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A plate of golden brown keto chicken nuggets with a side of ranch
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Keto Chicken Nuggets

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 295kcal

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.