These keto chicken nuggets are crispy on the outside, juicy in the middle, and satisfy the fast food cravings! Ready in just 15 minutes, they can be baked, fried, or made in the air fryer. 2 grams net carbs per serving.
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.
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.