Keto Chicken Nuggets Recipe
These delicious keto chicken nuggets are seasoned with garlic and cayenne, coated in almond flour, and baked until wonderfully crispy.
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Calories: 358kcal
Servings: 4 servings
Equipment
- Frying Pan
- Spatula
Ingredients
Chipotle dipping sauce:
- ¼ cup avocado oil mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chipotle pepper sauce or more, depending on taste
Chicken nuggets:
- Avocado oil spray
- 2 chicken breasts 8 ounces each
- 1 egg
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper omit if serving this to young children
- 1 cup almond flour blanched finely ground
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper or foil, then spray with avocado oil.
- Mix the mayonnaise, sour cream, and hot pepper sauce in a small bowl to make the chipotle dipping sauce, and set aside.
- Cut the chicken breasts into nugget-sized pieces.
- In one bowl, whisk the egg with salt, pepper, garlic powder, and cayenne pepper. Place almond flour in another bowl.
- Dip each chicken piece in the egg mixture, then coat with almond flour, using one hand for the egg and the other for the flour.
- Arrange the coated chicken pieces on the baking sheet, spray with avocado oil, and bake for 8 minutes. Flip the nuggets, spray again, and bake for another 8 minutes until cooked through. For extra crispiness, broil for 2-3 minutes, then serve with the chipotle dipping sauce.
Nutrition
Calories: 358kcal | Carbohydrates: 4g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Sodium: 302mg | Fiber: 2g | Sugar: 2g