Keto Chicken Nuggets

My keto chicken nuggets are crispy, juicy, and made in the oven, air fryer, or stovetop! Ready in 15 minutes, I love how there are only 2 grams net carbs!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 180kcal

Author Arman Liew

Ingredients

1 pound chicken breast chopped into bite sized pieces
2 large eggs whisked
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
1 cup keto bread crumbs or almond flour
3 tablespoons parmesan cheese

Instructions

Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
In a mixing bowl, add your celery salt, salt, and pepper, and whisk together with the eggs. Add the chopped chicken and mix well so all the chicken is coated. In a separate bowl, whisk together the parmesan cheese and keto bread crumbs.
Add the chicken pieces in the dry mix, ensuring all sides are completely coated.
Place the breaded chicken on the lined tray and bake for 15-17 minutes, or until golden and crispy.
Remove the nuggets from the oven and serve immediately.

Notes

To make this in the air fryer, add them in a single layer in the air fryer basket and air fry at 200C/400F for 12 minutes, flipping halfway through.

One serving is 5-6 nuggets.

TO STORE: Leftover nuggets must be stored in the refrigerator, covered, for up to 5 days. Do not keep any longer, otherwise there is the risk of the chicken going bad.

TO FREEZE: Once the nuggets have cooled, place them in a ziplock bag or shallow container. You can then store them in the freezer for up to 6 months. Thaw in the refrigerator overnight.

TO REHEAT: I do not recommend reheating in the microwave, otherwise, you will lose the crispiness. I recommend either re-heating in the oven/air fryer or even in a non-stick pan.

Nutrition