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.