Bake up these Keto Chicken Nuggets Coated in Pork Rinds for a low-carb, gluten-free, and nut-free snack!
These keto chicken nuggets won’t disappoint! Pork rinds transform into a panko-style coating that bakes into golden crisp perfection. It’s great for dipping or topping on a salad and is completely nut-free and gluten-free. With only four ingredients, these nuggets are quick to prepare and can be made in under one hour!
Pork rinds sub-in for breadcrumbs to recreate a crispy crust while reducing carbs. They are a must-have in every keto pantry and can be found in most health stores or online retailers. The majority of pork rinds are often fried, so look for brands that are antibiotic-free, baked, and seasoned with sea salt.
Looking for low carb keto recipes to burn fat and lose weight?
Click here to get your FREE Keto Breakfast Recipes Cookbook!
Because the pork rinds are already salted, there’s no need to add extra salt. A little bit of nutritional yeast adds cheesy flavor and will help bulk up the pork rinds into crispy breadcrumbs. Nutritional yeast is a great way to add protein and B-vitamins to sauces, dips, and of course, cauliflower mac and cheese!
To get started, slice the chicken tenders in half to create the nuggets. Trim off any white tendons from the chicken and discard. Combine pork rinds and nutritional yeast in a food processor and pulse for 10 seconds, or until it resembles fine breadcrumbs. Pour the mixture into a medium bowl and set aside.
In a separate bowl, combine the beaten egg with chicken tenders and mix until the nuggets are fully coated. Shake off the excess egg from each nugget and dredge in pork rind crumbs. Coat on all sides and place onto a baking sheet lined with parchment paper. Spread each nugget half an inch apart and bake for 35 minutes. Serve hot with your favorite keto dipping sauce and enjoy!
Keto Pork Rind Nuggets
Keto Pork Rind Nuggets
- Food processor
- 2 Medium mixing bowls
- Baking sheet
- Parchment paper
- 5 cups pork rinds
- 2 T nutritional yeast
- 1 egg, beaten
- 2 lbs. chicken breast tenders, halved
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Combine the pork rinds and nutritional yeast in a food processor and pulse for about 10 seconds. (It should look like breadcrumbs). Pour the mixture into a medium bowl.
- In a separate bowl, add the beaten egg with chicken tenders. Mix to coat the nuggets. Shake off the excess egg from each nugget and dredge in pork rind crumbs.
- Place onto a baking sheet and spread tenders a half-inch apart. Bake for 35 minutes and serve hot.
Note: Ketosis is most easily maintained on a very low-carb, moderate protein, high-fat diet. Be sure to eat this meal on days when you haven’t had much protein in other meals.
(You’ll Also Love: Baked Veggie Turmeric Nuggets – Freeze-Friendly)