Crispy Keto Chicken Nuggets

Name: Crispy Keto Chicken Nuggets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: ¼ cup mayonnaise; 2 tablespoons sour cream; 1 teaspoon chipotle pepper sauce; Avocado oil spray; 2 chicken breasts; 1 egg; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; 1 cup blanched almond flour

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
358 kcal
Course
Main Course
Cuisine
American

Crispy Keto Chicken Nuggets

Winston Campbell

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These delicious keto chicken nuggets are seasoned with garlic and cayenne, coated in almond flour, and baked until golden and crispy.

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Ingredients

Servings

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

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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 Information

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Serving 4nuggets Calories 358kcal (18%) Carbohydrates 4g (1%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 4g (20%) Sodium 302mg (13%) Fiber 2g (8%) Sugar 2g (4%)