American / Snack
These low carb keto chicken nuggets are very easy to make with tender and juicy chicken breast coated in a pork rind and fried until golden brown.
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Easy Keto Chicken Nuggets
3 Chicken Breasts, skinless, boneless, cut into 1 inch chunks 1 tsp smoked paprika ¼ teaspoon black pepper 1 teaspoon salt 1/2 tsp garlic powder 2 eggs 1/2 tsp onion powder 1 bag (3 ounces) of pork rind breadcrumbs Avocado oil for frying
Take a bowl, beat the eggs and add paprika, salt, pepper, salt, garlic, and onion powder and mix well.
Take a separate bowl and place the pork rinds.
Heat a cast-iron skillet over medium-high heat and add avocado oil. Dip the chicken into the egg mixture bowl then to the pork rind bowl and coat well, shake off any excess and place on a plate.
Now add the coated chicken pieces into the hot oil and fry them in batches for 4-5 minutes per side or until golden brown. Drain on paper towels and serve immediately.
BAKED - Follow the initial steps from the recipe card and place them in the preheated oven of 375F and bake for 15 minutes. AIR FRYER - Follow the initial steps and place them on the air fryer and fry at 350° for about 12 minutes flipping halfway through.
Yes, you can freeze any leftover low carb chicken nuggets with pork rinds in the fridge for up to 3 months or store in the fridge up to 3 days. When ready to serve, preheat oven to 390F and reheat for about 10-15 minutes.
You can use 1/4 cup mayonnaise instead of eggs to coat the chicken with the same spices. For the almond flour, use dry-grated parmesan cheese and pork rinds
You can serve them as a main course with keto ranch dressing, baked zucchini fries or keto-friendly ketchup and enjoy this as a snack or an appetizer.