Name: Keto Chicken Nuggets
Prep time: 15 min
Cook time: 13 min
Total time: 30 min
Cuisine: American
Ingredients: 12.5-ounce can canned chicken, drained, patted dry with paper towel; 1 cup (112 grams) shredded mozzarella cheese; ½ cup (55 grams) ground sunflower seed meal or almond flour; 1 egg; ½ teaspoon garlic powder; ¼ teaspoon onion powder; ⅛ teaspoon pepper; ½ cup (~50 grams) crushed pork rinds; ⅛ teaspoon ground cayenne pepper

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These Low-Carb Baked Chicken Nuggets are an easy and family-friendly recipe that can be made in less than 30 minutes. The recipe is keto-friendly, nut-free, gluten-free, and is a perfect choice for meal prepping or for a quick meal during busy weeks.

overhead shot of hand holding baked chicken nugget dipped in sauce atop plate of nuggets on a marble countertop

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Why you’ll love these low-carb oven-baked chicken nuggets

Can be made and served in 30 minutes
High in protein, nut-free, gluten-free, and low in carbs
Really easy to make
Are great for meal prepping as they store well in the refrigerator

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Keto Chicken Nuggets

Author: Sara Nelson
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 30 minutes
Yield: 15 chicken nuggets 1x
Category: Main Dish
Method: Bake
Cuisine: American
Diet: Gluten Free

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Description

These Keto Chicken Nuggets are an easy recipe that can be made in 30 minutes. The nuggets are crispy on the outside, tender on the inside, and full of flavor. They’re made using canned chicken and are breaded in crushed pork rinds before being baked in the oven.

Ingredients

12.5-ounce can canned chicken, drained, patted dry with paper towel
1 cup (112 grams) shredded mozzarella cheese
1/2 cup (55 grams) ground sunflower seed meal or almond flour
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper
1/2 cup (~50 grams) crushed pork rinds
1/8 teaspoon ground cayenne pepper

Instructions

Preheat Oven And Prepare Baking Sheet: Preheat oven to 450 degrees F and arrange oven rack on middle rack. Line baking sheet with parchment paper and spray generous coating of non-stick cooking spray atop parchment paper.
Prepare Chicken Nugget Mixture: To a mixing bowl, add canned chicken, shredded mozzarella, ground sunflower seed meal, egg, garlic powder, onion powder, and pepper. Using an electric mixer, mix together until well-combined.
Prepare Breading: In a separate shallow mixing bowl, whisk together crushed pork rinds and cayenne pepper.
Prepare Chicken Nuggets: Using a spoon, scoop out ~2 Tablespoons of chicken mixture and form into nugget shape, then gently dip and coat all sides of nuggets in crushed pork rinds mixture before placing on prepared baking sheet. Repeat this process to yield 15 total nuggets placed in a single layer on baking sheet. You will have leftover crushed pork rinds; do not discard.
Bake Chicken Nuggets: Transfer baking sheet to oven and bake for 7 minutes. Remove baking sheet from oven and, using forks, flip each nugget over. Sprinkle remaining crushed pork rinds atop other side of nuggets, then return baking sheet to oven and bake for additional 6 minutes.
Serve: Remove the baking sheet of chicken nuggets from the oven. Allow nuggets time to cool slightly before serving on their own or with your favorite dipping sauce.

Recipe Notes:

Air Fryer Instructions: Spray your air fryer basket with non-stick cooking spray and preheat the air fryer to 400 degrees F. Once preheated, cook the nuggets for 7 minutes, flip each nugget over, then cook until they’re crisp and golden brown, which should take approximately an additional 6 minutes.

Refrigerator Storage: Store the cooked nuggets in an airtight container in the fridge for up to 3 days.

Freezer Storage: You’ll want to first freeze them spaced out and in a single layer so that they don’t all freeze together. To do this, place them on a baking tray and freeze them for about 1-2 hour(s). After, take them out of the freezer, and then you can transfer them to an airtight container or storage baggie and store them in the freezer for up to 3 months.

Reheating: If the chicken nuggets have been frozen, allow them to thaw in the refrigerator overnight. Then, reheat them in the oven at 450 degrees, in the air fryer at 400 degrees, or in the microwave for 30-60 seconds (depending on the wattage of your microwave) until warmed throughout.

Keywords: low carb baked chicken nuggets, nut free low carb chicken nuggets, low carb chicken nuggets without almond flour

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