It is 6pm and your family is hungry for something tasty. You want something healthy but also deeply satisfying. These Keto Chicken Nuggets deliver that perfect, golden crunch you crave. You can have this dinner ready in just 30 minutes.
Why This Recipe Is a Winner
This recipe is a total game-changer for your busy kitchen. It is perfect for weeknight dinners when every minute counts. You get all the crunch without using any flour or grains. These nuggets are high in protein and very low in carbs.
Even the pickiest eaters will ask for seconds of these. You can feel good about serving these to your kids. They are much healthier than the frozen boxed versions. You will love how simple and fast they are to make.
How to Make Keto Chicken Nuggets
Making these is a breeze for any home cook. You will set up a very simple breading station. Just dip the chicken in egg and then the coating. You can use your oven or an air fryer for ease. Both ways result in a beautiful golden crust every time.
Simple Ingredients
Most of these items are likely in your pantry right now. Fresh parmesan and pork rinds create the best crispy texture.
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup crushed pork rinds (pork panko)
- 1/2 cup finely grated parmesan cheese
- 2 large eggs, beaten
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- Cooking spray (avocado or olive oil)
Step-by-Step
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper, or preheat an air fryer to 375°F (190°C).
- Prepare the breading station by placing the beaten eggs in one shallow bowl.
- In a second shallow bowl, thoroughly combine the crushed pork rinds, parmesan cheese, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Dip each chicken piece into the egg wash, allowing excess to drip off, then press firmly into the pork rind mixture until fully coated.
- Arrange the coated nuggets in a single layer on the prepared baking sheet or in the air fryer basket, ensuring they do not touch.
- Lightly mist the tops of the nuggets with cooking spray to enhance crispiness.
- For oven baking: Bake for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- For air frying: Cook for 10-12 minutes, shaking the basket halfway through, until golden brown and crispy.
- Let the nuggets rest for 2 minutes before serving with keto-friendly dipping sauces like sugar-free ketchup or ranch.
Best Ways to Enjoy It
Serve these warm with your favorite dipping sauce. Sugar-free ketchup or creamy ranch are kid-approved favorites. You can pair them with a fresh green salad. They also go great with roasted broccoli or zucchini fries. Make it a fun meal for the whole family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. For the best crunch, reheat them in the air fryer. Set it to 350°F for about three to five minutes. You can also freeze them for a quick future meal.
Recipe Tips
- Don’t skip the cooking spray for that extra golden crunch.
- Avoid crowding the pan so the air can circulate freely.
- Use one hand for wet dipping and one for dry.
- Crush your pork rinds very finely for the best coating.
- For a holiday party, double the batch for a crowd.
- Check the internal temperature to ensure the chicken stays juicy.
- Press the coating firmly onto the chicken so it sticks.
Ways to Switch It Up
- Add a pinch of cayenne pepper for a spicy kick.
- Swap smoked paprika for Italian seasoning for a different vibe.
- Use chicken thighs instead of breasts for more moisture.
- Mix in extra parmesan for a cheesier crust.
Common Questions
Can I make these ahead of time?
Yes, you can bread them and keep them chilled. Cook them right before you are ready to eat. This keeps the coating from getting soggy.
What if I don’t have pork rinds?
You can use almond flour as a low-carb alternative. However, the pork rinds provide the best crispy texture. It is worth trying the pork panko for this recipe.
I hope these nuggets bring a smile to your table tonight. They are so simple and truly satisfying for everyone. Happy cooking and enjoy every crispy bite!
— Lidia
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup crushed pork rinds (pork panko)
- 1/2 cup finely grated parmesan cheese
- 2 large eggs , beaten
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- Cooking spray (avocado or olive oil)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper, or preheat an air fryer to 375°F (190°C).
- Prepare the breading station by placing the beaten eggs in one shallow bowl.
- In a second shallow bowl, thoroughly combine the crushed pork rinds, parmesan cheese, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Dip each chicken piece into the egg wash, allowing excess to drip off, then press firmly into the pork rind mixture until fully coated.
- Arrange the coated nuggets in a single layer on the prepared baking sheet or in the air fryer basket, ensuring they do not touch.
- Lightly mist the tops of the nuggets with cooking spray to enhance crispiness.
- For oven baking: Bake for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- For air frying: Cook for 10-12 minutes, shaking the basket halfway through, until golden brown and crispy.
- Let the nuggets rest for 2 minutes before serving with keto-friendly dipping sauces like sugar-free ketchup or ranch.
