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Keto Chicken Nuggets (Crispy, Savory, and Built Without Compromise)
Isla Marie

Keto Chicken Nuggets

Crispy, savory chicken nuggets made with a low-carb almond flour and Parmesan coating. Juicy inside, golden outside, and designed to stay crunchy without breadcrumbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 390
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
  • 1 cup almond flour
  • ½ cup finely grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • Olive oil or avocado oil spray

Equipment

  • Mixing bowls
  • Baking sheet or air fryer basket
  • Parchment paper or cooking spray
  • Whisk
  • Tongs

Method
 

Step 1. Prep the Chicken
  1. Pat chicken pieces dry with paper towels to remove excess moisture.
Step 2. Mix the Coating
  1. In a bowl, combine almond flour, Parmesan, garlic powder, paprika, salt, and black pepper.
Step 3. Prepare the Egg Wash
  1. In a separate bowl, whisk the eggs until smooth.
Step 4. Coat the Nuggets
  1. Dip each chicken piece into the egg wash, then press firmly into the almond flour mixture until fully coated.
Step 5. Arrange for Cooking
  1. Place nuggets on a lined baking sheet or in an air fryer basket, leaving space between each piece. Lightly spray with oil.
Step 6. Cook Until Crispy
  1. Bake at 400°F for 18–22 minutes, flipping halfway, or air fry at 390°F for 10–12 minutes until golden and cooked through.
Step 7. Rest and Serve
  1. Let nuggets rest for 2–3 minutes before serving to allow the coating to set.

Video

Notes

  • Dry chicken thoroughly for best crispiness.
  • Do not overcrowd the pan or air fryer basket.
  • Parmesan helps the coating bind and brown properly.
  • Reheat in the oven or air fryer to restore crunch.