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    Home ยป Keto

    Keto Chicken Nuggets With Pork Rinds

    Published: May 5, 2023 Updated: May 5, 2023 By: Cassidy Stauffer May earn from affiliate links.

    Jump to Recipe Print Recipe
    keto chicken nuggets pin
    paleo chicken nuggets pin
    whole30 chicken nuggets pin

    These Keto Chicken Nuggets With Pork Rinds are extra crispy and tender. Even if you're not a huge fan of pork rinds, kids and adults alike will love them! They're also naturally paleo, whole30, and gluten-free!

    chicken nuggets on plate with ketchup.

    Coated in seasoned crushed pork rinds, these keto chicken nuggets are juicy, flavorful, and extra crispy!

    They use simple ingredients most keto pantries already have on hand and are quick and easy to make.

    ❤️ Why You'll Love These Keto Chicken Nuggets: They are 1) Extra crispy. 2) Juicy and tender. 3) Use common keto ingredients. 4) Easy to make. 5) Are sugar-free, low-carb, paleo, and whole30 compliant.

    Or if you're looking for more chicken recipes, I think you'll love this Keto Sweet And Sour Chicken, Keto Fried Shrimp, Low-Carb Chicken Piccata, and Low-Carb Chicken Fried Steak recipe!

    Or these Cheesy Chicken Fritters from Real Balanced, along with these Keto Chocolate Cookies from Cooking LSL look amazing too!

    Jump to:
    • Frequently asked questions
    • Ingredients
    • Easy instructions
    • Serving suggestions
    • Storage
    • Substitutions and variations
    • ๐Ÿ’ญ Top tips
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Frequently asked questions

    Can these be made nut-free?

    Yes! Simply replace the almond flour with grated/powdered parmesan cheese - like the kind you put on pizza!

    Can you eat chicken nuggets on keto?

    Typically, chicken nuggets are breaded in flour and starch, making them not keto-friendly or gluten-free. However, this recipe is breaded in crushed pork rinds and almond flour, making them gluten-free and safe to eat on a keto low-carb diet.

    Ingredients

    Here are the simple ingredients to make low-carb chicken nuggets:

    • Boneless Skinless Chicken Thighs Or Breasts: While breasts can be used, I highly recommend chicken thighs, as they turn out soft, juicy, and tender!
    • Blanched Almond Flour - Low-Carb Flour, or use additional pork rinds.
    • Crushed Pork Rinds - Keto bread crumbs.
    • Large Eggs - Locks the juices in the chicken and holds the breading onto the nuggets.
    • Sea Salt, Pepper, Paprika, Garlic Powder, and Onion Powder - Seasonings.
    • Avocado Oil - Used for frying, or use another high-smoke point oil.

    Easy instructions

    crushed pork rinds ina food processor.

    Step #1: Crush the pork rinds very finely in a food processor. If you don't have a food processor, place them in a large, resealable baggie, leaving it slightly vented. Use a rolling pin or mallet to crush the pork rinds.

    chopped chicken thighs on a cutting board.

    Step #2: Chop the chicken into bite-sized pieces. Be sure all the pieces are the same size so they will have the same cooking time.

    💭Tips: Be sure to crush them very finely, or they will have trouble sticking to the chicken! And if you're looking to save time and energy, pre-crushed pork rind breadcrumbs are now readily available!

    uncooked, breaded nuggets.

    Step #3: Add the pork rinds and seasonings to a large, shallow bowl. In a separate bowl, whisk together the eggs. Pat dry the chicken with paper towels if needed. If they are wet, the breading will not stick well. Then, using tongs, dredge each chicken nugget in the egg mixture and then the pork rind mixture. Set aside on a plate or baking sheet.

    dipping a keto nugget in ketchup.

    Step #4: Heat 1 to 2 inches of oil in a heavy-bottomed pot or skillet over medium heat and fry the nuggets. Use a thermometer to get the oil to 350 degrees. Do not get the oil over 400 degrees, or the chicken will burn. Once hot, add as many nuggets as will comfortably fit and cook for 3 to 4 minutes per side or until nicely browned and cooked through.

    💭Tip: Don't skip breading all the nuggets before breading. If you bread the nuggets as you go, it will be a stressful disaster. Trust me, I've tried!

    Serving suggestions

    For the dipping sauce, I like to serve mine with No Sugar Added Heinz Ketchup, which only has 1 net carb per Tablespoon.

    For paleo and whole30, serve with Primal Kitchen or Tessame's BBQ Sauce or Ketchup.

    Storage

    • Store: Leftover and cooled nuggets can be stored in an air-tight baggie in the freezer for 1 to 2 months.
    • Reheat: Reheat on a baking sheet in a 350-degree oven for 15 to 20 minutes or until heated through. Do not thaw before reheating.

    Substitutions and variations

    • These low-carb nuggets are shallow-fried. If you prefer baked, check out these low-carb baked chicken nuggets from Real Balanced!
    • If you're nut-free, replace the almond flour with grated/powdered parmesan cheese.
    • Prefer an air-fryer? Spray both sides with cooking oil and cook at 400 degrees for 4 to 6 minutes per side or until cooked through and crispy 👍

    💭 Top tips

    • Be sure the pork rinds are very finely crushed. Otherwise, they won't stick to the chicken very well.
    • I prefer boneless, skinless chicken thighs because I think they make the chicken nuggets more tender. However, chicken breasts will also work.
    • Don't try to bread the nuggets as you fry them - it will be a disaster! Save yourself the headache and bread the chicken before you start frying.

    If you’ve tried this Keto Chicken Nuggets Recipe or any other recipe on the blog, please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    ๐Ÿ“– Recipe

    overhead shot of keto chicken nuggets on a plate with ketchup

    Keto Chicken Nuggets With Pork Rinds

    Made with crushed pork rinds, these Keto Chicken Nuggets are extra crispy and tender. Even if you're not a huge fan of pork rinds, kids and adults alike will love them! They're also paleo, whole30, and gluten-free!
    4.91 from 10 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30
    Prep Time: 30 minutes minutes
    Cook Time: 16 minutes minutes
    Total Time: 46 minutes minutes
    Servings: 8 servings
    CALORIES :311kcal
    CARBS :1g
    FIBER :1g
    Author: Cassidy Stauffer

    Ingredients

    • 2 Lbs. Boneless Skinless Chicken Thighs (preferred) or breasts - cut into 1-inch cubes
    • ½ Cup Blanched Almond Flour - OR grated/powdered parmesan cheese
    • 1 ½ Cups Crushed Pork Rinds - or a 3 oz bag before crushing
    • 3 Large Eggs
    • 1 ¼ tsp. Sea Salt
    • ¼ tsp. Ground Pepper
    • 1 tsp. Paprika
    • ½ tsp. Garlic Powder
    • ½ tsp. Onion Powder
    • ⅓ Cup Avocado Oil - + more needed
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    Instructions

    • If not using pre-crushed pork rinds: Add the pork rinds to the bowl of a food processor and process until very finely crushed. Depending on the size of your food processor you might need to process them in batches. Alternatively, place the pork rinds in a large resealable baggie, leaving it slightly vented, and crush them with a rolling pin or mallet until very finely ground. Set aside.
    • Cut chicken into 1-inch cubes and pat dry with a paper towel, if needed.
    • In a shallow mixing bowl, combine the pork rinds, almond flour, sea salt, pepper, paprika, garlic powder, and onion powder.
    • In a separate large shallow mixing bowl, whisk the eggs.
    • Use tongs to dredge the chicken in the eggs.
    • Then, dredge chicken in the pork rind mixture and set aside on a plate.
    • Heat around 1 inch of oil in a heavy-bottomed pot or skillet over medium heat (I prefer using a cast-iron skillet). Use a thermometer to get it to 350 degrees. Do not get the oil over 400 degrees or the chicken will burn.
    • Once the 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. Set aside on a paper towel-lined plate or on a cooling rack (place in a single layer to keep them crispy). Repeat until all the chicken is cooked.
    • Leftover and cooled chicken nuggets can be stored in an air-tight baggie in the freezer for 1 month. Do not thaw before reheating.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • See how easy these are to make on my YouTube channel! Watch the full video here: YouTube Chicken Nugget Video
    • Be sure the pork rinds are very finely crushed. They won't stick to the chicken very well if they're not.
    • I prefer boneless, skinless chicken thighs because I think they make the chicken nuggets more tender. However, chicken breasts will also work.
    • Prefer an air-fryer? Spray both sides with cooking oil and cook at 400 degrees for 4 to 6 minutes per side or until cooked through and crispy 👍
    • Don't try to bread the nuggets as you fry them - it will be a disaster! Save yourself the headache and bread all the chicken before you start frying.
    • If you're looking to save time and energy, pre-crushed pork rind breadcrumbs are now readily available!
    • Nutrition information is for five nuggets, assuming the recipe made 40 altogether.

    Nutrition

    Serving: 5nuggets | Calories: 311kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 619mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Kristen says

      October 11, 2023 at 2:34 am

      5 stars
      These came out really good! I made them in the air fryer.

      I cooked them at 390 degrees, they took about 18-20 minutes for the thinner pieces and 23-25 minutes for the thicker pieces (I tried to cut them all the same size, but they didn't quite come out perfectly). I sprayed them with oil before cooking and turned them halfway through and sprayed the other side.

      (My air fryer is the kind that looks kind of like a toaster oven, and I made them on two levels. The ones on the bottom rack on the broiler-type pan were crispier than the ones above in the air-fryer basket.)

      The coating sticks on really well, unlike other recipes I've tried.

      Definitely will make again!!

      Reply
      • Cassidy says

        October 12, 2023 at 1:05 pm

        Thank you, I'm SO happy you liked them!!! I'm glad to know that they turn out well in an air-fryer ๐Ÿ˜€

        XO,
        Cassidy

        Reply
    2. KS says

      July 24, 2021 at 12:37 pm

      Have you tried these in an air fryer? If so, what temp and how long?

      Reply
      • Cassidy Stauffer says

        July 24, 2021 at 12:38 pm

        I actually haven't, but it's on my list! If you try it out please come back and let me know what you did and how they turned out!

        XO,
        Cassidy

        Reply
    3. Kathy Tanner says

      February 25, 2019 at 9:52 pm

      looking forward to trying your recipe. I am using chicken tenders because that is what I have on hand. Couldn't find how many servings, or serving size. Any ideas?

      Reply
      • Cassidy says

        February 28, 2019 at 3:43 pm

        Hi Kathy!

        The nutritional info is for 1 serving and there are 6 servings in the recipe. I can't say exactly how many nuggets are in each serving because everyone will cut them slightly different. Typically though, each serving will be around 5 or 6 nuggets.

        Reply
    4. Susanne Beeland says

      July 19, 2018 at 7:33 pm

      5 stars
      How many nuggets make up a serving?

      Reply
      • Cassidy says

        July 22, 2018 at 1:01 pm

        Hi Susanne! Oh man, I don't remember exactly - I should've written it down! I'm thinking it's around 5 or 6 but next time I make them I will let you know and also update the recipe. So sorry!!!

        -Cassidy

        Reply
    5. Tessa Simpson says

      June 05, 2018 at 12:29 pm

      5 stars
      I have yet to try the pork rind coatings...even though I have been doing keto-style for awhile! It's high time! Looks delish Cassidy!

      Reply
      • Cassidy says

        June 05, 2018 at 3:15 pm

        Oh girl you've gotta try it - you'll love them!!!

        Reply
    6. Charlotte Moore says

      June 04, 2018 at 3:50 pm

      This looks so good. My neighbor told me she has been using pork rinds to do chicken. Never would have thought of it.

      Reply
      • Cassidy says

        June 05, 2018 at 2:46 am

        I was skeptical at first but we just love them, I'd bet you'd like it!!

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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