Looking for a delicious and satisfying keto dinner option? These Keto Chicken Nuggets are the perfect choice! Crispy on the outside, tender on the inside, and completely low-carb, they’re a guilt-free way to enjoy a classic favorite.
You can enjoy these nuggets with a tasty Keto Buffalo Chicken Dip or on their own. They show that you can have great flavor while following a low-carb diet.
Say goodbye to regular high-carb chicken nuggets. Say hello to a keto-friendly version that is just as tasty, or even better!
Ingredients for Keto Chicken Nuggets:
Nuggets:
- 2 pounds of ground chicken
- 2 large eggs
- 1/3 cup finely grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 2 teaspoons salt
Coating:
- 1/2 cup grated parmesan cheese
- 3 tablespoons potato starch (or substitute with tapioca or corn starch)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
Spicy Ketchup:
- 1/4 cup sugar-free ketchup
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Sriracha sauce (adjust to taste for desired spice level)
Step-by-Step Instructions:
- Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Coating:
In a shallow bowl, mix the coating ingredients. Use grated parmesan cheese, potato starch (or a substitute), paprika, and dried parsley. Whisk them together until they are well combined. Set aside.
- Mix the Nugget Mixture:
In a large bowl, combine the ground chicken and eggs. Add the grated parmesan cheese and shredded mozzarella.
Then, mix in the garlic powder, onion powder, paprika, and salt. Use your hands to mix everything until just combined. Be careful not to overmix.
- Shape the Nuggets:
Take small portions of the chicken mixture and shape them into flat ovals. For easier handling, you can drop a clump of the mixture into the coating bowl, then shape it into an oval while coating it. Place each nugget onto the prepared baking sheet, gently flattening them as you go. Keep in mind that the nuggets will shrink slightly during baking, so adjust the size accordingly.
- Add the Coating:
Lightly spray the tops of the nuggets with olive oil to help them crisp up in the oven.
- Bake the Nuggets:
Bake in the preheated oven for 15 minutes. After 15 minutes, carefully flip each nugget using a spatula. Return them to the oven and bake for an additional 10 minutes, or until golden brown and cooked through.
The total baking time depends on the size of your nuggets. Medium-sized nuggets usually take about 25 minutes to bake.
- Serve and Enjoy:
Once baked, remove the nuggets from the oven and let them cool slightly. Serve with your favorite dipping sauce. You can use the spicy ketchup from this recipe. You can also pair them with a creamy Keto Buffalo Chicken Dip for more flavor.
Storage Instructions:
To keep your Keto Chicken Nuggets fresh and tasty, store leftovers in an airtight container. You can keep them in the refrigerator for 3 to 4 days.
To store the nuggets for a long time, freeze them. Place them in a single layer on a baking sheet until they are firm. Then, move them to a freezer-safe bag or container.
They’ll stay good in the freezer for up to 2–3 months. To enjoy, reheat the refrigerated nuggets in the oven or air fryer. Set the temperature to 350°F (175°C) until they are warm and crispy.
You can reheat frozen nuggets straight from the freezer. Just add a few extra minutes to heat them evenly. This way, you can enjoy your keto-friendly nuggets anytime!
Tips for Achieving Maximum Flavor:
To make your Keto Chicken Nuggets truly irresistible, consider these simple tips. First, make sure your seasoning blend is balanced. Adjust the garlic powder, onion powder, and paprika to fit your taste.
Add a pinch of cayenne pepper to the coating mixture. Using freshly grated parmesan cheese instead of pre-packaged can enhance the nutty, savory flavor. Don’t skip the olive oil spray before baking; it helps achieve a golden, crispy exterior.
Finally, let the nuggets rest for a few minutes after baking to lock in moisture and flavor. Try them with a bold dipping sauce. Spicy ketchup or creamy buffalo dip can make the taste even better!
Frequently Asked Questions:
Can I use chicken breast instead of ground chicken?
Yes, you can! Simply finely chop or grind chicken breast to achieve a similar texture. Just ensure the meat is well-chopped so the nuggets hold their shape.
Are these nuggets freezer-friendly?
Absolutely! These keto chicken nuggets freeze well.
Put them in a single layer on a baking sheet to freeze. Then, move them to a freezer-safe bag or container. They can stay there for 2 to 3 months.
Can I use an air fryer instead of an oven?
Yes, an air fryer works great! Cook the nuggets at 400°F (200°C) for about 10–12 minutes, flipping halfway through, until golden and crispy.
What can I use instead of potato starch?
To avoid potato starch, try using tapioca starch, almond flour, or crushed pork rinds. They are great low-carb options for coating.
How can I tell when the nuggets are fully cooked?
You know the nuggets are done when they reach an internal temperature of 165°F (74°C) and have a crispy, golden-brown outside.
Can I make these nuggets spicier?
Sure! Add a little cayenne pepper or chili powder to the chicken mix. You can also add more Sriracha to the spicy ketchup for extra heat.
What dipping sauces pair well with these nuggets?
These nuggets taste great with spicy ketchup. They also pair well with keto-friendly options like ranch dressing, blue cheese dip, or creamy buffalo sauce.
Can I make these nuggets ahead of time?
Yes, you can prepare the nuggets up to the baking step, cover them, and refrigerate for up to 24 hours before baking. This makes them a convenient option for meal prep!
Keto Chicken Nuggets
Ingredients
- 2 pounds ground chicken
- 2 large eggs
- ⅓ cup finely grated parmesan cheese
- ½ cup shredded mozzarella cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- 2 teaspoons salt
Instructions
- Preheat and Prepare:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Coating:
- In a shallow bowl, mix the coating ingredients. Use grated parmesan cheese, potato starch (or a substitute), paprika, and dried parsley. Whisk them together until they are well combined. Set aside.
- Mix the Nugget Mixture:
- In a large bowl, combine the ground chicken and eggs. Add the grated parmesan cheese and shredded mozzarella.
- Then, mix in the garlic powder, onion powder, paprika, and salt. Use your hands to mix everything together until just combined. Be careful not to overmix.
- Shape the Nuggets:
- Take small portions of the chicken mixture and shape them into flat ovals. For easier handling, you can drop a clump of the mixture into the coating bowl, then shape it into an oval while coating it. Place each nugget onto the prepared baking sheet, gently flattening them as you go. Keep in mind that the nuggets will shrink slightly during baking, so adjust the size accordingly.
- Add the Coating:
- Lightly spray the tops of the nuggets with olive oil to help them crisp up in the oven.
- Bake the Nuggets:
- Bake in the preheated oven for 15 minutes. After 15 minutes, carefully flip each nugget using a spatula. Return them to the oven and bake for an additional 10 minutes, or until golden brown and cooked through.
- The total baking time depends on the size of your nuggets. Medium-sized nuggets usually take about 25 minutes to bake.
- Serve and Enjoy:
- Once baked, remove the nuggets from the oven and let them cool slightly. Serve with your favorite dipping sauce. You can use the spicy ketchup from this recipe. You can also pair them with a creamy Keto Buffalo Chicken Dip for more flavor.