Nothing beats the satisfying crunch of chicken nuggets, especially when you’re committed to a keto lifestyle and craving that crispy texture. Luckily, you don’t have to give up on nuggets completely. These keto chicken nuggets deliver a golden, crispy exterior with a juicy center—all without the carb guilt. They’re so delicious, you might forget they’re keto-friendly.
Why This Recipe Works Perfectly for Keto
Traditional nuggets often bring an unwanted carb load. But these keto chicken nuggets skip the flour and breadcrumbs, replacing them with almond flour and crushed pork rinds. It might sound unconventional, but the result is pure nugget perfection.
Here’s why these nuggets are a must-have in your keto meal plan:
- ✅ Low in carbs and high in protein to keep you full.
- ✅ Made with common keto pantry staples.
- ✅ Ideal for meal prepping, so you’re always ready for a tasty snack or meal.
Key Keto Ingredients and Their Importance
This recipe keeps things simple and keto-friendly:
- 🐔 Chicken Breast: Lean and packed with protein, it’s the perfect canvas for a crispy coating.
- 🌰 Almond Flour: A keto-approved substitute for traditional flour, adding subtle nuttiness and helping create a golden crust.
- 🐷 Crushed Pork Rinds: The secret to unbeatable crunch, naturally low in carbs and rich in fat.
- 🧀 Parmesan Cheese: Adds savory flavor and crisps beautifully in the oven or air fryer.
- 🥚 Egg: Binds the coating to the chicken, ensuring every bite is crispy.
Flavor and Texture Compared to Traditional Nuggets
Wondering how these keto chicken nuggets compare to their drive-thru counterparts? They truly stand out. The crushed pork rinds provide the satisfying crunch breadcrumbs usually do, while almond flour and Parmesan add richness and flavor. The result: a crispy, golden crust with tender, juicy chicken inside. Plus, you avoid the carb crash common with regular nuggets, making these perfect for keto and even winning over non-keto eaters.
Tips for Perfect Keto Nuggets
- ✂️ Cut chicken into even pieces for uniform cooking.
- ❄️ Chill the chicken before coating to help the crust stick better.
- 👏 Press the coating firmly onto the chicken pieces to ensure maximum crunch.
- 🧑🍳 Give nuggets enough space when cooking to avoid steaming and sogginess.
- 🌡️ Cook until the internal temperature reaches 165°F for juicy, safe-to-eat chicken.
Meal Prep, Storage, and Reheating
Meal Prep
- Make a double batch and freeze for easy future meals.
- Flash freeze nuggets on a sheet before bagging to keep them separate.
Storage
- Keep nuggets in an airtight container in the fridge for up to 3 days.
Reheating
- Reheat in an oven or air fryer at 350°F to restore crispiness.
- Avoid microwaving to prevent soggy, chewy nuggets.
Serving Suggestions
These keto chicken nuggets are versatile for any occasion—dinner, lunchboxes, or snacks. Pair them with a fresh salad and ranch dressing, roasted zucchini fries, or keto-friendly dipping sauces like sugar-free honey mustard, buffalo sauce, or spicy mayo.
Perfect for weeknight dinners, game days, or impressing friends with keto-friendly comfort food.
If you’ve been missing nuggets while following keto, this recipe is your crispy come-back. Easy to prepare, family-approved, and perfect for meal prep, these keto chicken nuggets prove that delicious and keto-friendly can go hand in hand. Grab your almond flour and crushed pork rinds, and enjoy nuggets that are undeniably tasty — keto or not.
Crispy Keto Chicken Nuggets
Equipment
- Mixing Bowls
- baking sheet
- Wire rack
- Parchment Paper
- air fryer
- Tongs
Ingredients
For the chicken nuggets
- 1 1/2 pounds boneless skinless chicken breast cut into bite size nugget pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika or regular paprika
For the keto coating
- 1/2 cup blanched almond flour
- 1 cup crushed pork rinds crushed very fine, measured after crushing
- 1/2 cup finely grated Parmesan cheese powdery style works best
- 2 large eggs beaten
- 2 tablespoons heavy whipping cream whisked into the eggs
- 3 tablespoons avocado oil or light olive oil, for greasing and drizzling
Optional for serving
- 1/4 cup sugar free ketchup or dipping sauce check labels for keto friendly ingredients
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, then place a wire rack on top and lightly grease it with a little avocado oil.
- Pat the chicken pieces dry with paper towels and place them in a mixing bowl, then season with salt, black pepper, garlic powder, onion powder, and smoked paprika, tossing until all of the chicken is evenly coated.
- Add the almond flour to a shallow bowl and in a second shallow bowl whisk together the eggs and heavy cream until completely combined.
- In a third shallow bowl combine the crushed pork rinds and grated Parmesan cheese, stirring well to distribute the cheese evenly through the crumbs.
- Working with a few pieces at a time, dredge the seasoned chicken in the almond flour to lightly coat, shake off any excess, then dip each piece into the egg mixture, letting extra drip back into the bowl.
- Press the egg coated chicken pieces firmly into the pork rind and Parmesan mixture, turning to coat all sides and pressing to help the crunchy coating adhere well.
- Arrange the coated chicken nuggets in a single layer on the greased wire rack, leaving a little space between each piece so air can circulate for maximum crispiness.
- Drizzle or lightly spray the tops of the nuggets with the remaining avocado oil to help the coating turn golden and crisp in the oven or air fryer.
- Bake in the preheated oven for about 16 to 18 minutes, flipping once halfway through, until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F.
- For an air fryer option, cook the coated nuggets in a single layer at 380°F for about 10 to 12 minutes, shaking the basket or turning the pieces once, until crispy and cooked through.
- Transfer the cooked nuggets to a plate and let them rest for a few minutes to allow the coating to set, then serve hot with sugar free ketchup or your favorite keto friendly dipping sauce.
- To meal prep, let leftover nuggets cool completely, then refrigerate in an airtight container for up to 3 days or freeze in a single layer before transferring to a freezer bag for longer storage.
- Reheat chilled or frozen nuggets in a 350°F oven or air fryer until heated through and crisp again, avoiding the microwave so the coating stays crunchy.
Notes
Nutrition
