Easy Keto Chicken Nuggets in the Air Fryer
Crispy, juicy keto chicken nuggets made in the air fryer with a savory pork rind and almond flour coating. Perfect for a fast low-carb dinner or snack.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 6 tbsp beaten egg about 2 eggs
- 1.25 cup pork rind crumbs, finely crushed
- 0.5 cup blanched almond flour
- 0.33 cup grated Parmesan cheese
- 1 tsp garlic powder
- 0.75 tsp onion powder
- 0.75 tsp smoked paprika
- 0.75 tsp fine sea salt
- 0.5 tsp black pepper freshly ground
- 1 tbsp avocado oil for brushing or misting
Instructions
Preparation Steps
- Preheat the air fryer to 400°F for 5 minutes. Lightly brush the basket with avocado oil.
- Pat chicken dry and cut into nugget-size pieces, about 1 inch each.
- Beat the eggs in a shallow bowl until smooth.
- Stir pork rind crumbs, almond flour, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in a separate bowl.
- Dip chicken in the beaten egg, letting excess drip off, then press into the crumb mixture to coat well.
- Arrange nuggets in a single layer in the basket. Brush or mist tops lightly with remaining avocado oil.
- Air fry 8 minutes. Flip and cook 4–6 minutes more, until golden and the center reaches 165°F.
- Rest 2 minutes for juices to settle. Serve hot with your favorite sugar-free dipping sauce.
Notes
Variation: Add a pinch of cayenne to the coating for heat, or swap smoked paprika for regular paprika and a touch of Italian seasoning. Storage: Refrigerate leftovers in an airtight container up to 4 days; reheat in the air fryer at 375°F for 3–4 minutes. Freeze uncooked coated nuggets on a sheet pan, then store in a freezer bag up to 2 months; air fry from frozen, adding 3–4 minutes.
This recipe is an original creation inspired by classic Easy Keto Chicken Nuggets in the Air Fryer flavors. All ingredient ratios and instructions are independently developed.