Listen, I’ve tried a bunch of keto chicken nugget recipes that were just… meh. Either they fell apart, tasted bland, or had that weird “this is definitely not a real nugget” vibe. After tons of experimenting (and some truly unfortunate batches), I’ve finally nailed the perfect keto-friendly chicken nuggets that are crispy, juicy, and actually satisfying!
Whether you’re missing fast food or just need a kid-friendly dinner option that won’t kick you out of ketosis, these nuggets are about to become your new favorite. Let me show you exactly how to make keto chicken nuggets that’ll make you forget the carb-loaded originals.
Why You’ll Love These Keto Chicken Nuggets
Before we dive into the recipes, lemme tell you why these keto chicken nuggets are worth making:
- They’re super low in carbs (between 1-3g net carbs per serving depending on the recipe)
- The outside gets legitimately crispy (no soggy breading here!)
- The inside stays juicy and tender
- They’re made with simple ingredients you probably already have
- You can cook them multiple ways (oven, air fryer, or stovetop)
- They’re ready in under 30 minutes
- Kids and non-keto folks love them too!
Key Ingredients for Perfect Keto Chicken Nuggets
The beauty of keto chicken nuggets is their simplicity Here are the basic ingredients you’ll need
The Chicken
- Boneless skinless chicken breasts: Cut into bite-sized pieces. Make sure they’re uniform so they cook evenly.
- Alternative: Some recipes work great with canned chicken (just make sure it doesn’t have added sugar or sauce).
The Coating Options
You’ve got several choices for the “breading” part:
- Almond flour: The most popular choice, providing a nice texture similar to traditional breading.
- Crushed pork rinds: My personal favorite for extra crispiness.
- Parmesan cheese: Adds amazing flavor and helps with browning.
- Coconut flour: Use half the amount if substituting for almond flour.
Binding Agents
You need something to help the coating stick
- Eggs: The most common binding agent.
- Mayonnaise: Creates amazing flavor and helps the coating adhere better.
- Optional: Adding a bit of vinegar to the mayo mixture enhances the flavor.
Seasonings
This is where you can get creative! Basic options include
- Salt and pepper
- Garlic powder
- Onion powder
- Paprika
- Celery salt (gives that fast-food nugget flavor!)
- Italian herbs
How to Make Basic Keto Chicken Nuggets (Step-by-Step)
Let’s start with a simple, foolproof method that works every time:
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 large eggs
- 1 cup almond flour or crushed pork rinds
- 3 tablespoons grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon celery salt (optional but recommended)
- Olive oil or avocado oil (if frying)
Instructions
-
Prep the chicken: Cut chicken into nugget-sized pieces (about 1-inch cubes).
-
Create your dipping stations:
- Bowl #1: Whisk eggs with salt, pepper, and celery salt
- Bowl #2: Mix almond flour (or pork rinds) with parmesan cheese
-
Coat the nuggets:
- Dip each piece of chicken in the egg mixture
- Then roll in the dry mixture, pressing gently to coat all sides
- Pro tip: Use one hand for wet ingredients and one for dry to avoid clumpy fingers!
-
Choose your cooking method:
Oven Method
- Preheat oven to 400°F (200°C)
- Line a baking sheet with parchment paper
- Arrange nuggets in a single layer
- Bake for 15-17 minutes until golden and cooked through (internal temp of 165°F)
Air Fryer Method
- Preheat air fryer to 400°F (200°C)
- Spray basket with oil
- Place nuggets in a single layer
- Cook for 12 minutes, flipping halfway through
Stovetop Method
- Heat oil in a skillet over medium-high heat
- Cook nuggets in batches for 2-3 minutes per side until golden
- Transfer to paper towel-lined plate to absorb excess oil
The Mayo Method (Extra Juicy Nuggets)
If you want chicken nuggets that are incredibly moist and flavorful, try this alternative approach:
Ingredients
- 2 medium chicken breasts
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar or apple cider vinegar
- 1 cup almond flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
-
Optional but recommended – Brine the chicken:
- Fill a bowl with water and a few tablespoons of salt
- Add chicken and let sit for up to an hour
- Drain and pat dry (this makes the chicken super juicy!)
-
Prep the coating mixtures:
- Mix mayonnaise and vinegar in one bowl
- Combine almond flour, salt, and pepper in another bowl
-
Coat the chicken:
- Cut chicken into nugget-sized pieces
- Dip each piece in the mayo mixture (thin layer)
- Press firmly into the almond flour mixture
-
Cook using your preferred method (see above cooking options)
Tips for Perfect Keto Chicken Nuggets Every Time
I’ve made these nuggets about a million times, and here’s what I’ve learned:
- Don’t overcrowd the pan/air fryer/baking sheet – Give them space!
- The breading won’t get super dark – Don’t overcook waiting for them to brown like traditional nuggets
- Use a meat thermometer – They’re done at 165°F internal temperature
- Add spices to the dry mix – Experiment with flavors you love
- If breading falls off, try freezing the coated nuggets for 20-30 minutes before cooking
- For extra crispy nuggets, try the pork rind coating method
Dipping Sauces That Are Keto-Friendly
What’s a nugget without something to dip it in? Try these keto-friendly options:
- Sugar-free ketchup
- Sugar-free BBQ sauce
- Ranch dressing
- Blue cheese dressing
- Keto honey mustard
- Mayo mixed with hot sauce
Storage and Reheating
Made too many? No problem!
Storage
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Once cooled, freeze in a single layer, then transfer to a freezer bag for up to 6 months
Reheating
- Don’t use the microwave – They’ll get soggy
- Oven: 350°F for about 10 minutes
- Air fryer: 350°F for 3-4 minutes
- Skillet: Medium heat with a little oil until heated through
What to Serve with Keto Chicken Nuggets
Make it a complete meal with these keto-friendly sides:
- Keto french fries (made from jicama or rutabaga)
- Zucchini fries
- Cauliflower mac and cheese
- Keto coleslaw
- Simple side salad
Common Questions About Keto Chicken Nuggets
Q: Can I use chicken thighs instead of breast?
A: Absolutely! Thighs are actually juicier, just adjust cooking time as needed.
Q: My breading keeps falling off. Help!
A: Try really pressing the breading onto the chicken, or try the mayo method instead of eggs. You can also freeze the breaded nuggets for about 20 minutes before cooking.
Q: Are these good for meal prep?
A: Yes! Make a big batch and reheat throughout the week. Just don’t use the microwave to reheat or they’ll get soggy.
Q: Can kids eat these?
A: Totally! My kids actually prefer these to store-bought frozen nuggets now.
Q: How can I make these dairy-free?
A: Skip the parmesan cheese and just use almond flour or crushed pork rinds.
My Final Thoughts
Look, I know how hard it can be to stick with keto when you’re craving comfort foods. These nuggets have seriously been a game-changer for me and my family. They’re easy enough for weeknight dinners but tasty enough that I don’t feel like I’m “settling” for a diet version of the real thing.
Give these keto chicken nuggets a try, and I promise you won’t be disappointed! They’re crispy, juicy, and so satisfying that you might forget they’re healthy. Plus, with just 1-3g net carbs per serving, they fit perfectly into your keto macros.
What’s your favorite way to spice up chicken nuggets? Drop a comment below – I’m always looking for new flavor combos to try!
Happy nugget making!
You Asked, We Answered: Keto Nuggets with Canned Chicken FAQs
You can — just not the drive-thru kind. Traditional nuggets are breaded and carb-loaded, but keto nuggets with canned chicken skip the breadcrumbs and use cheese, egg, and seasonings to keep things low-carb and satisfying.
How to Make Keto Nuggets with Canned Chicken
- 1 (12.5 oz) can of chicken, drained well and shredded with a fork (tip: pat it dry with paper towels to avoid sogginess)
- 1 large egg
- ½ cup shredded mozzarella (cheddar works too — or go spicy with pepper jack)
- ¼ cup grated Parmesan (helps with crispiness and flavor)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional, but adds smoky depth)
- Pinch of salt and pepper
- 1 tablespoon almond flour (optional for extra binding)
- Cooking oil or spray for pan or air fryer
Storage tips for one: Leftover nuggets (if you actually have any) keep well in the fridge for 2–3 days. Reheat in a skillet or toaster oven to keep that crunch. You can also freeze extras flat on parchment, then store in a zip bag.
- Drain the canned chicken thoroughly and press out extra moisture with paper towels. (Why? Less water = crispier nuggets.)
- Combine chicken, egg, cheese, spices, and optional almond flour in a bowl. Mix until sticky and well blended. (The mixture should hold together but not be soupy.)
- Scoop and shape into small nugget-sized patties using your hands or a spoon. (Pro tip: Wet your hands to prevent sticking.)
- Heat a non-stick skillet with a little oil over medium heat, or preheat your air fryer to 375°F.
- Cook nuggets for 3–4 minutes per side in the skillet, or 8–10 minutes in the air fryer, flipping halfway. (Look for deep golden edges and sizzling sound.)
- Cool slightly before eating — the inside will be hot! (Trust me, burnt taste buds = sad solo dinner.)