They key to good keto chicken nuggets is the breading on the outside. It must be crispy, salty and well, believe it or not it needs to be greasy. We all know what I’m talking about. Nobody wants a dried up nugget that is lightly breaded and rubbery.
Why I Love these Chicken Nuggets?
Not only are these nuggets crispy but the crispy breading is made with toasted pork rinds and parmesan crips. This adds a salty punch with a umami flavour and depth. What’s not to love?! Here’s what we have going on:
Toasted Pork Rind Crumbs – for that almost bacon flavour, salty punch and crispy crust
Parmesan Crisps – I used the Whisps brand for that nutty flavouring
Pickle Juice – to increase the moisture and tenderness of the chicken, plus all the dill flavour
Marinating – I marinated the chicken for 4 hours but the longer the better
Pork Rind Crumbs – I usually buy a big barrel of regular pork rinds at Costco and grind them up in my blender to create the crumbs.
Almond Flour – Blanched almond flour is usually preferred for its fine, smooth and fluffy texture but unblanched will work just fine for this recipe.
You can find almond flour in most grocery stores
How to Make these Chicken Nuggets?
Instructional Crispy Keto Chicken Nuggets Video
Steps 1 – Marinate the Chicken Nuggets
Cut the chicken breasts into 1″ cubes and soak them in 1 cup of pickle juice.
Step 2 – Toast the Pork Rind and Parm Crumbs
Add 1 tablespoon of butter to a medium sized frying pan on medium heat. Then add 2 cups of pork rind crumbs and 1/2 Cup of Parm Crisp crumbs and gently stir until crispy and golden.
Step 3 – Drain Chicken Nuggets and Pat Dry
Step 3 – Coat the Chicken
First dredge the chicken in the seasoned almond flour, then dip into beaten eggs and then crust the chicken with the pork rind and parmesan crumbs. Next, place each coated chicken nugget onto greased baking rack. Bake at 400°F for 20 to 25 minutes until nuggets are crisp and golden brown.
Once the chicken comes out of the oven allow to cool slightly to avoid burning your mouth.
Hot Tips for Chicken Nuggets
Spray the wire rack with a cooking spray to avoid having the crispy nuggets from sticking.
Enjoy with your favourite dip. I used a sour cream ranch dip with some chipotle seasonings.
Chicken Nuggets can also be made in the air fryer using the same baking methods and times. Make sure to spray the tray with cooking spray to avoid sticking.
- Preheat oven to 400
- Cut chicken into 1 inch cubes and marinate in pickle juice for at least 4 hours
- After 4 hours (or longer) drain chicken and pat dry
- Add 1 tbsp of butter to a medium pan on medium heat until melted
- Add pork rind and parmesan crumbs to the frying pan and toast until golden brown
- In a medium add the almond flour and dredge nuggets through the flour until lightly coated
- Crack and beat eggs in a medium bowl and dip nuggets until coated
- Place cooled crumbs in a bowl and crust the egg dipped nuggets
- Place each nuggets onto a wire rack baking sheet
- Bake at 400 F for 20-25 minutes
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