These keto chicken nuggets have succulent, tender meat and a tasty crisp coating! This easy recipe is only 2.6g net carbs per portion.
This low carb chicken nuggets recipe is the answer to all your fast food cravings!
The nuggets are juicy on the inside and covered in a super crispy almond flour coating. They actually taste BETTER than any other chicken nuggets I have ever tried, from McNuggets to my Grandma's chicken nuggets (sorry, Gran 😍).
My entire family loves this recipe. It is ready in just over 30 minutes, satisfying and filling. And at 2.6g net carbs per serving it is keto-friendly, too.
Why This Recipe Works
This mixture is packed with flavor and tastes just as good as traditional breadcrumb or panko coating.
You're gonna love it!
- Chicken breast - It's the most tender meat of the chicken and best suited for nuggets. Make sure you remove the skin. Chicken thighs could also be an option.
- Almond flour - Both regular ground almonds or super fine almond flour work.
- Ground flaxseed - You can use regular or golden flax. Make sure it is fresh! I always keep ground flax in an airtight container in the freezer to ensure it does not oxidise and go bitter.
- Parmesan cheese - I grate it freshly just before using.
- 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.
Making keto chicken nuggets is surprisingly simple. For detailed instruction, scroll down to the recipe card.
Here are the basic steps.
Step 1: Whisk the eggs with a fork and place in one shallow bowl.
Step 2: In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.
Step 3: Dip each chicken piece in egg, shake off the excess then dip into the ‘breadcrumb’ mixture until it is coated everywhere.
Step 4: 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.
My kids love chicken nuggets, which is why I have made this recipe many times. Here are my top tips:
- 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.
- Coat in batches. Coating 3 - 4 nuggets at a time prevents excessive clumping.
- Cool before serving. Let the keto nuggets cool slightly before serving. This will make the coating even crispier.
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.
Nut free: Replace the almond flour with coconut flour or with crushed pork rinds. If you use pork rinds, the carb count will reduce even further.
Dairy-free coating: Simply replace the parmesan with more almond flour or nutritional yeast. Or, use a dairy-free cheese of your choice.
Yes. To pan-fry chicken nuggets, heat 1 centimetre of light olive oil, avocado oil or coconut oil in a deep frying pan. Fry the nuggets for 3-4 minutes on each side.
Check with a knife that the meat inside is no longer pink and the juices run clear. Put on kitchen paper before serving to drain off any excess oil before serving.
Pre-heat the air fryer to 200 Celsius / 400 Fahrenheit. Air fry the nuggets for 12-15 minutes. Leave space between the pieces so the air can circulate. You'll need to fry the nuggets in 2 batches.
My family likes to eat chicken nuggets as a main course with a green crisp salad.
Refrigerator: Store in an airtight tupperware in the fridge for up to 3 days.
Freezer: You can freeze chicken nuggets both cooked and uncooked for up to 3 months. For this, put the nuggets on a tray lined with parchment paper. Once frozen, transfer them into a freezer bag. This way they don't stick together.
To reheat: Reheat fridge cold nuggets in the oven to re-crisp the batter. Reheat previously frozen nuggets straight from the freezer. There is no need to thaw them first. If they have been previously baked, this will take about 20 minutes. Uncooked frozen nuggets will take a little longer.
More Keto Chicken Recipes
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Keto Chicken Nuggetsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Preheat the oven to 425F / 220C / 200C fan.
- Cut the chicken into 3 cm cubes and line two baking trays with parchment..
- Whisk the eggs with a fork and place in one shallow bowl.
- In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.
- Dip each chicken piece in egg, shake off the excess, then dip into the ‘breadcrumb’ mix. Do this in small batches of 3 - 4 nuggets at a time to prevent clumping. Wash your hands in-between if they get covered in batter.
- Place the nuggets on a baking tray and repeat until all the chicken is used up. Depending on the size of your trays, you'll need 1 or 2 trays. Drizzle with olive oil or generously spray. Bake for about 25 minutes until crisp and the chicken is cooked though, turning after 20 minutes.