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These easy keto chicken nuggets are a delicious and simple take on a childhood classic, complete with easy seasoning and breading! I’ll show you how to make low carb almond flour chicken nuggets with just 5 ingredients — great for kids and grownups. Serve ’em with keto French fries for a classic meal (and don’t expect leftovers!). If you want a crispy chicken on the bone, try my keto fried chicken, next!
I created these low carb chicken nuggets after vacationing while I was pregnant. Nuggets were one of the only chicken recipes I could tolerate with morning sickness, despite being highly processed, high in carbs, and hard to find on many restaurant menus. (And I had so much “fun” trying to explain why I need to order off the kids’ menu at many of them.) After returning home, I was so happy to come back to a cleaner version that still tasted delicious!
Why You’ll Love This Keto Chicken Nuggets Recipe
- Whole, juicy hunks of chicken
- Lightly crisp, golden breading
- Just 5 basic ingredients
- Done in under 30 minutes
- 3g net carbs per serving
- The best family-friendly appetizer, snack, or main dish!
For a simple breading, I used Wholesome Yum Almond Flour to make chicken nuggets keto. With a finer grind than most almond flours, it coats the chicken more easily and creates the perfect golden exterior with minimal carbs!
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto chicken nuggets, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Boneless Skinless Chicken Breast – The standard choice in keto recipes for chicken nuggets. You might also be able to use chicken thighs, but cook times may vary.
- Mayonnaise – We’re using this as a binder instead of egg to help the breading stay on the chicken. Use any keto store-bought mayo you prefer, or make your own avocado oil mayo recipe. You can also just use whisked egg instead, but the mayo makes these extra flavorful.
- White Vinegar – Adds more authentic flavor to these mcnuggets without breading. Apple cider vinegar would be another close substitute, but you could also sub pickle juice.
- Wholesome Yum Almond Flour – If you never made keto chicken nuggets with almond flour before, you have to try them with this flour! With a fine grind, it sticks better to the chicken than other popular keto nugget coatings, like parmesan cheese or crushed pork rinds.
- Salt & Pepper – For simple seasoning.
- Olive Oil – For shallow frying. You can also use avocado oil, or any neutral oil you prefer.
VARIATION: Want more flavor?
These nuggets only have salt and pepper to keep prep super simple, but you can also add seasonings to the meat or mix them into the almond flour. Try onion powder, garlic powder, or paprika!
How To Make Keto Chicken Nuggets
This section shows how to make low carb chicken nuggets, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Brine. In a large bowl of water, add a few tablespoons of salt. Place chicken in water and brine for up to 1 hour. Drain and pat try.
TIP: Why brine the chicken?
Brining creates a more tender and juicy nugget (I do the same for baked chicken breast). You can skip this step if you’re short on time.
- Cut. Slice the chicken into nugget-sized pieces.
TIP: You can mince the chicken if you like.
I prefer the chicken meat as is, but some chicken nugget recipes mince it. If you want to do this, place the chicken in a food processor with a bit of water to mince. Shape into nuggets, then freeze for about 20-30 minutes before proceeding with the recipe.
- Set up. Stir mayonnaise and vinegar together in a small bowl. In a separate bowl, mix together almond flour and seasonings.
- Coat. Dip each chicken piece in a thin layer of the mayonnaise mixture.
- Add breading. Press firmly into the almond flour mixture to coat on both sides.
TIP: Use one hand for the mayo mixture and the other for the breading.
Avoid putting the wet hand into the dry mixture too much, which will prevent the breading from clumping.
- Cook. You can cook the chicken on the stovetop or in the oven. To fry, heat oil in a skillet on medium-high heat. Add keto chicken nuggets in a single layer and fry in batches until golden on both sides. To bake, arrange nuggets in a single layer on a parchment lined baking sheet and bake until golden, flipping halfway through.
VARIATION: Cook keto chicken nuggets in the air fryer!
For best results, arrange in a single layer in the air fryer basket and spray with cooking spray. Cook for 8 minutes at 400 degrees F, flipping halfway through.
Storage Instructions
- Store: Keep leftovers covered in the refrigerator for 2-3 days.
- Reheat: Warm up keto nuggets in the oven at 350 degrees F. The air fryer is another great option to crisp them up.
- Freeze: Add breaded nuggets (cooked works best) to a lined baking sheet and freeze until solid. Transfer to a freezer-safe container for long-term storage. No need to thaw before baking, but you may need to add a few minutes to the cook time.
What To Serve With Keto Chicken Nuggets
There are so many ways to dish up these keto chicken nuggets, for kids and grown-ups alike!
- Sauces – Sugar-free ketchup (shown in the photos!) is a classic choice, but sugar-free honey mustard, ranch dressing, or sugar-free bbq sauce also taste great.
- Homestyle Veggies – Try these nuggets with cauliflower mac and cheese, keto coleslaw, or Southern fried cabbage.
- Potato Swaps – Serve this dish with cauliflower potato salad, jicama fries, or sauteed radishes. If you have family members who aren’t low carb, make easy roasted potatoes for them and a low carb side dish for you.
- Keto Breads – Try nuggets with almond flour biscuits, keto garlic bread, or a batch of keto cornbread.
More Family-Friendly Keto Chicken Recipes
These chicken dinners are always a winner in my household — and still low in carbs!
Recommended Tools
- Bowls – You need multiple bowls for this recipe. This set works great!
- Skillet – Nonstick, dishwasher safe, and easy to clean!
- Baking Sheets – If you choose to bake keto chicken nuggets instead of fry, these are my favorite pans to use!
Keto Chicken Nuggets
Keto Chicken Nuggets (5 Ingredients!)
This crispy, juicy keto chicken nuggets recipe is easy to prepare with just 5 ingredients. You can make them fried or baked!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Prep
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Fill a large bowl with water and a few tablespoons of sea salt. Place chicken in the salt water and let it brine for at least 10 minutes, up to an hour. Drain and pat dry. Cut the chicken into nugget sized pieces.
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In a small bowl, whisk together the mayonnaise and vinegar.
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In another bowl, mix the almond flour with a little sea salt and black pepper. (I used 1/2 tsp (2 g) sea salt and 1/4 (1 g) tsp black pepper, but you can adjust as desired.) Feel free to throw any other spices you like in there.
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Coat each piece of chicken in a thin layer of the mayonnaise mixture, then press into the almond flour mixture.
Frying instructions
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Heat the oil in a skillet over medium-high heat. (Use a generous amount of oil – at least 2 tablespoons (30 mL) per batch.) Cook the chicken nuggets in a single layer in batches, about 2-3 minutes per batch, on both sides, until golden.
Baking instructions
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Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper and arrange chicken nuggets in a single layer. Bake for 6-8 minutes, until the bottom is golden. Carefully flip, then bake for another 6-8 minutes, until cooked through.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
Recipe Notes
Serving size: 6 low carb chicken nuggets
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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79 Comments
Amy
1I did not make it through all of these reviews but, i am wondering if anyone has used an air fryer for these nuggets? If so what temp and how long for cooking? i would love to try them but, don’t really want to fry them in oil.
Thanks!!
Wholesome Yum M
0Hi Amy, I haven’t tried these in the air fryer, but they should work. I would start with the same guidelines laid out in the oven option and then adjust as needed from there.
Danielle
0I just made them in the air fryer and we did not like them. They did not get cripsy like using pork panko.
Browneyedfili
1The taste of these are amazing, but I did have issues like others with the breading falling completely off when I tried to fry them in a skillet. I’m not surprised as almond flour is pretty delicate when trying to use it as a sub for AP flour. However, I made the rest in my air fryer instead and that fixed everything! Much less mess and they stayed more intact. I will definitley be making this my go-to recipe as far as the breading though. The only thing I added was garlic powder. Thank you!
Charlene Liptak
0Sometimes when coating won’t stick if you coat in flour first, then in mayo mixture, and back in flour coating mixture, the coating will stay on better.
Jessica
0I loved the recipe, it was tasty. I struggled to keep the flour coating on. I then reverted to baking the nuggets and used oil. It worked a little better. I’m not sure if I did something wrong or if there is a trick to keeping the bread coating on.
Tonya
0Does the Vinegar give off any potent taste when using with the mayo. I do not like either of these items but I love chicken and I like using almond flour.
Wholesome Yum D
0Hi Tonya, You can also use whisked egg instead of mayo and vinegar.
Kyla
0Just like everyone else, I had trouble with the breading. I wonder if it sticks better if you put it in the oven. I’ll try that next time.
Cheryl Caggiano
0Cant wait to try it, sounds easy and so good!
jess
0I love that these are made with almond flour, thank you for helping those who are trying to stay away from gluten!
Julia
0Loved these chicken nuggets! They didn’t taste too much different from the chicken nuggets I usually make. They were a HIT with the kiddos!
CP
0The whole family loved these, they were perfect for all my eaters!
Lo.a
0Loved this recipe. I halved it without problems. I used salt, pepper, Old Bay, and smoked paprika. Even my husband liked it. I will be making this again and again. I give it 5 stars. First time ever for such a high rating.
Anita
0What is the dipping sauce made of? I cannot eat tomatoes so cannot have ketchup on a diet free of night shades.
Wholesome Yum D
0Hi Anita, You could try my low carb dipping sauce if you don’t want to use ketchup.
Myra Barg
0Can I use walnut oil in frying nuggets also can I use this oil in bread making? Thanksq+,
Wholesome Yum M
1Hi Myra, No, walnut oil is best for cold use applications, such as salad dressings. Its low heat threshold makes it unsuitable for frying or breadmaking. I recommend using oils that are stable at higher temperatures like coconut oil or avocado oil. I hope this helps!
Patricia Whitworth
0The chicken fingers look good but where is the dip recipe?
Wholesome Yum M
0Hi Patricia, The dip is my Sugar-Free Ketchup. Enjoy!
ildiko
0I really liked these. A bit difficult to work with the almond flour, but they came out good. Thank you.
Miren Lacson
0Can I use yogurt instead of mayo?
Wholesome Yum M
0Hi Miren, Sorry that won’t work in this recipe. The eggs and oil in the mayo help to hold the coating on the nuggets.
K. Starr
0I’ve used this recipe to fry some thin pieces of steak and to make chicken breasts and bout to try it with some lamb because why not. I love the taste and mostly the simplicity of the recipe. Do you have any tips to get the breading to stick? I followed the recipe but still lose a good bit of breading, which makes me sad because it’s so good. Any tips appreciated! ❤
Wholesome Yum M
0Hi K. Starr, You may want to adjust the amount of mayo you are leaving on the chicken before breading. If the layer of mayo is thick enough to cover the chicken (without clumping) then it will hold to the “breading” on the chicken pieces best. Enjoy!
Laura
0These were delicious! A good bit
of the breading fell off the first batch (we used our deep fat fryer) so I stuck the second batch in the freezer for 45 minutes before frying. Worked like a charm. Almost felt like I was eating Chick-fil-a!
Monica M.
0I’m curious as to why the serving size for nuggets is 4 pieces when if you ate a chicken breast you get the whole thing. I’m going low carb but my portion sizes are still on the large size. Would it work as well if you just coated the two chicken breasts in the coating and cut it after its cooked?
Wholesome Yum M
0Hi Monica, The carbs in this recipe are really from the coating on the nuggets, and not the chicken itself. I think you could coat 2 chicken breasts and it would turn out fine.
Erika Wirth
0Loved!! Made these last night for my family, and they turned out great, while family devoured them. I subbed coconut cream for the mayonnaise, and it came out perfect.
Bora
0I’ve tried so many kept recipes that I’ve disliked, but I absolutely loved this one! I put some taco seasoning in the try mix and ate the nuggets with salsa and sour cream. It was sooooo good! Thanks for the recipe!
Amy Morgan
0Great recipe! I am so picky about my nuggets. These taste so amazing. Easy to make as well!
EB
0I used dark turkey chunks and baked it. It was so easy and tasty!
Paula
0I followed this recipe exactly but while they were frying the breading from the almond flour came off and stuck to the pan. I ate them anyway and they were good.
Allyson
0Do you think this would work with coconut flour? I am also planning on making the cauliflower tots ASAP. Never tried to make any of the keto breads, but am planning to do that as well. Thanks for all the recipes and please tell me this will work with coconut flour!
Wholesome Yum
0Hi Allyson, I haven’t tried it myself so I’m not sure it will work. Alternatively, try these coconut chicken tenders!
Linda
0I have to day that I was very disappointed with these nuggets. I followed the recipe exactly. The nuggets were not crispy at all, the breading was falling off before we could even eat them, there was no flavor (thought there would be some flavor since I did the brine) so I will say that this was an epic fail for me. Usually your recipes are sooooo good. Oh well I’ll just have do without nuggets.
Vane Hugo
0Any thoughts on using a deep fryer with avocado oil?
Maya | Wholesome Yum
0Hi Vane, I haven’t tried that. Let me know if it works for you!
Diana
0What is your dipping sauce?
Maya | Wholesome Yum
0Hi Diana, It’s this homemade sugar-free ketchup!
Cecilia
0I just made this recipe but instead of making chicken nuggets, I made a whole flattened boneless chicken breast, I did put the mayo on the chicken with my fingers and then I coated it in the almond flour mix; I do suggest not to use high temperature when frying it; it came out delicious; I was missing my “breaded chicken” (Empanizado de Pollo) . It goes great with avocado. Thank you for the recipe!
Maya | Wholesome Yum
0Thank you for sharing, Cecilia! I’m glad you liked the chicken.
Mendy D Riggan
0My son wants to eat chicken nuggets every day for lunch. Is it possible to double (or more) the recipe and keep in the fridge for the week? Do they microwave in the morning nicely?
Maya | Wholesome Yum
0Hi Mendy, Yes, you can definitely double it or make even more. They do microwave similarly to other chicken nuggets – the breading is not quite as good as fresh (it’s just softer), but still good. I actually just had some reheated today. 🙂
Dan
02 things.
1. That nuggets story is out of control. Was there a caveat on the menu about charging you more? I worked in restaurants for years and I can’t imagine even pursuing the conversation after more than 30 seconds. I probably would have made it seem like I was doing something special just for you.
2. Do you always brine chicken no matter what the dish? I never think about brining, it makes such a difference. My favorite spot does a black tea brined fried chicken and its so good I can’t even believe it.
Maya | Wholesome Yum
0Hi Dan, Haha, right?! It was crazy. Yes, I almost always brine chicken – the exceptions being soup or just when I run out of time 🙂 – and it makes a huge difference. Black tea brined fried chicken sounds amazing!
Susan
0Hi! I’m HIGHLY intolerant to chicken eggs. Do you suppose vegonnaise or similar would work for this? Or are the eggs in the mayonnaise needed as a binder? Thanks!
Maya | Wholesome Yum
0Hi Susan, I’m sorry, I haven’t tried that. The mayo is there for both flavor and to make the breading stick. Please let me know how it goes if you try it!
Jami
0I just made these today, and they are wonderful! It’s great to find chicken that isn’t dry, and is low carb! Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Jami!
Noshin
0Hi, My son has egg allergy so I am reluctant on using mayo – is there a good alternative to use to stick the batter good – how about sour cream? Thank you
Maya | Wholesome Yum
0I haven’t tried that, but let me know how it goes!
Gloria Moore
0Maya, I don’t know if you have a copyright on the feel of your pages but it looks like someone may have hijacked one of your recipes and it goes to a different page than yours. The recipe is for cinnamon rolls but is attached to diabetesdiets.info. I have a printscreen but don’t know how to send it to you.
Maya | Wholesome Yum
0Hi Gloria, Thank you so much for letting me know! Yes, my content – images and copy – is copyrighted. Was this from Pinterest? If you see this, you can send me the link at my contact form here so that I can report it to the host. Thank you so much for your support!
Mary
0I knew just from looking at the pictures that this wouldn’t come out good, but I figured ‘what the heck!’ This recipe is good in theory but when it’s executed it’s just not good. The flavor is there but the breading does not stick at all, it just crumbles all over the place. I’m starting to have a hard time trusting people when they say certain alternatives to traditional foods are “good.” I want a chicken nugget that doesn’t have breadcrumbs falling off of it when I try and put it into my mouth. Crumbles everywhere, such a mess!
Edit: I just want to apologize for my first comment. I used coconut flour the first time, and this didn’t work but I got almond flour tonight and what a world of a difference! Taste-wise and texture-wise. I used eggs instead of the mayo and these came out soooo crispy and good! Thanks for the recipe.
Maya | Wholesome Yum
0Hi Mary, I’m glad they worked better for you the second time with almond flour like in the recipe. Coconut flour and almond flour generally aren’t good substitutes for each other for future reference. 🙂
Carla
0Has anyone tried these using beaten egg in place of the mayo and vinegar? Thanks!
Samantha
0Has anyone made these in the air fryer?
Maya | Wholesome Yum
0Hi Samantha, I haven’t tried that but I think it would work!
Monica
0How many ounces is 1 serving?
Maya | Wholesome Yum
0Hi Monica, That will depend on the size of the chicken breasts you use. Mine were 6 oz each and I cut each one into 16 nugget pieces. A serving is 4 nuggets. I usually have more than one serving at a time. 🙂
Emma Westcott
0These nuggets are moist and taste delicious! I just couldn’t get them to brown up, I baked at 230c for 8 minutes both sides. I followed the recipe exactly. Any tips? I’d like to make them again, but I want crispy breading!
Maya | Wholesome Yum
0Hi Emma, You can broil them after baking if you want them darker, but you get the crispiest results if you pan fry them.
Jos
0Would this work with coconut flour?
Maya | Wholesome Yum
0Hi Jos, I haven’t tried it with coconut flour but think it would work. Let me know how it goes if you try it. You may also want to try this coconut chicken tenders recipe.
Debbie
0What type of oil did you use? EVO?
Maya | Wholesome Yum
0Hi Debbie, I usually use either olive oil or avocado oil – I like this one and this one.
Lorri S
0Tried these today. They taste yummy! My 17 year old daughter even likes them! Win win!!
Maya | Wholesome Yum
0Thank you, Lorri! I’m glad you both enjoyed them!
Anne
0I’m wondering if I can prep these and freeze to pop in the oven later. Has anyone tried to do that?
Maya | Wholesome Yum
0Hi Anne, I haven’t tried it but I don’t see why not. I’d freeze them on a parchment lined baking sheet first, without the pieces touching, then you can transfer to a container or bag for freezer storage once they are frozen solid. Let me know how it goes if you try it!
Ole
0Looks nice 🙂 Although, if using White Vinegar, it is not Paleo…
Maya | Wholesome Yum
0Hi Ole, You’re right – the recipe does say to use any vinegar of your choice, but I added a note to clarify that I recommend apple cider vinegar for paleo. Thanks for pointing that out!
Heather
0I used plain Greek yogurt in place of the mayonnaise and there was no taste difference (made it once before with mayonnaise and loved it but wanted to cut fat/calories just a bit more). Also, apple cider vinegar in place of white didn’t seem to change the flavor either.
Maya | Wholesome Yum
0Thank you, Heather! I need to try those variations.
Lucellent
0Can I skip the mayonnaise and vinegar part?
Maya | Wholesome Yum
0Not for this recipe – the breading won’t stick without them. You could try using beaten egg instead if you’d like, but the flavor would be different.
Sharon
0What is serving size?
Maya | Wholesome Yum
0Hi Sharon, The serving size is about 4 nuggets or 1/8 of the recipe. Of course you can have more than one serving depending on what else you are having them with. 🙂