Even if you ‘re not a huge fan of pork rinds, kids and adults alike will love these keto chicken nuggets! They are tender and juicy and the pork rind breading makes them extra crispy and flavorful – they can also be made into chicken strips and have a nut and egg free option 🙂
I think all kids love chicken nuggets and my kids are no exception. I usually make THESE Paleo Chicken Strips for my kids but since we are eating more Keto, they are too high in carbs to be Keto friendly 🙁
So I decided to try pork rind crusted chicken… even though I really don’t like pork rinds. I put off trying them for a long time but I finally did, and to my surprise they were GREAT! Why didn’t I try this sooner??
Everyone has their own way of making pork rind crusted chicken, but I prefer to bread mine with a bit of almond flour added to the mixture (but you don’t have to if you’re nut free!), omit the Parmesan Cheese like most recipes call for to keep them dairy free, add lots of spices, and fry them in avocado oil – which makes them juicy, flavorful, and extra crispy.
I even have an egg free version for my egg free peeps! I had lots of trials where the breading just slid right off, but soaking them in a homemade non-dairy buttermilk mixture did the trick. The breading stayed on perfectly and was nice and crispy 🙂
Pin for later:
- 3 Lbs. Boneless, Skinless Chicken Thighs (preferred) or breasts cut into 1 inch cubes OR 3 Lbs. Boneless, Skinless Chicken Tenderloins
- ½ Cup Blanched Almond Flour OR Additional ½ Bag Of Pork Rinds
- 1 3oz. Bag Pork Rinds
- 2 Large Eggs OR 1 Cup Non-Dairy Milk + 1 tsp. Apple Cider Vinegar
- 1¼ tsp. Sea Salt
- ¼ tsp. Ground Pepper
- 1 tsp. Paprika
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ⅓ Cup Avocado Oil or as needed
- Cut chicken into 1 inch cubes if making nuggets.
- If using egg free option, add chicken to a resealable baggie with the non-dairy milk and apple cider vinegar. Seal and place in refrigerator for 1-3 hours.
- Place the pork rinds in a large resealable baggie. Seal, removing as much air as possible. Crush with a rolling pin until very finely ground. Alternatively, you can crush them in a food processor. Depending on the size of your food processor you might need to process them in batches.
- In a large shallow mixing bowl, whisk the eggs (if using).
- In a separate shallow mixing bowl, combine the pork rinds, almond flour (if using), sea salt, pepper, paprika, garlic powder, and onion powder. If using milk mixture, add about 2 tsp. to the pork rinds and mix with fork.
- Place about ½ inch of avocado oil a medium/large skillet (I prefer cast iron) and heat over medium heat.
- Use tongs to dredge the chicken in the eggs (if using).
- Then, dredge chicken in the pork rind mixture and set aside on a plate.
- Once oil is hot, place as many as will comfortably fit in the skillet and fry 3-4 minutes per side or until golden and cooked through. Repeat until all chicken is cooked.