Keto Chicken Nuggets
Why I Love This Recipe
- Quick dinner option – ready in 35 minutes
- Family-friendly and kid approved
- Keto, gluten free, high protein
- A fast food classic, but better: quality ingredients and 100% more flavor!
Ingredients
Here’s an overview of what I’m using:
- Chicken breast – It’s the most tender meat of the chicken and best suited for nuggets. Make sure you remove the skin.
- Almond flour – Both regular ground almonds or super fine almond flour work.
- Ground flaxseed – I prefer golden flax. It’s what makes the coating extra crispy.
- Parmesan cheese – I grate it freshly just before using.
- Eggs
- Spices – Salt, black pepper, garlic powder, Italian seasoning (you could also add onion powder and paprika).
- Olive oil – For drizzling or spraying.
See the recipe card for full information on ingredients and quantities.
Instructions
Making keto chicken nuggets is surprisingly simple. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.
STEP 1
Whisk the eggs in a shallow bowl with a fork.
STEP 2
In a second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and Italian herbs.
STEP 3
Dip each chicken piece in egg, shake off the excess…
STEP 4
…then dip into the ‘breadcrumb’ mixture until it is coated everywhere. Place on a baking tray and repeat until all the chicken is used up. Drizzle or spray with olive oil.
Bake in the preheated oven until crisp and the chicken is cooked though, turning the nuggets once the top is golden.
Katrin’s Top Tips
#1 Cut the chicken into 3-centimeter cubes. Stick to this size! The nuggets need to be small enough to cook inside without burning the coating.
#2 Coat in batches. Coating 3 – 4 nuggets at a time prevents excessive clumping.
#3 Cool before serving. Let the keto nuggets cool slightly before serving. This will make the coating even crispier.
Variations
Nut free: Replace the almond flour with coconut flour or with crushed pork rinds. If you use pork rinds, reduce the additional salt as they are salty already.
Dairy-free coating: Replace the parmesan with more almond flour or nutritional yeast. Or, use a dairy-free cheese of your choice.
Pro tip: Brine the chicken for extra tender meat. Put the chicken pieces into a bowl with 1 cup of water, 1 tablespoon of apple cider vinegar and 1 teaspoon of salt. Brine for 10 minutes to 1 hour. Then pat dry and proceed with the recipe.