Almond Flour Chicken Nuggets

Dish Info

For some crispy goodness on your keto diet, look no further than these almond flour chicken nuggets!  Enjoy all the flavor of nuggets from your favorite fast-food restaurant while staying true to your low-carb diet.  With a crispy parmesan almond flour breading, these nuggets are a hit with kids and adults alike.


– 1 pound boneless skinless chicken breast – ½ cup dill pickle juice sugar-free and zero carb such as Bubbies – ½ cup super-fine almond flour – ½ cup grated parmesan cheese – 2 teaspoons garlic powder – 1 teaspoon sea salt – ½ teaspoon black pepper – 2 eggs – Avocado oil for cooking

– Cut the chicken into 1-inch cubes. – Combine the chicken and dill pickle juice in a shallow dish.

– Refrigerate for one hour. – While the chicken is marinating, combine the almond flour, parmesan, garlic powder, salt, and pepper in a shallow dish.

– In a separate shallow dish, beat the eggs together. – Remove the chicken from the brine and place it on a paper towel-lined plate.

– Dip the chicken in the eggs and then coat with the almond flour mixture and use your hands to press the mixture into the chicken. – Transfer to a parchment-lined baking sheet or plate.

– Heat your air fryer to 375° F.

– Spray both sides of the nuggets with oil.

– Add an air fryer liner to the basket if desired, and then add the nuggets in a single layer. (Cook in batches if necessary.)

– Cook for 11 - 13 minutes, flipping half way through until the internal temperature reaches 160° F.

– Rest for 5 minutes before serving.