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Crispy keto chicken nuggets served with dipping sauces.

Keto Chicken Nuggets

Keto chicken nuggets are the perfect low-carb twist on a comfort food classic. Crispy on the outside, juicy on the inside, and completely gluten-free, they’re made with almond flour, Parmesan, or pork rinds instead of breadcrumbs—so you can enjoy without the carb overload.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breast or tenders cut into bite-sized pieces
Breading
  • 1 cup almond flour
  • 1 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Binding
  • 2 eggs beaten
Optional Seasonings
  • cayenne pepper for spice
  • dried oregano or thyme for herbs

Equipment

  • Air Fryer
  • Baking sheet
  • Skillet

Method
 

  1. Preheat your air fryer to 375°F (190°C) or oven to 400°F (200°C).
  2. Cut chicken into uniform bite-sized pieces and pat dry with paper towels.
  3. In one bowl, beat the eggs. In another, mix almond flour, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
  4. Dip chicken pieces into egg, then coat in flour mixture. For extra crunch, repeat the process (double-dip).
  5. Cooking options:
    • Air Fryer: Cook for 10 minutes, flipping halfway.
    • Oven: Bake 20–25 minutes, flipping once.
    • Skillet: Fry in avocado or coconut oil, 3 minutes per side until golden.
  6. Ensure internal chicken temperature reaches 165°F (74°C). Serve hot with keto-friendly dipping sauces.

Notes

Storage: Refrigerate leftovers in an airtight container up to 5 days, or freeze up to 3 months. Reheat in air fryer or oven for best crispiness.
Serving Ideas: Pair with sugar-free ketchup, spicy mustard, or homemade avocado oil mayo.