Keto Chicken Nuggets

Crispy on the outside, tender on the inside, and packed with flavor—these keto chicken nuggets are the kind of recipe you’ll want to keep in your weekly rotation. They come together quickly, use simple ingredients, and taste just as satisfying as the classic version you grew up eating. The best part? They fit perfectly into a low carb meal plan without feeling like a compromise.

I love making these at home because they’re so much better than anything frozen or store-bought. When you whip up DIY chicken nuggets, you get to control the seasoning, the texture, and the freshness. Plus, it’s easy to prep a big batch and freeze some for later, making it a convenient option for busy days or quick lunches.

These easy chicken nuggets are great for both adults and kids, especially if you have family members who aren’t fully keto but enjoy good food. They’re a fun option for low carb kids meals since the crispy coating feels familiar but doesn’t rely on traditional breadcrumbs. I’ve served them as a keto chicken lunch, a snack, and even as part of a larger dinner spread—they always disappear fast.

I also love how customizable keto nuggets can be. You can switch up the seasonings, use different dipping sauces, and pair them with your favorite sides. Whether you’re craving something comforting, need a protein-packed lunch, or want homemade keto chicken nuggets that fit effortlessly into your meal plan, this recipe checks every box.

Why You’ll Love It

• Crispy without the carbs. These nuggets get that golden, crunchy exterior without breadcrumbs, giving you all the texture you crave in a low carb meal.
• Perfect for meal prep. Make a batch today, freeze some, and you’ve got easy keto chicken nuggets ready for quick lunches or effortless dinners all week long.
• Kid-approved flavor. Even picky eaters enjoy them, which makes them a great addition to low carb kids meals without anyone feeling like they’re “eating differently.”
• Simple ingredients, big payoff. No complicated steps—just straightforward cooking that delivers delicious homemade keto chicken nuggets every single time.
• Endlessly versatile. Pair them with your favorite sauces, toss them on a salad, or serve them as a keto chicken lunch—you can dress them up or keep them simple.

Ingredient List

For the Chicken Nuggets:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ cup almond flour
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 large eggs, beaten
• 2 tbsp olive oil (for frying)

Optional Dipping Sauce:

• ¼ cup sugar-free ketchup
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• Pinch of paprika

Ingredient Notes

• I always use almond flour for the coating—it crisps up beautifully and keeps these nuggets low carb.
• Don’t skip the Parmesan cheese! It adds that irresistible golden crunch and a punch of flavor.
• Chicken breasts work best here; they stay tender and juicy, but thighs can work if you prefer richer meat.
• Paprika and garlic powder are a game-changer for flavor—don’t be shy with them!
• If you want the ultimate crunch, beat the eggs well and coat the chicken thoroughly before dredging in the flour-cheese mix.

Kitchen Equipment Needed

• Mixing bowls – For beating eggs and combining the coating ingredients. I love using glass bowls; they’re easy to clean and don’t retain odors.
• Cutting board & sharp knife – For slicing chicken into perfect bite-sized pieces. A good knife makes this step so much easier.
• Frying pan or skillet – For cooking the nuggets until golden and crispy. I usually use a nonstick skillet for easy flipping.
• Tongs – To turn the nuggets without losing their coating. Makes life so much simpler!
• Paper towels – For draining excess oil. Helps keep the nuggets nice and crisp.
• Small whisk or fork – To beat the eggs smoothly; I always keep one handy in the prep area.

Instructions

Step 1: Prepare the Chicken

1. Rinse and pat dry the chicken breasts with paper towels.
2. Cut the chicken into bite-sized pieces, roughly 1–1.5 inches each.
3. Set aside on a plate while you prepare the coating.

Pro tip: Try to cut all pieces a similar size so they cook evenly—no one wants a chewy nugget!

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Step 2: Mix the Coating

1. In a shallow bowl, combine almond flour, grated Parmesan, garlic powder, paprika, salt, and black pepper.
2. Whisk together so the spices are evenly distributed.

Pro tip: Use a fork to break up any clumps in the Parmesan—it helps the coating stick better.

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Step 3: Prepare the Egg Wash

1. In a separate bowl, beat the eggs until smooth and slightly frothy.
2. Make sure there are no streaks of egg white left.

Pro tip: A whisk works best here—whisk continuously to prevent lumps.

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Step 4: Coat the Chicken

1. Dip each piece of chicken into the beaten eggs, making sure it’s fully covered.
2. Roll the chicken in the almond flour mixture until coated on all sides.
3. Place the coated nuggets on a plate and repeat with the remaining chicken.

Pro tip: Lightly press the coating onto the chicken—it helps it stick better during cooking.

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Step 5: Cook the Nuggets

1. Heat olive oil in a nonstick skillet over medium heat.
2. Add the chicken pieces, leaving a little space between each nugget.
3. Cook for 3–4 minutes on each side, or until golden brown and fully cooked inside.

Pro tip: Don’t overcrowd the pan—this keeps the nuggets crispy instead of soggy.

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Step 6: Drain and Serve

1. Transfer cooked nuggets to a plate lined with paper towels to drain any excess oil.
2. Serve warm with your favorite dipping sauce or enjoy as part of a keto chicken lunch.

Pro tip: For extra crispiness, place the drained nuggets on a wire rack for a few minutes before serving.

Tips and Tricks for Success

• Make sure the chicken is dry before coating—this helps the coating stick and prevents sogginess.
• Uniform pieces cook more evenly; aim for consistent sizes.
• Use medium heat when frying to avoid burning the coating before the chicken cooks through.
• Don’t overcrowd the pan—give each nugget space for a golden, crispy finish.
• Let the nuggets rest a few minutes on a wire rack or paper towels before serving; it keeps them extra crunchy.

Ingredient Substitutions and Variations

• Chicken thighs can replace chicken breasts for juicier nuggets.
• Coconut flour can be used instead of almond flour, but use about half the amount and adjust egg quantity as needed.
• Cheddar or Asiago cheese can swap for Parmesan for a different flavor twist.
• Add Italian seasoning, smoked paprika, or cayenne to the coating for extra flavor.
• Bake instead of frying for a lighter version: 400°F (200°C) for 15–20 minutes, flipping halfway.

Serving Suggestions

• I love serving these keto chicken nuggets with a side of roasted veggies—the crisp, savory nuggets pair perfectly with colorful, lightly seasoned vegetables.
• They’re amazing as part of a low carb kids meal alongside carrot sticks and sugar-free ranch dip—it always disappears fast!
• Serve them with zoodles or a fresh green salad for a quick and satisfying keto chicken lunch.
• Pair with homemade sugar-free BBQ sauce or ketchup for dipping; it brings out the flavor in every bite.
• For a fun twist, toss the nuggets in buffalo sauce and serve with celery sticks for a spicy snack or dinner.

Storage and Reheating Instructions

• Refrigerate: Store cooked nuggets in an airtight container for up to 4 days.
• Freeze: Place nuggets in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
• Reheat in oven: Bake at 350°F (175°C) for 8–10 minutes until heated through and crispy.
• Reheat in air fryer: 5–7 minutes at 360°F (180°C) keeps them perfectly crunchy.
• Avoid microwave reheating if possible—it can make the coating soft instead of crisp.

Frequently Asked Questions

Can I bake these nuggets instead of frying?

Absolutely! Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through. They’ll still be crispy and delicious.

Can I use chicken thighs instead of breasts?

Yes! Thighs stay juicier and add a richer flavor, just cut them into similar-sized pieces for even cooking.

Are these nuggets suitable for kids?

Definitely! They make a great low carb kids meal and even picky eaters usually love them.

Can I make them ahead of time?

Yes, you can prep and freeze the coated nuggets, then cook them straight from the freezer whenever you need a quick meal.

What’s the best way to keep them crispy?

Drain on a paper towel or wire rack after cooking and avoid overcrowding the pan. Reheating in the oven or air fryer works best to maintain crunch.

Can I change up the seasoning?

Absolutely! Try smoked paprika, Italian seasoning, or even a little cayenne for a spicy kick—it’s easy to customize.

Did you try this recipe? Let me know in the comments how it turned out!