Crispy Keto Chicken Nuggets + Dipping Sauce
This recipe uses pork rinds, eggs, seasoning and parmesan to create a delicious and crunchy low-carb crust for the chicken. The dipping sauce is an excellent complement.
Ingredients
For the Nuggets
- 4 lbs boneless, skinless chicken thighs cut into 1-1.5 inch pieces
- 3 cups pork rinds (flavored or unflavored) finely crushed
- 1.5 cups Parmesan cheese finely grated
- 4 tbsp heavy cream or water
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
For the Sauce
- 1 cup mayonnaise no added sugar
- 2 tsp Dijon mustard
- 1 tsp garlic
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
Prep the Nuggets
- Preheat oven to 450°F or air fryer to 390°F.
- If using uncrushed pork rinds, use a coffee grinder, high-powered blender or a food processor to grind the rinds to coarse powder.
- In a bowl, whisk eggs and heavy cream.
- In another bowl, mix crushed ground pork rinds, parmesan, and seasonings.
- Dip chicken pieces into the egg wash, then coat in the pork rinds. Press crumbs on firmly.
- Oven: Bake at 450°F for 15-18 minutes on a parchment-lined tray, flipping halfway.
- Air Fryer: Cook at 390°F for 10–12 minutes, flipping halfway.
Make the Dipping Sauce
- Mix all ingredients together in a bowl until smooth. Store extra sauce in the fridge up to 5 days.
Notes
Net carbs: 0-1g (depends on seasonings used)
Serve with sliced pickles, salad, or coleslaw.
Pair with hard-boiled eggs or cheese cubes for a lunch.