Name: Low-Carb Baked Chicken Nuggets
Prep time: 15 min
Cook time: 13 min
Total time: 30 min
Cuisine: American
Ingredients: 12.5 ounce canned chicken, drained; 1 cup (112g) shredded mozzarella cheese; ½ cup (55g) ground sunflower seed meal; 1 egg; ½ tsp garlic powder; ¼ tsp onion powder; ⅛ tsp pepper; ½ cup (~50g) crushed pork rinds; ⅛ tsp 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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Low-Carb Baked 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

Ingredients

12.5 ounce canned chicken, drained
1 cup (112g) shredded mozzarella cheese
1/2 cup (55g) ground sunflower seed meal
1 egg
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1/2 cup (~50g) crushed pork rinds
1/8 tsp ground cayenne pepper

Instructions

Preheat oven to 450 degrees. Line baking sheet with parchment paper and spray generous coating of non-stick cooking spray atop parchment paper.
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.
In a separate shallow mixing bowl, whisk together crushed pork rinds and cayenne pepper.
Using a spoon, scoop out ~2 tbsp of chicken mixture and form into nugget shape then gently dip and coat all sides of nuggets in crushed pork rinds mixture before transferring to prepared baking sheet. Repeat this process to yield 15 total nuggets. You will have leftover crushed pork rinds; do not discard.
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 the return baking sheet to oven and bake for additional 6 minutes.
Allow nuggets time to cool slightly before serving on their own or with your favorite dipping sauce.

Recipe Notes:

Refrigerator Storage: Store in airtight container in the refrigerator for up to 3 days. To reheat, bake in oven at 450 degrees until warmed throughout and breading is crispy.

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

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