Keto Chicken Nuggets 1G Carbs

Need more fun keto chicken recipes? Try my keto chicken wings, keto chicken tenders, and keto buffalo chicken dip next. Breaded chicken should be its own food group. Don’t get me wrong—classic grilled or air fryer chicken breast is delicious, but once you add breading to chicken, you’re speaking a totally different language. Classic chicken nuggets use copious amounts of breading and hidden sugar, but my keto chicken nuggets are infinitely crispier, juicier, and more flavorful…just sans carbs.

Why I love this recipe

Multiple cooking methods. I tested the oven, stovetop, and air fryer methods, so you can choose whichever is more convenient. Simple ingredients. Most of which you probably have on hand. Super convenient. You can use chicken breasts or canned chicken! Better than fast food. Nothing bums me out more than ordering chicken nuggets only to find it’s 99% breading. These nuggets are packed with perfectly cooked meat and have an ingredient list I can actually pronounce!

Ingredients needed

Chicken breast. I used boneless skinless chicken breasts cut into bite-sized pieces. Make sure they’re uniform, so they cook evenly. Crushed pork rinds. My favorite keto bread crumb substitute. If you don’t have pork rinds, you can use blanched almond flour. Parmesan cheese. To add flavor to the batter. Celery salt. My secret ingredient for making these nuggets fast food-worthy. Salt and black pepper. To taste. Start lightly since the celery salt will be quite flavorful. Eggs. To dredge the chicken pieces in.

How to make keto chicken nuggets

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 200C/400F and line a large baking sheet with parchment paper. In one bowl, whisk the eggs with both salts and pepper. In a second bowl, combine the parmesan and breadcrumbs. Step 2- Dredge the chicken. Toss the chopped chicken in the egg mixture until fully coated. Add the chicken pieces to the dry ingredients and toss to coat. Step 3- Bake. Place the breaded chicken on the baking sheet and bake for 15-17 minutes or until golden and crispy. Serve warm.

Arman’s recipe tips

Use canned chicken instead. Just make sure there’s no added sauce or sugar in it. Don’t overbake the nuggets. Unlike classic nuggets, the breading will not darken too much, so they won’t get overly golden brown. If you’re unsure if they’re done, use a meat thermometer and look for an internal temperature of 165F. Add spices to the batter, like garlic powder, onion powder, paprika, or cayenne pepper for a spicy kick.

Storage instructions

To store: Leftover nuggets must be stored in the refrigerator, covered, for up to 5 days. Air fryer method. A low-carb version of my air fryer chicken nuggets, prepare the nuggets as instructed, and add them to a greased air fryer basket in an even layer. Air fry at 200C/400F for 12 minutes, flipping halfway through. Stovetop method. Prepare the nuggets. Heat a deep skillet with oil over medium heat. Once hot, add the nuggets and cook for 2-3 minutes, then flip and continue cooking for another 2-3 minutes. Transfer the nuggets to a paper towel-lined plate. These nuggets don’t need much in order to taste good. Personally, I like serving them alongside keto french fries or zucchini fries. But of course, you can’t forget your favorite dipping sauces, like sugar-free ketchup, sugar-free BBQ sauce, keto honey mustard, or keto ranch dressing. To freeze: Once the nuggets have cooled, place them in a ziplock bag or shallow container. You can then store them in the freezer for up to 6 months. Thaw in the refrigerator overnight. To reheat: I do not recommend reheating in the microwave; otherwise, you’ll lose the crispiness. I recommend either re-heating in the oven, air fryer, or in a non-stick pan.