Crispy Keto Chicken Nuggets
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
358 kcal
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Course
Main Course
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Cuisine
American
Crispy Keto Chicken Nuggets
Description
This recipe prepares chicken breast cut into nugget-sized pieces, coated first in an egg mixture seasoned with kosher salt, black pepper, garlic powder, and cayenne pepper, then dredged in blanched almond flour. The nuggets are baked on a parchment-lined baking sheet sprayed with avocado oil, first on one side until golden, then flipped and baked again, ensuring even crisping and full cooking with an internal temperature of 165ºF.
The chipotle dipping sauce combines mayonnaise, sour cream, and chipotle pepper sauce to bring a smoky, mildly spicy flavor that pairs well with the nutty almond coating on the chicken. The coating method uses separate hands for egg and flour to keep the process clean.
These nuggets can be refrigerated 3-4 days and reheated gently to preserve their fragile almond flour crust. The recipe notes adjustments for different types of kosher salt and suggests an alternative coating method using mayonnaise spiced mixture before almond flour.
Ingredients
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 breast 8 ounces each
- 1 egg
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper Omit if serving to young children
- 1 cup almond flour blanched
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 Morton kosher salt or other types, use half the listed amount to match the seasoning correctly.
- Not all almond flour is used; only half is needed for coating, but have the full amount ready for dredging.
- You can switch out the egg dip for a spiced mayonnaise coating before almond flour for variation.
- Store leftovers in an airtight container refrigerated for 3-4 days; reheat gently to avoid breaking the coating.
- The almond flour crust is delicate; handle nuggets carefully when serving and reheating.
- This recipe is not suitable for freezing due to the coating texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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