Keto Chicken Nuggets

These tender and crispy keto chicken nuggets are made with a fun, new-to-me ingredient. Using panko bread crumbs made out of pork rinds (yes, you heard that right) and just a couple of other ingredients, you can make this low-carb and gluten-free chicken recipe that goes with all kinds of sides.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 207kcal

Author Sharon Rhodes

Ingredients

1 cup crushed pork rinds
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1-2 grinds of fresh black pepper
2 large eggs
1 pound chicken breasts, cut into 1 inch pieces

Instructions

Start by lining a large baking sheet with parchment paper. Set it aside.
Preheat the oven to 425°
Prep your chicken by slicing it into one-inch pieces so that it looks like classic nuggets.
Then set up your breading station. Pour the crushed pork rinds into a shallow dish such as a pie plate. Add the seasonings and mix them into the pork rinds using a fork to blend them in well.
Crack the eggs into a medium mixing bowl and beat them well using a fork or whisk.
Add the chicken pieces to the bowl and coat them well with the beaten egg.
Then, working in batches, dip the chicken pieces into the pork rind mixture and flip to coat both sides. Transfer the pieces to the prepared baking sheet.
Bake in the oven for 12-15 minutes, until the chicken is golden, flipping halfway through.
Serve warm with dipping sauce and sides.

Video

Notes

Store any leftovers in a sealed container in the fridge for up to 2 days. You can eat it cold with a salad or reheat it in the oven.

Nutrition