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.
Equipment
- Mixing Bowls
- Cutting board & sharp knife
- Frying pan or skillet
- Tongs
- Paper Towels
- Small whisk or fork
Ingredients
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
Instructions
Step 1: Prepare the Chicken
- Rinse and pat dry the chicken breasts with paper towels.
- Cut the chicken into bite-sized pieces, roughly 1–1.5 inches each.
- 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!
Step 2: Mix the Coating
- In a shallow bowl, combine almond flour, grated Parmesan, garlic powder, paprika, salt, and black pepper.
- 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.
Step 3: Prepare the Egg Wash
- In a separate bowl, beat the eggs until smooth and slightly frothy.
- Make sure there are no streaks of egg white left.
- Pro tip: A whisk works best here—whisk continuously to prevent lumps.
Step 4: Coat the Chicken
- Dip each piece of chicken into the beaten eggs, making sure it’s fully covered.
- Roll the chicken in the almond flour mixture until coated on all sides.
- 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.
Step 5: Cook the Nuggets
- Heat olive oil in a nonstick skillet over medium heat.
- Add the chicken pieces, leaving a little space between each nugget.
- 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.
Step 6: Drain and Serve
- Transfer cooked nuggets to a plate lined with paper towels to drain any excess oil.
- 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.
Notes
Nutritional Value (per serving, approx.):
- Calories: 320 kcal
- Protein: 32g
- Fat: 20g
- Carbohydrates: 4g
- Fiber: 2g
- Net Carbs: 2g
- Sodium: 550mg