Keto Chicken Nuggets

Perfect for keto and carnivore diets, these easy keto chicken nuggets are a crispy, low-carb snack or meal! Made with chicken, cheese, egg, and pork rinds, they’re a healthier alternative to traditional nuggets.

Course Appetizers, Main Dish

Cuisine Global

Diet Diabetic, Gluten Free

Keyword carnivore chicken nuggets, keto chicken nuggets

Special Diet Candida Diet, Carnivore Diet, Gluten free Recipes, Keto, Low Carb, Paleo

Prep Time 10

Cook Time 15

Total Time 25

Servings nuggets

Calories 52kcal

Author Tracy Ariza, DDS

Ingredients

Nugget mixture

1 pound of chicken breast, thigh meat, or a mix
½ cup shredded cheese cheddar or mozzarella works great
1 egg
1 teaspoon salt

Coating/frying ingredients

1 cup ground pork rinds for coating
2 Tablespoons melted lard or bacon grease for brushing or frying

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Instructions

Make the nugget mixture

In a food processor, blend the chicken (either breast, thigh meat, or a combination) with the egg, cheese, and salt until it forms a smooth paste.

Form the nuggets

Scoop small amounts of the chicken mixture and shape them into nugget-sized pieces. You can use your hands or a spoon to press them into the typical nugget form.
Roll each nugget in pork rind crumbs, pressing the crumbs into the chicken mixture.

Method 1: Use an air fryer or an oven

Brush each nugget with melted lard or bacon grease before cooking.
Arrange the nuggets on an air fryer tray lined with parchment paper (or in the basket). Air fry at 375°F (190°C) for around 15 minutes, flipping halfway through, until the outside is crispy and golden.

Method 2: Deep fry the nuggets

Heat lard or tallow in a deep skillet over medium heat. Fry the nuggets for about 5 minutes on each side until they're golden and cooked through.

Video

Notes

Texture Control: If the mixture feels too sticky, add a bit more cheese to firm it up. The cheese will also melt beautifully, adding to the flavor and texture.

Crispier Coating: For extra crispiness, you can double-coat the nuggets by rolling them in the pork rinds, dipping them in a bit of beaten egg, and rolling them again before cooking.

Nutrition