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!
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!
Frequently asked questions
Yes! Simply replace the almond flour with additional crushed pork rinds.
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
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.
Step #2: Chop up 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!
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.
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 it 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 additional crushed pork rinds.
💭 Top tips
- 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 the chicken nuggets turn out more tender. However, chicken breasts will work too.
- 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!
📖 Recipe
Keto Chicken Nuggets With Pork Rinds
Ingredients
- 2 Lbs. Boneless Skinless Chicken Thighs (preferred) or breasts - cut into 1-inch cubes
- ½ Cup Blanched Almond Flour - OR additional crushed pork rinds
- 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
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
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. If they're not, they won't stick to the chicken very well.
- I prefer boneless, skinless chicken thighs because I think the chicken nuggets turn out more tender. However, chicken breasts will work too.
- If you're nut-free, replace the almond flour with additional crushed pork rinds.
- 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 5 nuggets, assuming the recipe made 40 altogether.
Nutrition
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
KS says
Have you tried these in an air fryer? If so, what temp and how long?
Cassidy Stauffer says
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
Kathy Tanner says
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?
Cassidy says
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.
Susanne Beeland says
How many nuggets make up a serving?
Cassidy says
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
Tessa Simpson says
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!
Cassidy says
Oh girl you've gotta try it - you'll love them!!!
Charlotte Moore says
This looks so good. My neighbor told me she has been using pork rinds to do chicken. Never would have thought of it.
Cassidy says
I was skeptical at first but we just love them, I'd bet you'd like it!!