These zero carb keto chicken nuggets are a very family friendly keto recipe! Juicy chicken in a gluten free and nut free breading.
Cut chicken breasts into 1 inch nuggets.
Transfer to a large ziplock bag and add pickle juice to the bag. Refrigerate at least 30 minutes up to overnight. The longer, the better.
Preheat oven to 425 degrees. Line large baking sheet with a roasting rack and set aside.
In food processor, pulse the pork rinds until they are a crumb consistency. Transfer to a small bowl.