How do you keep chicken nuggets crispy?

The key is baking at a high temperature on a wire rack so hot air circulates evenly. Lightly brushing or spraying nuggets with avocado oil also helps lock in crispiness without frying.

Can you have chicken nuggets on a keto diet?

Yes, if they’re made with low-carb breading like almond flour, pork rinds, or parmesan cheese. Traditional nuggets are too high in carbs, but crispy baked keto chicken nuggets are a perfect fit for keto.

How many carbs are in baked chicken nuggets?

Fast-food nuggets can have 18–20 grams of carbs per serving, while homemade keto baked nuggets contain just 2–3 grams of net carbs per serving.

Can you eat crispy chicken on keto?

Absolutely. As long as the coating avoids flour and breadcrumbs, crispy chicken is completely keto-friendly. Using almond flour or pork rinds gives you crunch without carbs.

What to serve with keto chicken nuggets?

Pair them with fresh cucumber salad, roasted vegetables, zucchini fries, or mashed cauliflower. For dipping, ranch, buffalo sauce, or sugar-free ketchup keep things flavorful and keto-friendly.

Crispy Baked Keto Chicken Nuggets: Low-Carb Crunch Made Easy

Name: Crispy Baked Keto Chicken Nuggets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 2 large eggs, whisked; 1 cup almond flour; 1/2 cup grated parmesan cheese; 1 cup crushed pork rinds; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp avocado oil (for brushing)

Description

Crispy baked keto chicken nuggets with almond flour and parmesan breading. Low-carb, golden, and family-friendly.

Ingredients

Scale

1 lb chicken breast, cut into bite-sized pieces

2 large eggs, whisked

1 cup almond flour

1/2 cup grated parmesan cheese

1 cup crushed pork rinds

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

2 tbsp avocado oil (for brushing)

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Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.

2. In one bowl, whisk eggs. In another, mix almond flour, parmesan, pork rinds, garlic powder, paprika, salt, and pepper.

3. Dip chicken pieces into egg wash, then coat evenly in the flour-cheese mixture.

4. Arrange nuggets on the wire rack. Brush lightly with avocado oil.

5. Bake for 20–25 minutes, flipping halfway, until nuggets are golden brown and crispy.

Notes

For extra crunch, chill coated nuggets in the fridge for 15 minutes before baking.

Serve with keto-friendly dips such as ranch, buffalo sauce, or sugar-free ketchup.

Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (~6 nuggets)
Calories: 280
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 26g
Cholesterol: 120mg