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!
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.