Keto Sweet and Spicy Chicken Nuggets

Keto Sweet and Spicy Chicken Nuggets. Perfect family-friendly lunch, dinner, appetizer, or party snack! These low-carb chicken nuggets are tossed in our sweet and spicy sauce or great plain. Easy to make and in just THIRTY minutes, ready to serve. They are gluten-free, low-carb, grain-free, dairy-free, and keto!

Why you will love these sweet and spicy chicken nuggets!

• Easy: It takes about 10 minutes to prep them as it’s so simple to prep these chicken bites.
• Oven-baked: Oven-baked for ease, and thanks to those pork rinds, these chicken nuggets come out perfectly crispy.
• Perfect for a crowd: When you are hosting, these are ideal to serve up and for game day, they are a great option. If you are feeding a tribe, the recipe is easily doubled!

Making Chicken Nuggets Keto

It all comes down to the “breading”.
Traditional chicken nuggets have contains a significant amount of carbs as it has wheat flour-based breading.

We are using a magical combination of pork rinds, Parmesan cheese, and almond flour to get that same crispy breading without all of the carbs.

Course: Main Course
Cuisine: Chinese
Diet: Gluten-Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories:309kcal

Ingredients

For the Nuggets

• (cut into 1-inch pieces) 1 lb. skinless boneless chicken breast,
• 2 egg whites
• 1 cup pork rinds crushed
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour

For the Sweet and Spicy Sauce (optional)

• 1/4 cup coconut aminos
• 2 tablespoons Sukrin Gold
• 1 tablespoon white wine vinegar
• 2 tablespoons Thai chili garlic sauce
• 1 teaspoon fresh grated ginger
• 1 tablespoon sesame oil
• 2 tablespoons no-sugar-added ketchup

Instructions

For the Nuggets

1. Preheat your oven to 400°F and with parchment paper, line a baking sheet.
2. Lightly beat your egg whites with a fork in a medium bowl.
3. Mix together the pork rinds, cheese, and almond flour in a separate bowl.
4. To the bowl, add the chicken pieces with the egg whites and fully coat.
5. Next to the pork rind mixture, transfer the chicken and dredge to fully coat.
6. Onto the lined baking sheet, place the nuggets in a single layer, and for 16-20 minutes, bake.
7. Prepare the sauce while the nuggets are baking (if you are using it).

For the Sweet and Spicy Sauce (optional)

1. In a small saucepan, heat all the sauce ingredients for about TEN minutes over medium-low heat.
2. The sauce should become sticky and thicken.
3. On top of the baked nuggets, drizzle the sauce or toss them in a bowl to coat.
4. Garnish with chopped scallions and sesame seeds.

Nutrition

Calories: 309kcal |
Carbohydrates: 7g |
Protein: 32g |
Fat: 16g |
Saturated Fat: 4g |
Cholesterol: 120mg |
Sodium: 1207mg |
Potassium: 302mg |
Fiber: 1g |
Sugar: 2g |
Vitamin A: 81IU |
Calcium: 94mg |
Iron: 1mg