I finally perfected Homemade Keto Chicken Nuggets by swapping the usual crumbs for a single low-carb ingredient that makes them ideal for quick weeknight cooking.
I love fooling people with food, and these Keto Air Fryer Chicken Nuggets are one of those tricks. I bread them using blanched almond flour around boneless skinless chicken breasts cut into nugget sized pieces, and they come out shockingly crunchy.
I cant tell you how many times guests said theyd swear they were regular nuggets, yet theyre totally Low Carb Chicken Nuggets Air Fryer friendly. Its quick, messy, and imperfect in the best way, great for weeknight eats and really Kid Friendly Keto crowds.
You may want to hide the plate so they dont all disappear at once.
Ingredients
- Lean protein, it’ll keep you full, very low carb, mild flavor, tender.
- Nutty low carb flour, adds crunch and some fiber, higher fat than wheat.
- Salty umami punch, small carbs, adds crispiness and richer flavor to coating.
- Bind the coating, boost protein and moisture, helps crust brown.
- Healthy monounsaturated fats keeps nuggets moist, high smoke point so safe.
- Tangy, vinegary heat, mostly zero carbs, makes buffalo sauce bright and spicy.
- Creamy dip base, adds fat and tang, herbs lighten flavor, very keto friendly.
- Layered savory notes, low carbs, amplify flavor without adding calories or bulk.
- Gives smoky sweet color and mild warmth, tiny carbs, looks appetizing.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into 1 to 1 1/2 inch nugget sized pieces
- 1 cup blanched almond flour
- 1/3 cup finely grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt (or sea salt)
- 1/4 teaspoon ground black pepper
- 2 tablespoons avocado oil or olive oil
- cooking spray (avocado oil) for the air fryer basket
- 1/3 cup hot sauce (Frank’s RedHot recommended) for buffalo sauce
- 2 tablespoons unsalted butter, melted (for buffalo sauce)
- 1/2 cup mayonnaise (for ranch dip)
- 1/4 cup sour cream (for ranch dip)
- 1 teaspoon dried dill (ranch)
- 1 teaspoon dried parsley (ranch)
- 1 tablespoon lemon juice or apple cider vinegar (ranch)
How to Make this
1. Cut the chicken into 1 to 1 1 2 inch nugget sized pieces, pat dry with paper towels and season lightly with a little of the kosher salt and black pepper so they arent bland.
2. Set up a dredging station: in one shallow bowl whisk the 2 large eggs with the 2 tablespoons oil, in another combine 1 cup blanched almond flour, 1 3 cup finely grated Parmesan, 1 2 teaspoon garlic powder, 1 2 teaspoon onion powder, 1 2 teaspoon paprika, the remaining salt and 1 4 teaspoon black pepper. Press the dry mix together with your fingers so it clumps a bit.
3. Dip each chicken piece into the egg mix, then press into the almond flour mix, pressing the coating onto the chicken so it sticks good. Repeat for all pieces and set them aside on a plate. If you have time chill them 10 minutes in the fridge it helps the coating adhere better.
4. Preheat your air fryer to 400 degrees F and lightly spray the basket with avocado oil cooking spray so nothing sticks.
5. Arrange nuggets in a single layer in the basket, dont overcrowd, work in batches if needed. Lightly spray the tops of the nuggets with cooking spray so they crisp up.
6. Air fry at 400 degrees F for about 8 to 10 minutes, flipping once halfway through, until they are golden brown and an instant read thermometer reads 165 degrees F in the thickest piece. Cook time varies by air fryer and nugget size so check early.
7. While they cook make the buffalo sauce by whisking 1 3 cup hot sauce with the 2 tablespoons melted unsalted butter until smooth.
8. For ranch dip mix 1 2 cup mayonnaise, 1 4 cup sour cream, 1 teaspoon dried dill, 1 teaspoon dried parsley and 1 tablespoon lemon juice or apple cider vinegar; taste and add a pinch of salt or pepper if you want. If its too thick add a little water to thin.
9. Toss cooked nuggets in the buffalo sauce if you want them buffalo style, or serve sauce on the side with the ranch for dipping. Let the nuggets rest a minute so the coating firms up, then dig in. Leftovers keep okay in the fridge for 3 to 4 days, reheat in the air fryer 3 to 4 minutes to recrisp.
Equipment Needed
1. Cutting board, for trimming and cutting the chicken
2. Sharp chef’s knife
3. Paper towels, to pat the chicken dry
4. Two shallow bowls, one for egg wash one for the almond flour mix
5. Whisk or fork to beat the eggs and mix sauces
6. Measuring cups and spoons
7. Plate or tray to rest the coated nuggets (can chill here)
8. Air fryer with basket
9. Instant-read thermometer to check doneness
10. Tongs or spatula for flipping and tossing
FAQ
Keto Air Fryer Chicken Nuggets Recipe Substitutions and Variations
- Almond flour: crushed pork rinds (1:1, gives extra crunch), coconut flour (use about 1/4 to 1/3 the amount and add an extra egg because it soaks up moisture), finely ground sunflower seeds (1:1, watch for a slight color change)
- Eggs (binder): flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes), aquafaba (3 tbsp per egg, lighter texture), commercial egg replacer (follow package directions)
- Parmesan cheese: Pecorino Romano (1:1, saltier), nutritional yeast (1:1 for dairy free, it’s nutty but less melty), or omit and boost the garlic/onion powder
- Mayonnaise (for ranch): Greek yogurt (1:1, tangier), full fat plain yogurt or extra sour cream (1:1), avocado oil mayo for dairy free (1:1)
Pro Tips
– Chill the coated nuggets for at least 10 minutes before cooking, or up to 30 if you have time. It really helps the almond-Parmesan crust stick so it wont fall off when you flip them.
– Press the coating onto each piece with your fingers and consider a quick double-dip (egg, coating, egg then coating again) for extra crunch. If the crumbs look too powdery, rub them between your palms so they clump a bit before pressing.
– Almond flour browns faster than regular flour, so keep an eye on color and check doneness early. If the outside is getting too dark before the center is cooked, lower the cooking heat a little and finish longer so the chicken doesnt dry out.
– Toss the nuggets in the buffalo sauce while theyre hot so the sauce adheres, and thin the ranch with a splash of milk or water only if needed. For a brighter ranch add a pinch of garlic powder and a little more acid, like a squeeze of lemon, if it tastes flat.
Keto Air Fryer Chicken Nuggets Recipe
I finally perfected Homemade Keto Chicken Nuggets by swapping the usual crumbs for a single low-carb ingredient that makes them ideal for quick weeknight cooking.
4
servings
749
kcal
Equipment: 1. Cutting board, for trimming and cutting the chicken
2. Sharp chef’s knife
3. Paper towels, to pat the chicken dry
4. Two shallow bowls, one for egg wash one for the almond flour mix
5. Whisk or fork to beat the eggs and mix sauces
6. Measuring cups and spoons
7. Plate or tray to rest the coated nuggets (can chill here)
8. Air fryer with basket
9. Instant-read thermometer to check doneness
10. Tongs or spatula for flipping and tossing
Ingredients
1 lb boneless skinless chicken breasts, cut into 1 to 1 1/2 inch nugget sized pieces
1 cup blanched almond flour
1/3 cup finely grated Parmesan cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon kosher salt (or sea salt)
1/4 teaspoon ground black pepper
2 tablespoons avocado oil or olive oil
cooking spray (avocado oil) for the air fryer basket
1/3 cup hot sauce (Frank's RedHot recommended) for buffalo sauce
2 tablespoons unsalted butter, melted (for buffalo sauce)
1/2 cup mayonnaise (for ranch dip)
1/4 cup sour cream (for ranch dip)
1 teaspoon dried dill (ranch)
1 teaspoon dried parsley (ranch)
1 tablespoon lemon juice or apple cider vinegar (ranch)
Directions
- Cut the chicken into 1 to 1 1 2 inch nugget sized pieces, pat dry with paper towels and season lightly with a little of the kosher salt and black pepper so they arent bland.
- Set up a dredging station: in one shallow bowl whisk the 2 large eggs with the 2 tablespoons oil, in another combine 1 cup blanched almond flour, 1 3 cup finely grated Parmesan, 1 2 teaspoon garlic powder, 1 2 teaspoon onion powder, 1 2 teaspoon paprika, the remaining salt and 1 4 teaspoon black pepper. Press the dry mix together with your fingers so it clumps a bit.
- Dip each chicken piece into the egg mix, then press into the almond flour mix, pressing the coating onto the chicken so it sticks good. Repeat for all pieces and set them aside on a plate. If you have time chill them 10 minutes in the fridge it helps the coating adhere better.
- Preheat your air fryer to 400 degrees F and lightly spray the basket with avocado oil cooking spray so nothing sticks.
- Arrange nuggets in a single layer in the basket, dont overcrowd, work in batches if needed. Lightly spray the tops of the nuggets with cooking spray so they crisp up.
- Air fry at 400 degrees F for about 8 to 10 minutes, flipping once halfway through, until they are golden brown and an instant read thermometer reads 165 degrees F in the thickest piece. Cook time varies by air fryer and nugget size so check early.
- While they cook make the buffalo sauce by whisking 1 3 cup hot sauce with the 2 tablespoons melted unsalted butter until smooth.
- For ranch dip mix 1 2 cup mayonnaise, 1 4 cup sour cream, 1 teaspoon dried dill, 1 teaspoon dried parsley and 1 tablespoon lemon juice or apple cider vinegar; taste and add a pinch of salt or pepper if you want. If its too thick add a little water to thin.
- Toss cooked nuggets in the buffalo sauce if you want them buffalo style, or serve sauce on the side with the ranch for dipping. Let the nuggets rest a minute so the coating firms up, then dig in. Leftovers keep okay in the fridge for 3 to 4 days, reheat in the air fryer 3 to 4 minutes to recrisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 248g
- Total number of serves: 4
- Calories: 749kcal
- Fat: 57.4g
- Saturated Fat: 10.8g
- Trans Fat: 0.5g
- Polyunsaturated: 7.5g
- Monounsaturated: 25g
- Cholesterol: 245mg
- Sodium: 1134mg
- Potassium: 499mg
- Carbohydrates: 7.8g
- Fiber: 2.5g
- Sugar: 2g
- Protein: 46.6g
- Vitamin A: 625IU
- Vitamin C: 1mg
- Calcium: 187mg
- Iron: 2.6mg
