Condiment - Chick fil a sauce keto recipes
Author: Ted Vlashi
You’ll love this crispy, perfectly tender chicken topped with mayo and pickles, sandwiched in between lettuce leaves! This homemade copycat Chick Fil A Sauce recipe is exactly like the restaurant's signature sauce, but it's made better for you, in just five minutes, and in the comfort of your own home.
Copycat Chick Fil A Sauce
This homemade copycat Chick Fil A Sauce recipe is exactly like the restaurant's signature sauce, but it's made better for you, in just five minutes, and in the comfort of your own home.
Provided by: Laura
Total time: 13 minutes
Cook time: 3 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5
Provided by: Laura
Total time: 13 minutes
Cook time: 3 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
- 1/2 cup sugar free mayo
- 1/4 cup sugar free bbq sauce
- 1.5 Tablespoon yellow mustard
- 2 teaspoons lemon juice
- 4 pitted dates soaked in 2.5 Tablespoons warm water
Nutrition:
- Calories: 60 kcal
- Carbohydrate: 8 g
- Protein: 1 g
- Fat: 3 g
- Saturated Fat: 1 g
- Trans Fat: 1 g
- Cholesterol: 2 mg
- Sodium: 217 mg
- Fiber: 1 g
- Sugar: 6 g
- Serving Size: 1 serving
- Soak the dates in warm water for about 5 minutes, until softened.
- Add all ingredients (including the date water) to a food processor or blender. Blend on high until creamy.
The Best Keto Chicken Nuggets (Chick-Fil-A Copycat)
Zero carb keto chicken nuggets are grain free and nut free. A keto Chick-Fil-A copycat chicken nugget perfect with sugar free keto Chick-Fil-A sauce.
Provided by: Anna Hunley | Keto In Pearls
Total time: 60 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 30 servings
Number of ingredients: 8
Provided by: Anna Hunley | Keto In Pearls
Total time: 60 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 30 servings
Number of ingredients: 8
Ingredients:
- 1 lb chicken breasts
- 1/2 cup dill pickle juice (from jar) for brining.
- 1 egg, beaten
- 1.5 cups (6 ounces) crushed pork rinds
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp salt
- pinch pepper
Nutrition:
- Calories: 261 calories
- Carbohydrate: 0.1 grams carbohydrates
- Fat: 9.4 grams fat
- Fiber: 0 grams fiber
- Protein: 44.6 grams protein
- Serving Size: about 6 nuggets
- Cut chicken breasts into 1 inch nuggets.
- Transfer to a large ziplock bag and add pickle juice to the bag. Refrigerate at least 30 minutes up to overnight. The longer, the better.
- Preheat oven to 425 degrees. Line large baking sheet with a roasting rack and set aside.
- In food processor, pulse the pork rinds until they are a crumb consistency. Transfer to a small bowl.
- Add the spices to pork rinds and fluff with a fork. Transfer the pork crumb mixture to a fresh plastic bag.
- Remove chicken from the fridge and transfer to new ziplock bag. Discard the juice.
- Add the egg to the chicken and squish around so that all of the chicken is coated.
- Use tongs to transfer the chicken nuggets to the bag with the pork mixture. Seal the bag, squish with your hands, and make sure all of the chicken is heavily coated.
- Transfer the nuggets to the baking sheet. Place them in a single layer.
- Bake for 20 minutes.
- Serve with sugar free Chick-Fil-A sauce or sugar free ketchup.
Keto chicken "sandwich" (copycat Chick-fil-A")
You’ll love this crispy, perfectly tender chicken topped with mayo and pickles, sandwiched in between lettuce leaves! This deliciousness won’t leave you dragging or overly stuffed!
Provided by: Karen
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15
Provided by: Karen
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/2 cup dill pickle juice*
- 1/4-1/2 cup arrowroot starch (sub with tapioca starch)
- 2 large eggs
- 1/4 cup water
- 1 cup almond flour
- 1 tsp. paprika
- 1 tsp. sea or kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. celery salt
- 1 cup avocado or coconut oil for frying
- 8-10 lettuce leaves (butter or Bibb lettuce works best)
- pickle slices to top
- mayo for topping (see suggestions in notes)
Nutrition:
- Calories: 320 cal
- Slice chicken horizontally and then place in a zip lock bag or between parchment paper to gently pound with the flat side of a mallet until about 1/2″ thick.
- Marinate chicken in the pickle juice for at least an hour.
- Gather 3 bowls for dredging. In the 1st bowl place the arrowroot. Start with 1/4 and add more if necessary.
- In the second bowl, beat the eggs and add water. Mix until combined.
- In the third bowl, add almond flour, paprika, salt, pepper, garlic powder and celery salt. Mix well with a fork to get the lumps out.
- Heat the oil in a 8 inch skillet to about 350°F. (Use thermometer or see post for instructions on how to know if it’s hot enough).
- IMPORTANT, make sure chicken is dry before starting process. This helps keep breading on when frying. Dip each chicken piece into the arrowroot first (shake off excess), then the egg covering both sides, then coat in flour on each side.
- Repeat dipping the chicken in egg and almond flour mix for thicker coating.
- Once the oil is 350 degrees, work in batches, adding chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Handle chicken carefully so breading doesn’t fall off. Transfer to a paper towel-lined plate.
- Serve chicken immediately on lettuce leaves (or buns) with mayo & pickles.
