These Keto Chicken Nuggets are tender and juicy on the inside and perfectly crispy on the outside. They are made with common, every day ingredients that you likely already have in your fridge and pantry. You can bake them, fry them, or cook them in the air fryer. Best of all, they are only 3 grams of carbs per serving and can be ready in less than 30 minutes.
Ingredients in Keto Chicken Nuggets
How to make the best Keto Chicken Nuggets
STEP 1: Season the chicken with salt and pepper. Add the coconut flour to a shallow bowl. Combine the almond flour, parmesan cheese, onion powder and garlic powder in a separate shallow bowl. Mix until well incorporated.
STEP 2: Add the heavy cream, egg, and paprika to a third shallow bowl, and fork whisk to combine. Heat about an inch of oil in a high-sided skillet or dutch oven over medium-high heat.
STEP 3: Coat the chicken pieces in the coconut flour, dredge in the egg wash, and then coat in the breading.
STEP 4: Gently place the breaded nuggets into the hot oil and fry until cooked all the way through and crispy on both sides, about 2 minutes each side. Try not to flip the nuggets too many times or the breading will fall off. Line a plate with paper towels and as you remove the nuggets from the pan, place them on the paper towels to absorb any excess grease.
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Keto Chicken Nuggets
- Total Time: 35 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
These Keto Chicken Nuggets are tender and juicy on the inside and perfectly crispy on the outside. They are made with common, every day ingredients that you likely already have in your fridge and pantry. You can bake them, fry them, or cook them in the air fryer. No matter how you cook them, they taste great. Best of all, they are only 2.5 grams of carbs per serving and can be ready in less than 30 minutes. It's a recipe that satisfies both kids and adults alike.
Ingredients
- 1 ½ pounds boneless, skinless chicken breast, cut into nugget sized pieces
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoon coconut flour
- ½ cup blanched almond flour (I use this brand)
- ½ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons heavy cream
- 1 large egg
- pinch of paprika
- avocado oil for frying
Instructions
-
Season the chicken with salt and pepper. Add the coconut flour to a shallow bowl.
-
Combine the almond flour, parmesan cheese, onion powder and garlic powder in a separate shallow bowl. Mix until well incorporated.
-
Add the heavy cream, egg, and paprika to a third shallow bowl, and fork whisk to combine.
-
Heat about an inch of oil in a high-sided skillet or dutch oven over medium-high heat.
-
Coat the chicken pieces in the coconut flour, dredge in the egg wash, and then coat in the breading.
-
Gently place the breaded nuggets into the hot oil and fry until cooked all the way through and crispy on both sides, about 2 minutes each side. Try not to flip the nuggets too many times or the breading will fall off.
-
Line a plate with paper towels and as you remove the nuggets from the pan, place them on the paper towels to absorb any excess grease.
Notes
- net carbs per serving: 3.4g
- Storage: Store leftover keto chicken nuggets in the refrigerator for up to 5 days.
- Reheating: I recommend reheating these in a frying pan or in an air fryer to get them nice and crispy again.
- Freezing: These can be frozen after being cooked and then reheated when you are ready to eat them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Frying
- Cuisine: American
Lori Sherman-Appel says
Love this recipe! Do you have the nutritional info? Thanks 🙏
Diana Crowe says
I made this last night for dinner - my husband and I both loved it. I've been trying to track my macros, etc. but couldn't find the nutrition info for this recipe. I tried to figure it out myself, but am sure I didn't do such a great job LOL Please let me know if you can provide this. Thank you!
Mike says
I too am trying to track my macros. Need to know serving sizes. Really not sure what to do.
Carol says
You can now buy BUTTER FLAVORED COCONUT OIL. I love it for recipes like this!
Joanne Lowe says
I too was going to suggest using refined coconut oil. I HATE the taste and aroma of coconut, but also know how good it is for me to use the less refined product, so I am gradually adding even one squirt of a very healthy product by St. Francis that is a liquid coconut oil and ghee with medium-chain triglycerides added which is so good for our brains. Adding one squirt in a pan with the refined coconut oil, and am working to get used to that. Also you can try and mixture of virgin coconut oil and ghee which has more of a buttery taste too and I'm told it's good for frying. Also what about avocado oil, can that be used for frying? I just bought a bottle of it but bought it in mind to use as a substitute for extra-virgin olive oil (my favorite is Acropolis, SO good!!!) to get in another good fat into my diet. I don't love the texture of fresh avocado but am working on that one too because it's so good for me... JUST found your site, am looking forward to trying out some recipes I find here, then perhaps ordering a cookbook... I've been following a course I took in Canada 3 years ago called Life Watchers which uses no wheat and concentrates on balancing blood sugars and eating organic foods and lower carb choices, using grass-fed organic beef, etc. Goodness Me Natural Foods is the name of the store, and the owner/co-founder Janet Jacks developed this course 16 years ago (with adjustments and advancements over time of course), and in the last year published an excellent book on this course called "Discover The Power Of Food", 413 pages with the first 300 on the 10-week course and the last is 100+ recipes. One excellent book and course! Just sharing as my perspective. I cannot wait to browse your blog!!! Thanking you for your great recipes and how they are going to enrich my food plan, and all I know I will learn from you--I'm so grateful!
Sending you my best wishes, I look forward to trying this recipe. I just tried frying wild haddock in an almond flour crumb (dipped in organic beaten egg wash first) that I flavored with some seasonings, and it was delicious! The batter didn't stay on as well as I'd like, thinking perhaps I should have baked it, I used mainly refined coconut oil with a squirt of St. Francis liquid virgin coconut oil and ghee with added MCT's, trying to gradually get used to the taste of coconut that I hate but know it's good for me... I feel I know so little and want to learn so much, I am getting there...
What do you do for sweetening? I used to use some of the bad sweeteners like splenda and even maltitol in some chocolate treats, and have recently learned that these are very bad for raising blood sugar levels/insulin levels which is what I am trying to avoid. What do you think? Looking at Wheat Belly's sweetener with erythritol and monk fruit, and also Sweet Perfection's sweetener with chicory root and erythritol. Just ordered each to try, the Wheat Belly package has arrived. One reason I am trying this way of eating is anti-inflammatory for pain relief, another is for weight control, the third is for purely to eat as healthy as I can.
Sorry for this long note!
Thanks again for all I'm learning reading here!
Best wishes to you,
Joanne Lowe
Mel says
Is there a reason for not using almond meal instead of grinding the almonds?
IvO says
You could try refined coconut oil, it doesn't taste like coconut at all. It's the one I use for cooking 🙂