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Crispy Low Carb Chicken Nuggets

Warning, these Low Carb Chicken Nuggets are super crispy and crazy addicting!

Pile of low carb chicken nuggets on a cutting board, next to a bowl of ranch dressing.

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CHICKEN NUGGETS! Who doesn’t love a good ol’ crispy chicken nugget? They bring me back to my childhood.

Low Carb Chicken Nuggets are so much better than the chicken nuggets from my past. These little love nuggets are made with few ingredients and completely unprocessed!

Not only are they good right off the baking sheet, these Crispy Low Carb Chicken Nuggets are excellent to bring to a potluck and the star of the show on appetizer night, plus, my kids love them! I am always looking for easy and healthy low carb dishes my whole family will enjoy. These are a major hit. I hope you think so too!

Why this recipe works

  1. Made with chicken breast – no processed meats here!
  2. Family approved – What kid doesn’t love chicken nuggets, never mind the ‘big kids’ in the house. *cough Nick cough*
  3. Have them on the table in 30 minutes, making them a great weekday meal.
  4. They are crunchy and delicious! No soggy crusted chicken here people, just juicy chicken breast coated with an epic crispy crust.
Bowl of crispy low carb chicken nuggets next to some low carb honey garlic.

Ingredients

These are super basic chicken nuggets, coated with pork rinds and seasonings for an extra crunch! This is what you will need:

  • boneless skinless chicken breast
  • an egg
  • water
  • pork rinds
  • parmesan cheese
  • chili powder
  • garlic powder
  • onion powder
  • sea salt
  • ground black pepper

How to make Crispy Low Carb Chicken Nuggets

These nuggets are super easy to make and come together in no time. First step is to cut the chicken into nugget sized pieces and prep the egg wash and breading. Oh, and let’s get that oven cranked to 400°.

Prep the chicken

Lay the boneless skinless breasts on your cutting board and slice into nuggets sized pieces. Each piece should be about 1 – 1 1/2 inch square. Now they are all ready to be coated!

Cubbed chicken breast, ready to be breaded.

Prep the egg wash and coating

Time to get the egg wash made up and mix the coating. In a soup plate or bowl whisk an egg with some water until fully combined. You’ll want to over-whisk a bit to ensure the egg white has been fully incorporated into the water.

Now let’s crush those pork rinds! I buy bags of pork rinds that are in 100g packages, which makes it really convenient to crush them. You see, I like to crush my pork rinds by smashing it all over with a rolling pin. It’s super fun and does an excellent job! You can always put them into a bag before taking a rolling pin to them or just crush them by hand.

Toss the crushed pork rinds into a medium bowl then add parmesan cheese, chili powder, garlic powder, onion powder, sea salt and ground black pepper. Mix well and while you do so, make sure all the larger clumps of pork rinds have been crushed.

Crushed pork rinds.

Build those beauties

Let’s get these Low Carb Chicken Nuggets built! Set up a baking sheet with a non stick baking mat or parchment paper and place it beside your work station alongside the egg wash, coating and the cubbed chicken.

work station ready to go with the cubbed chicken breast, breading and egg wash.

Use one hand for the egg wash and the other for the coating. Don’t mix them up or else you’ll end up losing half the coating in the egg wash or clumping up your hands.

Grab one piece of chicken with your egg wash hand and submerge it into the egg wash, being sure all side have been covered. Place it on top of the coating, being sure not to touch the coating with that hand.

Using the coating hand, toss the chicken around in the coating, being sure to coat all sides. Place the coated chicken onto the prepared baking sheet.

Repeat for each piece of chicken, then go back and double dip each piece of chicken, first in the egg wash and then into the coating. Continue until all the egg wash and coating have been used up; you should be able to get each piece of chicken double dipped.

Baking sheet filled with prepared chicken nuggets, ready to be baked.

Bake ’em

Bake the Low Carb Chicken Nuggets in the preheated oven for 18-20 minutes, until the internal temperature of the largest piece reaches 180°. Serve hot and enjoy!

Baked low carb chicken nuggets.

Expert Tips

  1. If you bought chicken breast with the bone in and skin on, no worries, just remove the skin, then carefully cut the bone away from the breast. Never done it before? Watch this video.
  2. I like to use a rolling pin to crush the pork rinds not just because it’s fun, but also because it does an excellent job of crushing them into the fine crumble you need for this recipe.
  3. Try your best not to mix up your hands while breading the chicken. When pork rinds get wet, they tend to clump together, making it really difficult to use as a coating. We want all that coating on the chicken, not left in a bowl all clumped together.

Dippin’ ideas

Now that you’ve got ’em, what would you like to dip them into?! Here are a few ideas:

Here are some other recipe you might like:

Low Carb Tacos – 4 ways to make tacos!

Instant Pot Carnitas

Prosciutto Wrapped Pesto Chicken Thighs

Slow Cooker Thai Coconut Curry Chicken

Keto Teriyaki Beef Skewers

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Pile of low carb chicken nuggets on a cutting board, next to a bowl of ranch dressing.

Crispy Low Carb Chicken Nuggets

Keto friendly and gluten free, make these Crispy Low Carb Chicken Nuggets in just 30 minutes for a fun meal or appetizer the whole family will love!
5 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Aleta

Ingredients

  • 1 ½ lbs boneless skinless chicken breast
  • 1 egg
  • ¼ cup water
  • 100 g pork rinds
  • ½ cup parmesan cheese
  • 1 tbsp chili powder
  • 1 ½ tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground black pepper
  • ½ tsp sea salt

Instructions

Equipment Needed

Directions

    Prep

    • Heat oven to 400° and line a baking sheet with a non stick baking mat or parchment paper. Set aside.
    • Cut the chicken breast into nugget sized pieces, about 1 – 1 ½ inch cubes. Set aside. Whisk ¼ cup water into the egg until fully combined and set aside.
    • Crush the pork rinds while still in its packaging by smashing the bag with a rolling pin, until finely crushed. Empty the pork rinds into a medium sized mixing bowl and mix in the parmesan cheese, chili powder, garlic powder, onion power, salt and pepper. Mix well, crushing any large clumps of pork rinds you find.

    Make and bake

    • Use one hand for the egg wash only and the other for only the coating. Grab one piece of chicken with your egg wash hand and toss it in the egg wash. Place it into the coating and using your other hand, toss the chicken around to fully coat. Place the coated chicken onto the prepared baking sheet.
    • Repeat for each piece of chicken then go back and double dip each piece of chicken, first in the egg wash and then into the coating. Continue until all the egg wash and coating have been used it, you should at least get each piece of the chicken double dipped.
    • Bake the Low Carb Chicken Nuggets in the preheated oven for 18-20 minutes, until the internal temperature of the largest piece reaches 180°. Serve hot and enjoy!

    Notes

    See post above for delicious dip ideas!

    Expert Tips

    1. If you bought chicken breast with the bone in and skin on, no worries, just remove the skin, then carefully cut the bone away from the breast. Never done it before? Watch this video.
    2. I like to use a rolling pin to crush the pork rinds not just because it’s fun, but also because it does an excellent job of crushing them into the fine crumble you need for this recipe.
    3. Try your best not to mix up your hands while breading the chicken. When pork rinds get wet, they tend to clump together, making it really difficult to use as a coating. We want all that coating on the chicken, not left in a bowl all clumped together.

     

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
    Deduct fibre from the total carbs to get 1 g net carbs per serving of 5 nuggets.

    Nutrition

    Serving: 5nuggets | Calories: 317kcal | Carbohydrates: 1.6g | Protein: 47.1g | Fat: 13.2g | Sodium: 675mg | Fiber: 0.6g

    28 Comments

    1. Hi, Aleta! These look delicious and easy! I’ve been wanting to try breading with pork rinds, but I can’t get over the smell of the rinds. Would you tell me what brand of rinds you use? TIA

      • Hey Lynn! I use pork rinds for breading allll the time! And though I agree with you, their smell aint the best, I find using them as breading fantastic! I just use the Old Dutch pork rinds, which I find in the chip section of my grocery store. Their smell put me off for a long time, I still won’t eat them straight up as a snack, but am so glad I pushed past that and tried them as a breading.. it’s awesome! I hope you give it a try, and would love to hear back from you on how you liked it!

    2. I love that crispy outside! Yum! Will definitely be making these soon.

    3. Gloria | Homemade & Yummy

      5 stars
      Making homemade nuggets is the best. YOU know EXACTLY what goes into them. I know my grandkids would love these next sleepover for dinner.

    4. I love the idea of using pork rinds and parmesan to coat chicken nuggets! I’m going to give these a try this week but have just one question – have you made these with chicken thighs? It probably changes the baking time, but by how much? Thank you!

      • Hey Rebecca! I actually have not tried this with chicken thighs, they would certainly make smaller nuggets. I would try 15 minutes, check the temperature, and go from there 🙂

    5. 5 stars
      My girls could eat chicken nuggets every night if we let them so it’s nice to come across I healthier version. I love your idea of using pork rinds to make it crisp and flavorful.

    6. 5 stars
      I used to bread things with pork rinds but stopped because of the smell. I’m sensitive to smells, but didn’t mind the taste. I have to get back into it and this chicken nugget recipe is going to be how I do it! It looks super easy and delicious!

    7. 5 stars
      Chicken nuggets used to be the only thing my husband would eat when we started dating!! We were in high school, but still!
      I have never actually made it from scratch. Will definitely put this on my to-do list!!

    8. 5 stars
      I can imagine eating them with the honey mustard! They look amazing and the list of ingredients with pork rinds and parmesan has me drooling over this recipe!

    9. I have to say, I was not expecting the pork rinds in this recipe. But it totally makes sense to get crispy chicken nuggets without a ton of flour. Smart!

    10. 5 stars
      You can tell how crispy these look just by the photos! My kid is currently obsessed with store-bought nuggets (you know, the ones that are shaped like dinosaurs), so I’m definitely going to have to try these for a more healthy and fresh alternative. Thanks for the great recipe!

    11. 5 stars
      Being keto for a few years this recipe is totally up my alley. So crunchy and damn delicious what is not to love. Thanks for an easy recipe that I can use. Who said nuggets were just for kids lol.

    12. 5 stars
      Chicken nuggets take me back to my childhood! Although I’m pretty sure I’ve never had nuggets quite this crispy before. They look awesome! And breading them in pork rinds is a great idea. I’ll have to give it a try some time!

    13. 5 stars
      Looks absolutely crispy. Who can resist crispy homemade nuggets. Adding pork rinds is really unique, never tried it.

    14. Delicious looking and sounding chicken nuggets! Your pics are so nice! Thanks so much for sharing :).

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