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Easy Keto Chicken Nuggets

Easy Keto Chicken Nuggets

These Easy Keto Chicken Nuggets are the perfect solution for a quick and satisfying meal, snack, or appetizer that everyone, from keto enthusiasts to picky eaters, will adore. This recipe delivers all the classic crunch and savory flavor you crave without the carbs.
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Prep Time 25 minutes
Cook Time 25 minutes
Active Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch bite-sized pieces
  • 1/3 cup almond flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 2 large eggs lightly beaten
  • 2 tablespoons heavy cream optional, for added creaminess in the egg mixture
  • 2 tablespoons avocado oil or other high-heat cooking oil for frying

Equipment

  • Medium Bowl
  • Shallow Bowl
  • Large skillet or frying pan
  • Paper towels
  • Slotted spoon or tongs

Method
 

  1. Begin by rinsing your chicken pieces under cool water and patting them thoroughly dry with paper towels. This ensures the coating adheres properly.
    1.5 pounds boneless, skinless chicken breasts or thighs
  2. In a medium bowl, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, dried oregano, and smoked paprika. Season generously with salt and freshly ground black pepper. Whisk everything together until well combined.
    1/3 cup almond flour, 2 tablespoons grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon smoked paprika, to taste salt and freshly ground black pepper
  3. In a separate shallow bowl, lightly beat the eggs. If you desire an extra-rich and creamy coating, whisk in the 2 tablespoons of heavy cream.
    2 large eggs, 2 tablespoons heavy cream
  4. Working in batches, dip each piece of chicken into the beaten egg mixture, ensuring it's fully coated. Let any excess egg drip back into the bowl.
    1.5 pounds boneless, skinless chicken breasts or thighs, 2 large eggs, 2 tablespoons heavy cream
  5. Transfer the egg-coated chicken pieces to the almond flour mixture. Gently toss and press the coating onto the chicken until each piece is evenly covered. Make sure there are no bare spots.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1/3 cup almond flour, 2 tablespoons grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon smoked paprika, to taste salt and freshly ground black pepper
  6. Heat the avocado oil in a large skillet or frying pan over medium-high heat. You'll know the oil is hot enough when a small drop of the coating sizzles upon contact.
    2 tablespoons avocado oil or other high-heat cooking oil
  7. Carefully place the coated chicken nuggets into the hot oil, being careful not to overcrowd the pan. Cook in batches to maintain the oil temperature and achieve even browning.
  8. Fry the nuggets for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  9. Using a slotted spoon or tongs, remove the cooked nuggets from the skillet and place them on a plate lined with paper towels to absorb any excess oil. This is the secret to achieving that perfect keto crisp!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat in an oven, toaster oven, or air fryer for best crispiness. Avoid microwaving.