Crispy Keto Chicken Nuggets

They are really good all on their own, even better when dipped in a spicy chipotle dipping sauce. I make these tasty chicken nuggets often. They’re really good, and my entire family enjoys them. Admittedly, plain chicken breast isn’t very exciting, even when properly cooked. But when you cut it into chunks, season them, coat them and then bake them in the oven, the result is wonderful! This is true whether the coating is almond flour, as in this recipe; parmesan cheese, in these parmesan chicken tenders; or pork rinds, in pork rind crusted chicken tenders.

Ingredients

You’ll only need a few simple ingredients to make these keto chicken nuggets. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: For the chipotle dipping sauce: Mayonnaise, sour cream, and chipotle pepper sauce. Cooking spray: Avocado oil has a neutral flavor and it’s quite suitable for high-heat cooking. Chicken breasts: I use boneless skinless chicken breasts in this recipe. Egg: I use large eggs in most of my recipes, this one included. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the nuggets could end up too salty. Spices: I use garlic powder and cayenne pepper. Make sure they are fresh - a stale spice can easily ruin a dish. Almond flour: An excellent flour substitute. I use blanched flour in this recipe. A coarse almond meal might work too, but I haven’t tried it.

Instructions

Making these keto chicken nuggets is super easy, as you can see in the video below. Scroll down to the recipe card for detailed instructions. The basic steps: Your first step is to cut raw chicken breasts into bite-size pieces. Next, you dip the pieces in a seasoned egg and dredge them in almond flour. The last step is to bake the nuggets for about 15 minutes in a 450°F oven. That’s it! Dinner is served.

Expert tip

Baking these nuggets in a hot oven achieves two goals: it makes the coating crispy, and it helps seal in the juices and keeps the meat nice and juicy.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use different spices. Good options include onion powder, smoked paprika, and cumin.As mentioned above, you can coat the chicken pieces with mayo or even Dijon mustard instead of dipping them in an egg mixture.Try coating the nuggets with finely crushed pork rinds - it’s delicious!

Serving suggestions

You can serve these tasty nuggets as a snack or an appetizer, 4 pieces per person. Or serve them as a main course, 6-8 pieces per person, with your favorite side dish. I like to serve them with baked zucchini fries. I simply bake the zucchini in the same 450°F oven for 10 minutes per side.

Storing leftovers

You can keep the leftover in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power or in a 300°F oven. The almond flour coating is a bit fragile, so be careful when handling the nuggets. I never tried freezing them, so I’m not sure about that.

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