These Keto Chicken Nuggets are crispy, juicy, and oven-baked—no frying required. Paired with a tray of roasted veggies, it’s a complete and kid-friendly keto dinner that’s perfect for beginners.
Crispy Keto Chicken Nuggets with Roasted Veggies
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Ingredients
1 lb chicken breast, cut into 1-inch pieces
1 egg, beaten
½ cup crushed pork rinds
¼ cup grated Parmesan cheese
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
2 cups broccoli florets
1 zucchini, sliced
1 tablespoon olive oil
Salt and pepper
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a shallow bowl, mix crushed pork rinds, Parmesan, paprika, garlic powder, salt, and pepper.
- Dip each chicken piece in the egg, then coat in the pork rind mixture.
- Place coated nuggets on half of the baking sheet.
- Toss broccoli and zucchini with olive oil, salt, and pepper, then spread on the other half.
- Bake 18–20 minutes, flipping nuggets halfway through, until golden and cooked through.
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