7 Delicious Keto Chicken Nugget Recipes You Need to Try

As a missionary dad living in Santo Domingo Este, I know the challenge of balancing busy family life and health—especially cooking for four kids (two still at home) while managing type 2 diabetes and coping with ingredient shortages and sea‑level baking quirks. These keto‑style chicken nugget recipes swap traditional breading for low‑carb goodness, offering crispy, flavorful comfort without the carb overload. From spicy buffalo to herbed coconut flour, each recipe has been tailored to brighten weeknight dinners, freezer‑friendly meal prep, and snack time for both my kids and me.

Last week, when the power went out for two days and my kids were craving dinner, I whipped up a batch of zucchini chicken nuggets using dried oregano from my mission pantry. They vanished in minutes!

Spicy Buffalo Chicken Nuggets

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On a cool evening, I tossed nuggets in buffalo sauce, and my son said, ‘Papa, these are spicier than grandma’s!’ That’s when I learned to tone down the heat for his palate.

These Spicy Buffalo Chicken Nuggets offer a flavorful twist on the traditional chicken nugget. They’re crispy on the outside and juicy on the inside, delivering a punch of heat that comes from the spicy buffalo sauce. Perfect for a snack or as part of a meal, these nuggets are easy to whip up and sure to satisfy your cravings.

With just a handful of ingredients and minimal prep time, you’ll have a tasty dish that pairs well with your favorite dipping sauces. Whether you enjoy them as an appetizer or a main course, these nuggets are bound to bring a smile to your face.

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 1 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buffalo sauce
• 1 tablespoon olive oil
• Ranch or blue cheese dressing for dipping

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, garlic powder, onion powder, salt, and black pepper to create the coating mixture.
3. Dip each piece of chicken into the coating, pressing to ensure it sticks well.
4. Place the coated chicken pieces on the prepared baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through.
6. Toss the baked nuggets in buffalo sauce before serving. Enjoy with ranch or blue cheese dressing!

Lemon Herb Chicken Nugget Skewers

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I once substituted fresh lemon with bottled juice when supplies ran low—still tasted great, and the kids couldn’t tell the difference.

Lemon Herb Chicken Nugget Skewers are a delightful twist on your typical chicken nuggets. Infused with fresh lemon and aromatic herbs, these skewers provide a burst of flavor with every bite. Perfect for grilling or baking, they are simple to make, making them a great option for a quick weeknight dinner or a fun gathering.

This recipe is not only keto-friendly but also a crowd-pleaser. The zesty lemon combines beautifully with the savory herbs, creating a dish that feels light and refreshing. Serve these skewers with your favorite dipping sauce for an enjoyable meal!

Ingredients

• 1 lb ground chicken
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions

1. In a large bowl, mix the ground chicken, Parmesan cheese, almond flour, egg, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper until well combined.
2. Preheat your grill or oven to 400°F (200°C).
3. Form the chicken mixture into nugget shapes and thread them onto the soaked skewers.
4. Grill the skewers for about 10-12 minutes, turning occasionally, until they are cooked through and golden brown. If baking, place them on a baking sheet and cook for 15-20 minutes, flipping halfway.
5. Serve with a dipping sauce of your choice and enjoy!

Parmesan Crusted Chicken Bites

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At 5 AM during an early church event, I made these with leftover grated cheese, and they held warm in the oven for hours—still crispy when served!

If you’re looking for a tasty and easy snack, Parmesan Crusted Chicken Bites are the way to go! These little nuggets are packed with flavor and have a satisfying crunch on the outside. They’re perfect for a quick dinner or a fun appetizer at your next gathering.

What’s great about these bites is that they are simple to make, requiring just a few ingredients. The combination of Parmesan cheese and herbs gives them a deliciously savory taste that pairs well with your favorite dipping sauce. Plus, they fit right into a keto diet, making them a guilt-free treat!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 large eggs, beaten
• Olive oil spray

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each chicken piece into the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere.
4. Place the coated chicken bites on the prepared baking sheet. Spray the tops lightly with olive oil.
5. Bake for 15-20 minutes or until golden brown and cooked through, flipping halfway through.
6. Serve warm with your favorite dipping sauce and enjoy!

Zucchini Chicken Nuggets

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Looking for a tasty alternative to traditional chicken nuggets? These zucchini chicken nuggets are a delightful option that packs a punch of flavor while keeping it healthy. The combination of tender chicken and fresh zucchini creates a moist texture that you’ll love. Plus, they are super easy to whip up, making them a perfect weeknight dinner or snack for the kids.

The savory flavor of garlic and the light crunch from the breadcrumbs make these nuggets irresistible. They can be baked or pan-fried, giving you flexibility in preparation. Serve them with your favorite dipping sauce or a fresh salad for a satisfying meal!

Ingredients

• 1 cup shredded zucchini, drained
• 1 pound ground chicken
• 1/4 cup grated Parmesan cheese
• 1/2 cup almond flour or breadcrumbs
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Prepare the Zucchini: Start by shredding the zucchini and then place it in a clean kitchen towel. Squeeze out excess moisture to prevent the nuggets from becoming soggy.
2. Mix the Ingredients: In a large bowl, combine the squeezed zucchini, ground chicken, Parmesan cheese, almond flour, beaten egg, garlic, onion powder, oregano, salt, and pepper. Mix until well combined.
3. Form the Nuggets: Using your hands, shape the mixture into nugget-sized patties, about 1 inch thick.
4. Cook the Nuggets: Heat olive oil in a skillet over medium heat. Add the nuggets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
5. Drain and Serve: Transfer the cooked nuggets to a plate lined with paper towels to absorb any excess oil. Serve warm with your favorite dipping sauce.

Crispy Almond Flour Chicken Nuggets

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If you’re craving chicken nuggets but want to keep things healthy, crispy almond flour chicken nuggets are the perfect solution. They offer that satisfying crunch and savory flavor without the carbs, making them a delightful addition to your keto meal plan.

These nuggets are super simple to make and can easily be prepared in under 30 minutes. With a light almond flour coating, they come out golden and crispy, making them a hit for both kids and adults. Pair them with your favorite dipping sauce for an enjoyable snack or meal!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into nugget-sized pieces
• 1 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/4 cup grated Parmesan cheese (optional)
• Cooking oil for frying

Instructions

1. Prepare the Chicken: In a bowl, combine the almond flour, garlic powder, onion powder, paprika, salt, pepper, and Parmesan cheese (if using).
2. Dip the Chicken: Take each chicken piece and dip it into the beaten eggs, letting any excess drip off, then coat it thoroughly in the almond flour mixture.
3. Heat the Oil: In a large skillet, heat enough cooking oil over medium heat to cover the bottom of the pan.
4. Fry the Nuggets: Place the coated chicken pieces in the hot oil, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown and cooked through.
5. Drain and Serve: Remove the nuggets from the pan and let them drain on paper towels. Serve warm with your favorite dipping sauce.

Cheesy Jalapeño Chicken Bites

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Looking for a tasty, low-carb snack? These Cheesy Jalapeño Chicken Bites pack a punch of flavor with every bite! The combination of rich cheese and spicy jalapeños makes them a delightful treat that’s perfect for any occasion. Plus, they’re simple to whip up, making them a great choice for a quick snack or party appetizer.

These bites are not just about heat; they offer a satisfying crunch and cheesy goodness that is sure to please. Whether you’re following a keto diet or just want a fun finger food, these bites will hit the spot. Serve them with your favorite dipping sauce for an extra layer of flavor!

Ingredients

• 1 pound ground chicken
• 1 cup shredded cheddar cheese
• 1/2 cup almond flour
• 1/4 cup cream cheese, softened
• 1-2 jalapeños, finely chopped (adjust based on heat preference)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Oil for frying

Instructions

1. In a large bowl, combine the ground chicken, shredded cheddar cheese, almond flour, cream cheese, chopped jalapeños, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
2. Heat oil in a frying pan over medium heat.
3. Using your hands, form the mixture into bite-sized balls and carefully place them in the hot oil.
4. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
5. Remove the bites from the pan and let them drain on paper towels before serving. Enjoy with your favorite dipping sauce!

Herbed Coconut Flour Nuggets

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I tested coconut flour coating at sea level and found that letting it rest for five minutes before frying created a perfect golden crust.

These Herbed Coconut Flour Nuggets are a delightful twist on traditional chicken nuggets, combining tender chicken with the light, nutty flavor of coconut flour. They are not only low in carbs but also offer a satisfying crunch on the outside with a juicy interior. The addition of fresh herbs elevates these nuggets, making them a tasty option for both kids and adults.

Making these nuggets is a breeze! With just a few simple steps, you can whip up a batch for a quick lunch or a fun dinner. Pair them with your favorite dipping sauce for a delicious meal that everyone will enjoy.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1/2 cup coconut flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Oil for frying

Instructions

1. Prepare the Chicken: In a bowl, combine the diced chicken with garlic powder, onion powder, parsley, oregano, salt, and pepper. Mix well to coat the chicken evenly with the spices.
2. Set Up Dipping Stations: Place the coconut flour in one shallow dish and the beaten eggs in another. If using, mix the Parmesan cheese with the coconut flour.
3. Dredge the Nuggets: Take each piece of seasoned chicken, dip it into the egg, letting any excess drip off. Then, coat it in the coconut flour mixture, ensuring it’s well covered.
4. Fry the Nuggets: In a large skillet, heat oil over medium heat. Once hot, add the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
5. Drain and Serve: Remove the nuggets from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce.

Pro Tips

1. Dry your zucchini thoroughly before mixing to prevent soggy nuggets.
2. Let coated nuggets rest 3–5 minutes before cooking—they brown more evenly.
3. Use a probe thermometer (165 °F) to confirm chicken is safely cooked without overcooking.
4. Flip halfway through and spray lightly with oil for crispness without frying.
5. Freeze extras on a tray first, then store in a bag—so you can reheat straight from frozen.

Ingredient Substitutions

• Almond flour → crushed pork rinds: similar crunch, zero carbs.
• Parmesan → nutritional yeast: cheesy flavor, dairy‑free and low‑calorie.
• Fresh herbs → 1 tsp dried for every tbsp fresh: ideal when fresh herbs aren’t available.
• Roll oats (if referenced) → extra almond flour: keeps carbs low and texture steady.

Tip from Grammie Shirley

Store leftover nuggets in a single layer on a paper‑towel‑lined tray, cover loosely with foil, and reheat at 350 °F for 8–10 minutes—this keeps them crispy just like fresh.

Q&A Section

1. Q: Can I air‑fry these instead of baking or frying?

   A: Absolutely—preheat to 375 °F, spray lightly, and air‑fry for 10–12 minutes, flipping halfway.

2. Q: Are these suitable for someone with egg allergies?

   A: For egg‑free, substitute flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) or skip eggs and press coating firmly onto chicken.

3. Q: Can I bake ahead and freeze for later?

   A: Yes—freeze baked nuggets immediately on a tray, then transfer to a freezer bag. Reheat at 350 °F for about 10 minutes.

4. Q: How do I adjust spice levels?

   A: For mild, reduce buffalo sauce or omit jalapeños; add extra garlic or herbs for flavor without heat.

5. Q: How do I prevent coconut flour from burning?

   A: Use medium‑low heat when frying and don’t overcrowd the pan—cook in batches to maintain oil temperature.

Nutrition & Serving Info

(Per recipe; estimates for 4 servings)

Recipe	Servings	Calories	Carbs	Protein	Fat
Spicy Buffalo Nuggets	4	~260 kcal	4 g	28 g	14 g
Lemon Herb Skewers	4	~220 kcal	3 g	25 g	12 g
Parmesan Crusted Bites	4	~240 kcal	5 g	30 g	14 g
Zucchini Chicken Nuggets	4	~200 kcal	6 g	22 g	11 g
Crispy Almond Flour Nuggets	4	~255 kcal	4 g	27 g	15 g
Cheesy Jalapeño Bites	4	~280 kcal	5 g	25 g	18 g
Herbed Coconut Flour Nuggets	4	~230 kcal	5 g	26 g	13 g

Nutrition estimates are approximate.

These flavorful, low‑carb nuggets give you plenty of variety while staying on track with health goals. Let me know if you’d like further tweaks, video steps, or family‑friendly suggestions!

Whether you’re feeding a hungry family, managing your blood sugar, or just craving something crispy and comforting without the carb crash, these keto-friendly chicken nuggets hit the spot. Living in the Dominican Republic, I’ve learned to get creative with what’s on hand—and each of these recipes has earned a spot in our regular meal rotation. They’re simple, satisfying, and adaptable enough for whatever ingredients you can find. I hope they bring as much joy and ease to your kitchen as they have to ours.