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keto chicken nuggets recipe.
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5 from 1 vote

Keto Chicken Nuggets

These Keto Chicken Nuggets will blow you away. Gluten free, totally delicious, and very easy to make. Serve with your favorite dipping sauce!
Prep Time1 hour
Cook Time25 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 502kcal
Author: Briana

Ingredients

For the chicken brine:

  • 2.5 pounds chicken breast, cut into pieces
  • 8 ounces pickle juice

For the egg wash:

  • 2 large eggs
  • 2 tablespoons heavy cream

For the breading:

  • 168 grams Bob's Red Mill super fine almond flour (1.5 cups)
  • 45 grams pork rind crumbs
  • 45 grams grated parmesan cheese
  • 4 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper

Instructions

  • Preheat the oven to 425°F, and line a baking sheet with parchment paper. For the juiciest and most flavorful chicken nuggets, we recommend brining the chicken pieces in pickle juice, and covering them in the fridge for 30 minutes to 1 hour. After the time is up, use a slotted spoon to remove them and place them on a plate. Discard the pickle juice.
  • Prepare two stations. In a shallow bowl or on a large plate, combine pork rind crumbs, almond flour, grated parmesan cheese, and dry seasonings. Whisk well to combine. In a separate bowl, combine the eggs and heavy cream to make the egg wash.
  • Now, dunk the chicken pieces in the egg wash until they are fully coated. Using a fork or slotted spoon, drain the excess egg wash. Now, drop them in the seasoned almond flour crumb mixture, and coat completely on all sides, pressing lightly to adhere. Then gently shake the pieces to remove any excess crumbs.
  • Add all the coated nuggets to your parchment-lined baking sheet in a single layer. Bake until crispy and golden brown, about 25 minutes, flipping halfway through or until the internal temperature reaches 165°F. Allow to cool for about 10 minutes on the baking sheet to allow the breading to adhere to the chicken nuggets.
  • Top with flakey sea salt if desired, then serve with your favorite dipping sauces!
  • Store the nuggets in the fridge in an airtight container for up to 5 days. Reheat in the microwave, in the oven, or air fryer.

Notes

  • Pickle brining can be skipped if desired, but you will want to salt the chicken a bit more before coating it. 
  • Omit the cayenne pepper if desired or if serving to children.
  • For best results, allow the chicken to cool for at least 10 minutes before enjoying. This will help the breading adhere to the chicken properly. 
  • This recipe can be made dairy free and pork free. These chicken nuggets can also be fried in oil or in the air fryer. Please view the instructions in the body of the post for substitutions, variations, and cooking methods.
  • Please note, depending on the size of your chicken pieces, you may not use all of the breading. We recommend setting some breading aside and adding to your dredging station as needed when you need more bread crumbs.
  • These nuggets also freeze well! You can freeze them in a single layer on a baking sheet while raw or cooked, then transfer them to a freezer-safe bag. They can stay in the freezer for up to 6 months.

Nutrition

Calories: 502kcal | Carbohydrates: 8g | Protein: 55g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 2631mg | Potassium: 762mg | Fiber: 3g | Sugar: 1g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg