Feed your inner child with this tasty, crispy, low-carb version of a fast-food favorite!
I’m not a big Chick-fil-A fan, but like almost everyone else, I do love a crispy chicken nugget! There’s something about using your bare hands to dip little fried pieces of chicken into a creamy sauce that brings out the kid in all of us.
And this recipe for, humbly, the best keto chicken nuggets, brings that nostalgic feeling to low-carb diets! It harnesses the big, bold flavors and crunchy texture of pork rinds to mimic the breading on a fast-food treat without spiking carbs. But first, pickle juice tags in as a marinade, infusing the chicken with deep, briny flavors and amazing tenderness. Then, these cuties are baked instead of deep-fried, giving them a satisfying crunch without all the grease.
Best of all, this dish comes together in about an hour, including the marinating time. That means you can just as easily enjoy it on a weeknight as during a weekend get-together. Embrace your inner child—or delight your actual children—with this tasty homemade version of a popular takeout dish!
Low-carb breading and binding alternatives
Not a fan of pork rinds? Keep your breading low-carb with a combo of almond flour and grated Parmesan cheese. They deliver a crisp, golden coating along with a mild nutty or cheesy flavor. Coconut flour is another option that adds subtle sweetness. If you’re avoiding nuts, you can use low-carb breadcrumbs made with seed flours and gluten-free cereals.
Want egg-free nuggets? The egg is the binder in this recipe that helps the breading stick to the chicken—but it’s not a deal-breaker! You could dip your chicken into a small amount of oil mixed with unsweetened plant milk, like almond or coconut milk. Arrowroot or tapioca starch creates additional “stick” and crispness when combined with nut flour or coconut flour. Handle eggless nuggets gently after baking, as their coatings tend to be slightly more delicate.
How do I store leftovers?
Allow your chicken nuggets to cool before storing them, but don’t leave them at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze these nuggets for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven or air fryer to restore crispiness. You can also microwave them, but they won’t be as crispy.
Similar recipes to try
Hungry for more recipes that mimic your favorite takeout treats? Pair your chicken nuggets with Copycat Keto Chick-Fil-A Sauce for the full experience. Get an iconic refreshing bevvy for a fraction of the cost (and carbs) with this Copycat Starbucks Keto Pink Drink. Relive your college days sans carbo-load by learning How To Make Keto Buffalo Wild Wings.
The Best Keto Chicken Nuggets (Chick-Fil-A Copycat)
Ingredients
- 1 pound chicken breasts boneless and skinless
- 1/2 cup dill pickle juice
- 1 egg
- 1 1/2 cups pork rinds
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- Pinch of pepper
Instructions
- Cut chicken breasts into 1-inch pieces.
- Place the chicken chunks in a large ziplock bag. Pour in the pickle juice. Seal and refrigerate for at least 30 minutes, up to overnight for more flavor.
- Preheat oven to 425°F. Prepare a baking sheet with a lining of parchment paper and a roasting rack. Set aside.
- Pulse the pork rinds in a food processor until they resemble fine crumbs. Transfer to a small bowl.
- Add the garlic powder, paprika, salt, and pepper to the pork rinds. Stir or whisk to combine. Pour the seasoned crumb mixture into a fresh resealable bag.
- Remove the chicken from the marinade and drain well. Discard the used pickle juice.
- Crack the egg into a small bowl and beat lightly. Pour the egg over the chicken in a new resealable bag. Seal and toss the bag until all the chicken pieces are coated in egg.
- Using tongs or clean hands, transfer the chicken pieces to the bag with the pork rind mixture. Seal and shake the bag vigorously, then gently massage to ensure even coating on all sides of every chicken piece.
- Arrange the coated chicken pieces in a single layer on the prepared rack and baking sheet, leaving space between each piece.
- Bake for 20 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Nuggets should feel firm and crisp to the touch.
- Serve hot with your favorite dipping sauce.
Amazing! 5/5 I used an air fryer as some others did. 390 for 12 minutes was perfect. The nuggets were juicy and the breading was crispy. I used the 4505 classic chili and salt for mine.
Thanks for your kind comment Megan, so happy you liked it.
I absolutely love this recipe and I’ve made it half a dozen times and it always tastes wonderful! I don’t care for the sauce but I had some cocktail sauce (keto, of course) which was even more perfect! I love most all of your recipes.
So glad to hear you enjoyed this recipe! Thanks for reading.
Wondering the best way to meal prep these? I am thinking to cook and freeze then aire fryer or microwave for lunches?
Agreed, cook them, freeze, and then just pop them in the air fryer when you’re ready to eat. Microwave could work too but it will be less crispy. Enjoy!
These are really awesome! Thanks for the recipe!