Very low. I don't know the exact counts but on the recipe I loosely followed she listed it as only a trace of carbohydrate per tender. Parmesan cheese is very low, and I'm not sure about the hot sauce but it's not very high either. Butter is carb-free, and count the carbs for any seasonings you add. They're Induction friendly but you're going to have to come up with your own counts.
Tonight I'm trying another variation that is NOT Induction friendly. Instead of using pure parmesan cheese, I'm breading nuggets with a mixture of 1/2 almond flour and 1/2 parm seasoned with garlic salt and pepper. I dipped them in hot sauce before breading instead of egg and baked them without frying. They taste like chicken coated with spicy cheese nips for some reason. Very good!
Linsy's "Breaded" Spicy Chicken Nuggets (Not for Induction!)
2-4 chicken breasts, cut into chunks (I used 2 large breasts, and it made 16 chicken nuggets).
1/2c almond flour
1/2c parmesan cheese
2tsp garlic salt
2tsp pepper
1/2c Frank's Red Hot Sauce
Preheat oven to 375. Pour hot sauce into a small bowl. In another bowl, mix parmesan cheese, almond flour, garlic salt, and pepper. Soak a chicken piece in hot sauce and then dredge in flour/cheese mixture. Place on greased baking sheet. Repeat for the rest of the chicken chunks. Bake until outside is crispy and the chicken is done all the way through. Serve with ranch or your favorite dipping sauce.
I ground my own almond flour today in my magic bullet--it turned out great, but some of it got blended too long and got turned into almond butter. I might try to make a batch of Splenda-sweetened homemade almond butter one of these days if I can find something to put it on.
