These delicious keto chicken nuggets are seasoned with garlic and cayenne, coated in almond flour, and baked until golden and crispy. They are great on their own and even better when dipped in a spicy chipotle sauce.
I make these nuggets often. They're delicious! Baked chicken breast isn't very exciting. But when you cut it into chunks, season, coat, and bake them, the result is so good! This is true whether the coating is almond flour, as in this recipe; parmesan cheese, in these parmesan chicken tenders; or pork rinds, in pork rind chicken tenders.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
For the dipping sauce: Mayonnaise, sour cream, and chipotle pepper sauce.
For the nuggets: Cooking spray, boneless chicken breasts, an egg, spices, and almond flour.
Variations
- You can use different spices. Good options I tried and liked include onion powder, smoked paprika, and cumin. You can add ½ teaspoon of each additional spice.
- You can coat the chicken pieces with mayo or Dijon mustard instead of dipping them in an egg mixture.
- Crushed pork rinds are a delicious substitute for almond flour.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Cut raw chicken breasts into bite-size pieces.
Mix an egg with spices in a small bowl and place almond flour in another bowl. Dip the chicken pieces in the seasoned egg and dredge them in almond flour.
Arrange the nuggets on a parchment-lined, rimmed baking sheet. Spray them with oil and bake them for 8 minutes per side in a 450°F oven.
Serve them with a spicy dip.
Expert Tip
Don't try to bake these nuggets in a 350°F oven for 30 minutes, as some recipes instruct. Baking them in a hot 450°F oven makes the coating crispy, helps seal in the juices, and keeps the meat juicy.
Recipe FAQs
Yes. Instead of the egg mixture, mix ¼ cup of mayonnaise with the same spices and coat the chicken pieces with this mixture before dredging them in almond flour.
Yes. You can replace the almond flour with grated parmesan cheese or finely crushed pork rinds.
No. Serve them with any dip you like, such as mustard or sugar-free ketchup. I sometimes serve them with sriracha mayo, and they are also excellent with no dip at all.
Serving Suggestions
Keto chicken nuggets can be served as a snack or appetizer, 4 pieces per person, or as a main course, 6-8 pieces per person, with your favorite side dish.
I like to serve them with baked zucchini fries. I simply bake the zucchini in the same 450°F oven for 10 minutes per side. They are also good with roasted zucchini and roasted peppers, which can be cooked in the same oven.
Another excellent side dish to serve with these nuggets is a salad. I often serve them with a cucumber tomato salad, homemade coleslaw, or arugula salad.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven.
The almond flour coating is a bit fragile, so be careful when handling the nuggets. I don't recommend freezing them. The coating will not survive the process of freezing and thawing.
More Chicken Recipes
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Recipe Card
Crispy Keto Chicken Nuggets
Video
Ingredients
Chipotle dipping sauce:
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chipotle pepper sauce - Or more, depending on taste
Chicken nuggets:
- Avocado oil spray
- 2 chicken breasts - 8 ounces each
- 1 egg
- ½ teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper - Omit if serving to young children
- 1 cup blanched almond flour
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with high-heat-resistant parchment paper (or foil) and spray it with avocado oil.
- To prepare the chipotle dipping sauce, combine the mayonnaise, sour cream, and hot pepper sauce in a small bowl. Set aside.
- Cut the chicken breasts into nugget-sized pieces.
- In a small bowl, whisk together the egg, kosher salt, black pepper, garlic powder, and cayenne pepper. Place the almond flour in another bowl.
- Dip each piece of chicken in the egg mixture, then dredge it in the almond flour, pressing to coat. To avoid a sticky mess, use one hand to dip in the egg and the second hand to dredge in the almond flour.
- Arrange the chicken pieces in a single layer on the prepared baking sheet. Spray them with avocado oil. Bake until the bottom is golden, about 8 minutes.
- Carefully flip, spray with more oil, and bake until golden and cooked through (their internal temperature should reach 165ºF), about 8 more minutes.
- To promote browning, if your baking dish is broiler-safe and lined with foil (not parchment), you can finish by broiling the chicken nuggets in the middle of the oven for 2-3 minutes.
- Serve immediately with the dipping sauce.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- You won't use all the almond flour. You'll only use about half. But you need all of it to properly dredge the chicken pieces. The nutrition info reflects that.
- Variation: Instead of the egg mixture, mix ¼ cup of mayonnaise with the same spices, then coat the chicken pieces with that before dredging them in the almond flour.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. The almond flour coating is a bit fragile, so be careful when handling the nuggets. I don't recommend freezing these nuggets.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lil says
Amazing! Made it twice, first time using almond flour , second time with quinoa flour. Everyone love them! Thanks for the recipe.
Vered DeLeeuw says
You're very welcome, Lil!