion served with a side salad. As a self-confessed salad-addict, I can’t go for more than one day without a large portion of raw veggies in my belly. Especially if they’re the produce of my own, organic garden. Remember my Italian-style vinaigrette post? Go to the recipe HERE, if you fancy a taste of the world’s healthiest salad dressing.Crunchy Cricket Chicken Nuggets & Avocado Mayo

How to Make Crunchy Cricket Chicken Nuggets & Avocado Mayo. 

The key ingredient, the one that gives each bite a satisfying crispness, is crickets. Yes, you need a small amount of dried, edible crickets. They’re not as gross as you might think. And they’re more common in the food chain than you can imagine (click HERE to find out how everyone eats bugs unknowingly – every single day).

Just pour them straight out of their pouch into a coffee grinder or blender, pulse a couple of times and you’ll forget what they were.Crunchy Cricket Chicken Nuggets & Avocado Mayo

If the idea of eating bugs really doesn’t appeal to you, pork scratchings can be used instead. But I genuinely feel these nuggets taste much better with the cricket ‘crumbs’.

Not sure where to buy crickets? Scroll to the recipe and click on the Amazon links I have provided for you.Crunchy Cricket Chicken Nuggets & Avocado Mayo

The other ingredients are ordinary kitchen staples: Parmesan cheese, egg, seasoning and dried tarragon. You can easily swap the spices I chose for anything that you’d rather use instead.Crunchy Cricket Chicken Nuggets & Avocado Mayo

How To Make Easy Cheesy Avocado Mayo.

It’s just ripe avocado, cream cheese and mayonnaise. Blend until creamy, season to your taste and that’s it. It will take you longer to peel the avocado than to make this lovely dipping sauce.Crunchy Cricket Chicken Nuggets & Avocado Mayo

Ready to give Crunchy Cricket Chicken Nuggets & Avocado Mayo a go? I promise you won’t be able to taste critters. Just don’t tell the children… or the husband/wife…  ;D

Enjoy!

CRUNCHY CRICKET CHICKEN NUGGETS & AVOCADO MAYO
 
Author: 
Nutrition Information
  • Yield: 2
  • Serving: 1
  • Calories: 568
  • Fat: 38g
  • Net Carbs: 2g
  • Protein: 42g
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. High Protein. Gluten Free. Grain Free.
Prep time: 
Cook time: 
Total time: 
Edible crickets give these easy-peasy chicken nuggets a super-crunchy coating. Dip them in the avocado mayo and delight the whole family. But maybe keep the bugs your secret... 😉
Ingredients
  • 250g chicken thigh fillets (skinless)
  • 20g edible crickets (U.S. option HERE)
  • 70g ripe avocado (net weight)
  • 40g full-fat cream cheese
  • 40g freshly grated Parmigiano Reggiano
  • 1 small egg (beaten)
  • 20g mayonnaise (U.S. option HERE)
  • tsp fine Himalayan pink salt (U.S. option HERE)
  • ¼ tsp Season All
  • ½ TBSP dried tarragon
  • a generous sprinkle of freshly ground black pepper
  • a pinch of cayenne pepper (or as much as you can handle)
  • 1 TBSP extra virgin olive oil - plus enough for pan frying - (U.S. option HERE)
Instructions
  1. in a blender, put avocado, cream cheese and mayo, and blitz until velvet-smooth; add enough salt and pepper to suit your taste buds, cover with cling film, and keep refrigerated.
  2. cut chicken into nugget-size chunks and rub with listed ^^^ seasoning, spices, tarragon and EVOO.
  3. cover and refrigerate; the longer you leave the chicken to marinade, the more flavoursome the result, but if you're in a hurry, you can omit this step.
  4. add beaten egg to the marinated chicken, making sure every piece is nicely coated.
  5. put the dried crickets in a coffee grinder or similar and pulse 2-3 times so as to obtain a coarse flour.
  6. place grated Parmigiano and cricket flour in a small bowl and stir to combine.
  7. dip each chicken piece into the Parmigiano/cricket flour mix and set on a plate or tray.
  8. splash some extra virgin olive oil into a frying pan and set the heat to medium-high.
  9. when oil reaches sizzle point (you can test with one bit of chicken), pan-fry chicken pieces for a few minutes each side, until nicely browned and crispy.
  10. transfer to a dish lined with kitchen paper and serve immediately, with your avocado mayo on the side.
Notes
You can swap thigh fillets for breast, if you prefer.

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.

 

Your feedback matters to me! Please leave a comment below. If you try this recipe, make my day and share a photo on social media with the hashtag #queenketo. Thank you! 🙂

 

2 Comments

  1. Hi there, I have a cheese sensitivity, can I use 60g of cricket flour instead? Or maybe ground pork rinds?

     

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