These keto baked chicken nuggets are the ultimate comfort food! They’ll be a huge hit every time you serve them!
I can’t stop making these keto baked chicken nuggets. As soon as they’re gone, I just want more! These nuggets are nice and crispy on the outside and amazingly juicy on the inside! I like to brine my chicken overnight, then the next day it’s quick and easy to finish these nuggets!
Let’s talk about brining our chicken!
Brining the chicken for these nuggets creates the most amazing juicy chicken! Making the brine is also ridiculously easy. You can brine your chicken in a bowl, in Tupperware, or in a resealable plastic bag. To make the brine, we simply combine water, salt, and granulated keto sugar. I used the Swerve brand for my sugar, but you use your favorite keto sugar for this brine. You’ll want to stir your brine mixture until most of the salt and sugar is dissolved. Then add your chicken pieces and refrigerate for 2-4 hours or overnight. I typically brine my chicken overnight, then it’s all ready to go whenever I want to make it the next day. When you’re ready to make your nuggets, you’ll want to discard the brine and pat your chicken pieces dry.
After brining my chicken, how do I make these keto baked chicken nuggets?
It’s incredibly easy to make these nuggets. This is pretty much a no-fail dish. I line my baking sheet with parchment paper so the chicken won’t stick to the pan. Alternately, you can spray your baking sheet with some avocado oil spray if you’d prefer. You’ll need two shallow bowls to make these nuggets. In the first goes our egg wash, which is a mixture of eggs and heavy whipping cream. The second bowl contains our coating mixture, which is an awesome combination of almond flour, crushed pork rinds, fresh grated Parmesan cheese, and our spices. You’ll dip each piece of chicken in the egg wash. This ensures the coating will stick to the chicken. Then roll the chicken in the coating to evenly cover the chicken. You’ll bake for 10 minutes, then flip the chicken and bake for 10 more minutes or until your chicken is at 165°.
How can I serve these keto baked chicken nuggets?
You have some great options for serving these chicken nuggets. They’re a great option for lunch, dinner, or even for a fun addition to a brunch menu. And they make for an awesome and filling snack choice too. They also re-heat well so are a super choice for leftovers. If you’d like to add a side to this dish, you also have some great low carb options. You can serve these chicken nuggets with soup or with a salad. They pair nicely with coleslaw too. How about a side of cauliflower mac and cheese! You can also serve these nuggets with a side of cooked vegetables. Some good choices include asparagus, broccoli, Brussels sprouts, cabbage, cauliflower, green beans, and spinach. If you want to add a dipping sauce, ranch dressing is an awesome choice, but you have lots of other keto choices for this as well!
Here are some of our favorite choices for dipping sauces!
Keto Alabama White Barbecue Sauce
Helpful Hints:
*If you don’t want to use parchment paper to line your baking sheet, you can spray it with avocado oil spray instead.
*You can also easily make a double batch of these chicken nuggets.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Chicken nuggets are wonderful for people of all ages***
Keto Baked Chicken Nuggets
These keto baked chicken nuggets are the ultimate comfort food! They’ll be a huge hit every time you serve them!
Ingredients
For the brine:
- 2 cups water
- 1½ tablespoon granulated sugar substitute (Swerve)
- 1½ tablespoons salt
- 1½ pounds chicken breast, cut into cubes
For the chicken nuggets:
- 2 eggs, lightly beaten
- 2 tablespoons heavy whipping cream
- 1 cup almond flour
- ½ cup crushed pork rinds
- ¼ cup fresh grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
For the brine:
1. Add water, sugar, and salt to a bowl or dish. Stir until sugar and salt are most dissolved. Add cubed chicken. Refrigerate 2-4 hours or overnight.
For the chicken nuggets:
1. When ready to make nuggets, pre-heat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
2. Drain and discard brining liquid from chicken. Pat chicken dry with paper towels. Set aside.
3. In a shallow bowl add eggs and heavy whipping cream. Stir to combine.
4. In another shallow bowl, add almond flour, crushed pork rinds, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
5. Coat a piece of chicken with egg mixture, then roll in almond flour mixture to coat all sides. Place chicken onto prepared baking sheet. Repeat with remaining pieces of chicken.
6. Bake for 10 minutes. Flip nuggets and bake for an additional 10 minutes, or until chicken reaches 165 degrees.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 227Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 128mgSodium: 632mgCarbohydrates: 3gNet Carbohydrates: 1.5gFiber: 1.5gSugar: 1gProtein: 25g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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