Featured/ Keto Recipes

Keto Chicken Nuggets

Easy Keto Cooking!

It’s easy cooking week on Headbanger’s Kitchen where we are making dishes with 5 ingredients or less (not counting salt, pepper and oil). We kicked off the series with an easy to make Keto kale chips recipe and today we’re making Keto Chicken Nuggets. Nuggets themselves aren’t really an issue, it’s always the batter/coating that makes them not keto friendly. I’ve discovered through my Keto fried chicken and my chicken Farcha recipe two good breading ideas. For this recipe I reversed what I did for the chicken Farcha which was husk and then egg over. This time I’m dipping in the egg first and then the husk. This gives it a crispy exterior and a less of an egg-terior. These come quite close to your favourite fast food nuggets. I used Old Bay seasoning because I wanted to keep it simple and under 5 ingredients. So enjoy!

Oil for Deep Frying & Seasonings

I personally think even on Keto it always makes sense to save the deep fried foods for the weekend or special occasions. I used olive oil for frying in this recipe but you can use anything from coconut oil to ghee to bacon fat to lard, really depends on what is available to you. Honestly if your frequency of eating deep fried foods is once in a month or something you can even do it in a cheap vegetable oil. It’s not ideal but it won’t kill you. I don’t know for sure what fast food companies use to season their nuggets but it seems like a pretty basic seasoning probably using salt, pepper, garlic powder, onion powder (maybe) and perhaps some dried herbs. I thought Old Bay was a good all in 1 seasoning to keep the recipe simple. You can go to town with how you season these nuggets. So have fun with the recipe and share your seasoning mixes and ideas in the comments below.

Keto Chicken Nuggets

Macro Information

So in my macro calculation I’ve actually not added the psyllium because it’s impossible to judge how much gets on each nugget and since it’s fiber only I’ve left it out. Also when it comes to deep frying it’s hard to tell how much oil is absorbed while cooking and how much soaks into the paper towel. So it’s kind of hard to estimate how much you consume. I’ve just added 1 tablespoon across the entire recipe as a ball park figure.  This recipe is protein heavy because it’s chicken breast and that’s all. I would recommend making some kind of fatty dipping sauce for the nuggets or pairing it with something like a vegetarian salad or soup to balance the protein to fat ratio in your meal. Alternatively just pop in a fat bomb along with this to have a good balance of fat to protein.

Nutrition Info (Per serving)

  • Calories: 58
  • Net Carbs: 0g
  • Carbs: 0g
  • Fat: 3g
  • Protein: 8g
  • Fiber: 0g

This recipe makes 8 servings. Get this recipe on myfitnesspal. 1 serving = 1 chicken nugget

Keto Chicken Nuggets
Keto Chicken Nuggets
Yum
Votes: 10
Rating: 5
You:
Rate this recipe!
Fast food style chicken nuggets.
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes
Keto Chicken Nuggets
Keto Chicken Nuggets
Yum
Votes: 10
Rating: 5
You:
Rate this recipe!
Fast food style chicken nuggets.
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes
Ingredients
  • 250 grams Skinless Boneless Chicken Breast
  • 1 Tsp Old Bay Seasoning Order it here
  • Salt & Pepper to taste
  • 1 Egg
  • Psyillium Husk I use this
  • Olive oil for frying You can use any cooking fat of your choice
Servings: servings
Units:
Instructions
  1. Blend the chicken breasts, salt, pepper and old bay seasoning in the food processor to get a nice fine chicken mince
  2. With wet hands shape the chicken nuggets and set in the fridge for about 15 minutes to firm up. You can alternatively free them too.
  3. Beat the egg lightly with some salt.
  4. Coat the nugget in the egg first and then the husk and then deep fry in olive oil or any cooking fat of your choice
  5. Serve

You Might Also Like

27 Comments

  • Reply
    aaryn zablocki
    March 28, 2018 at 3:59 pm

    Old Bay!! That is amazing! I’m from Maryland where Old Bay comes from! So cool that you have used it in this recipe. I’ll definitely be making these ASAP 😉

  • Reply
    Andrew Conley
    March 30, 2018 at 12:05 am

    Just made these and they turned out great! Thank you for another amazing recipe!

  • Reply
    Steve
    March 30, 2018 at 9:43 pm

    Made these for my daughter and I last night and we both loved them! My wife decided to have something else because she thought they sounded disgusting, but ended up very jealous after she tried one.

    For anybody looking for a good low carb dipping sauce just google Raising Cane’s sauce, its perfect with these!

  • Reply
    Jim L
    April 4, 2018 at 4:46 pm

    I suppose you could weigh before and after frying to find the oil content by mass. I have to try these…

    • mm
      Reply
      Sahil Makhija
      April 5, 2018 at 3:00 am

      haha that’s a little too OCD for me 😀

  • Reply
    Yidan
    April 11, 2018 at 8:11 am

    You save my l….lunch buddy! I love u

  • Reply
    Eileen Knowles
    May 20, 2018 at 9:31 pm

    Just a query – I want to make the keto chicken nuggets but would you tell me what is « passive time » in the recipe? Thanks and keep up the good work. Eileen.

  • Reply
    Taylor
    May 26, 2018 at 3:48 pm

    For the husk how much do we use?

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:20 pm

      Just as much as you need to coat it.

  • Reply
    Amanda
    June 8, 2018 at 1:15 am

    Hi! I’m new to kept. Can we sub almond or coconut flour for the Psyillium Husk?

    • mm
      Reply
      Sahil Makhija
      June 8, 2018 at 3:21 pm

      You can but there is a reason I didn’t use either of them, they both don’t taste that great IMHO and almond flour is just like coating chicken in almonds and frying it.

  • Reply
    Andrea
    June 9, 2018 at 5:26 pm

    Is it ok for my 2 year old to eat this (because of the psyillium husk)?

    • mm
      Reply
      Sahil Makhija
      June 10, 2018 at 4:18 am

      I have no idea what a 2 year old is supposed to be eating but if they can eat chicken I think the husk should be fine as well it’s just fiber.

  • Reply
    Zac
    June 11, 2018 at 1:43 pm

    HORNS UP!

    I made these the other day and haven’t been able to stop thinking about how good they were. I could eat these every day. Hands down the best chicken nuggets I have ever had.

    • mm
      Reply
      Sahil Makhija
      June 12, 2018 at 9:06 am

      Thank you so much!

  • Reply
    Dana Noffke
    June 17, 2018 at 7:57 pm

    We are making these tonight for the first time. We have watched you a ton and appreciate your quick and easy recipes. We can’t wait to try these…this is what my husband wanted for his Keto Father’s Day dinner.

  • Reply
    tracy chester
    June 18, 2018 at 1:30 pm

    love this recipe !! I just took out my chicken breasts lastnight in the freezer but took em out of the fridge just now so they’ll defrost for dinner tonight. I have no Husk at the moment n will buy it next week when I go shopping but have pork rinds. Cant wait to try this.. Nice meeting your brother on here. My sons name is Sean. (Shawn if thats the way yer brother spells his if Im correct)

  • Reply
    Mili
    July 7, 2018 at 5:10 pm

    Do you take into account the oil or ghee when you calculate the macros for the recipe?

  • Reply
    Thomas
    July 11, 2018 at 4:59 pm

    For a fattier cheaper alternative I used chicken thighs. Took the skin off the though and fried it in a little olive oil. Cut the meat off the bone as best as I could then followed the recipe except I fried the nuggets in the oil/fat I fried the skins in. I also baked the bones at 400 for 20 minutes and then made a bone broth.

  • Reply
    Lyn
    July 23, 2018 at 12:00 am

    Delicious! Works great with thigh/leg meat as that is what I had on hand. Fried in duck fat. Thank you so much for this recipe, it wonderful to have actually have crispy fried food where the coating sticks (unlike coconut or almond meal). Made a dipping sauce from full fat greek yogurt, garlic, hot sauce, dijon mustard. Biggest regards for introducing physillum in keto cooking, it is a game changer! I hope I will be able to search for other recipes in your collection using it as a key word. The Naan is great.

  • Reply
    Fran
    August 17, 2018 at 12:35 am

    Hello, first I would like to day thank you for sharing your recipe. I followed exactly as described, but the psyllium husk powder and egg coating got really dark/black really fast. My nuggets look burnt before the chicken inside even had a chance to fully cook. My nuggets were small, too. How did you get your nuggets to look a normal shade of brown instead of a black mess? Lol cheers

    • mm
      Reply
      Sahil Makhija
      August 20, 2018 at 10:33 am

      That means the oil is way too hot!

  • Reply
    Katherine Arnold
    August 17, 2018 at 6:35 pm

    Made these for lunch today. Omg. So good! I’ve never fried with just psyllium husk before, but I’ll never use anything else. I had about a pound and a half of boneless chicken thighs in the fridge , so used that. Otherwise stuck to the recipe exactly in proportion with the amount of chicken. Perfect. I made the Raising Cane’s sauce another reviewer recommend. Delish! This is my first time to your site, but I’m looking forward to trying many more of your recipes. Thanks so much for sharing. People like you make the keto lifestyle so much easier for technically good cooks who lack the creativity to create their own recipes. 🙂

  • Reply
    Janet
    August 22, 2018 at 11:58 pm

    I made these tonight and they were delish! Thank you for this awesome recipe, we’ll be making them often.

  • Reply
    Shahul
    August 23, 2018 at 2:17 pm

    I think the macro for fiber cannot be ‘0’ as psyllium husk adds at least 2 or 3 grams of fiber to each nugget.

  • Reply
    suraya
    September 17, 2018 at 7:04 am

    i tried this recipe and it turns out so delicious. i use paprika because there is no such thing in Malaysia. i add some knorr sesoning. thats all. i fried for small portion just enough for myself. then my children came and taste it. well i said..that one is for me. my children love it so much. they said this is better than nugget in supermarket!.

  • Reply
    Navin Algoe
    September 18, 2018 at 2:42 pm

    you should make a cookbook with QR codes linked to the video. id buy that

  • Leave a Reply