Keto Chicken Nuggets

What you see is what you get guys.

So, what do you see exactly? Are you seeing crispy chicken nuggets? Or perhaps you’re seeing crispy chicken tenders? Or just good old fried chicken?

This recipe is for all of those things. You can make chicken tenders, chicken nuggets, and the best part is, it all fits right into your macros.

I should’ve made this a long time ago.

Keto Chicken Nuggets or Keto Chicken Tenders?

Here is the thing, this recipe is more like a blueprint for you to make anything from keto chicken nuggets to keto popcorn chicken.

If you don’t like ground chicken, or you just don’t have a food processor, or you just don’t want to do that extra step, you can just cut your chicken breasts into cubes and follow these 4 super sophisticated steps:

1. Roll in coconut flour
2. Dip in egg wash
3. Roll in psyllium husk
4. Fry to golden brown juicy awesomeness

Easy breezy my friends.

Why I prefer to ground my chicken breasts?

I have always preferred to ground my chicken when I make chicken nuggets, because It gives me the chance to incorporate my seasoning better and most importantly, add in cheese.

Because cheese.

I will also admit that I like ground chicken breast because the chicken nuggets that end up coming out of the fryer are more similar to the McDonald’s ones. The kid in me likes that.

Here are some fun things to know about Keto Chicken Nuggets.

1. You can make the breading with crushed pork rinds. It works just as well as the psyllium husk in this recipe and it will dramatically lower the carb count;
2. You can make these in an air fryer;
3. Most of fast food chicken nuggets are not keto as they contain lots of corn products and consequently are high in carbs.
4. You can bake these chicken nuggets, just keep in mind that they might not get golden brown.

What To Serve It With?

The choices are limitless, my friend. I personally have 2 favourites, I like to serve my keto chicken nuggets with a sweet and a spicy dip.

The sweet dip, is a sugar-free “honey” mustard. You can make it simply by combining 2 tbsp of mayonnaise, 2 tbsp of dijon (or yellow mustard) and 1 tsp of stevia extract.

As for the spicy dip, I like to start with mayonnaise and add some sugar-free chilli paste and smoked paprika. I advise you to taste your dip as you go, to make sure that it is not too spicy.

Today’s Recipe

5 from 1 vote

Print

Keto Chicken Nuggets

Crispy, moist and super satisfying chicken nuggets. 

Course Dinner/Lunch

Cuisine Keto / Low Carb

Keyword Keto Chicken Nuggets

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Servings

Calories 311 kcal

Author Idriss

Ingredients

• 500 grams chicken breast meat
• 1 tsp coconut flour
• 1/2 tsp cayenne powder
• 1/2 tsp salt
• 1/2 cup grated mozzarella

Breading

• 2 large eggs
• 1/2 cup psyllium husk
• 1/4 cup coconut flour
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1/2 tsp black pepper

Some oil to fry. Good Keto friendly options are: Avocado oil and coconut oil

(OPTIONAL) Sweet Dijonnaise

• 2 Tbsp Avocado oil mayonnaise
• 2 Tbsp Dijon mustard
• 1 Tsp Stevia extract

Instructions

1. In a food processor, add chicken breast, coconut flour, cayenne and salt. Blend until you get a smooth consistency. You can leave your mixture a little chunky if you want, I prefer smooth. (See notes)

2. Wet your hands and add your mozzarella into the mix using your hands. Form your chicken nuggets, into small balls, or small patties, or any shape you prefer. Just make sure that it is no bigger than 2". The bigger the nugget the longer it's going to take to fry it. 

3. Preheat your fryer to 400F. If you don't have a fryer, you can use a wok, small pan or a dutch oven to fry your nuggets. Make sure you don't fill it more than halfway. 

4. Grab 3 separate bowls. In the first bowl, add coconut flour, cayenne, salt and pepper and mix. In the second bowl, beat your 3 eggs with 1 tbsp of cold water. In the third bowl add your psyllium husk. Grab a chicken nugget, roll it through the coconut flour, then dip it in your egg mixture (make sure it's thoroughly covered) and finally roll it in psyllium husk. Fry for 3-4 minutes or until golden brown. Repeat until your out of chicken. 

5. Serve with some sweet Dijonnaise, or spicy mayo and enjoy!

Recipe Notes

Macros | Net Carbs: 4.2g ; Protein: 33.7g ; Fat: 8.4g

The fat content will increase significantly if you make a mayo base dipping sauce.

NOTE: If you want to reduce the carb count even more, replace psyllium husk with crushed pork rinds.