Keto Chicken Nuggets with Keto Honey Mustard Sauce Recipe
These Keto Chicken Nuggets are a delicious low-carb alternative to traditional breaded nuggets, featuring a crispy almond flour and parmesan crust and marinated in tangy dill pickle juice for extra flavor. Served with a creamy, keto-friendly honey mustard sauce, they’re perfect for a satisfying snack or meal that fits a ketogenic lifestyle.
- Prep Time: 10 minutes (plus 1 to 8 hours marinating)
- Cook Time: 15-20 minutes
- Total Time: 1 hour 25 minutes to 8 hours 30 minutes (including marinade time)
- Yield: About 4 servings (approximately 24 nuggets)
- Category: Snack, Appetizer, Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Carb, Keto
Ingredients
Keto Chicken Nuggets
- 2 large boneless, skinless chicken breasts (approximately 1 ½ pounds), cut into bite-sized pieces
- ½ cup dill pickle juice from a jar of dill pickles
- 2 large eggs
- 1 cup fine almond flour
- ¼ cup grated fresh parmesan cheese
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- oil for frying (about ½ inch depth)
Keto Honey Mustard Sauce (Optional)
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon keto honey or keto-friendly honey-flavored liquid sweetener
- 1 teaspoon apple cider vinegar
- 1 small pinch cayenne pepper
Instructions
- Marinate the chicken: Place the bite-sized chicken pieces into an airtight container and cover with the dill pickle juice. Seal the container and refrigerate for at least 1 hour, up to 8 hours to infuse flavor and tenderize.
- Prepare the keto honey mustard sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, keto honey, apple cider vinegar, and cayenne pepper until smooth. Cover and refrigerate until ready to serve.
- Make the egg wash: Crack eggs into a shallow bowl and whisk until pale and streak-free. Set aside.
- Mix the breading: In a second shallow bowl, combine almond flour, grated parmesan cheese, salt, garlic powder, onion powder, and paprika. Whisk well to evenly blend the spices.
- Drain and bread the chicken: Remove chicken from marinade and discard marinade. Working in batches, dip chicken pieces into the egg wash, separating pieces to coat them fully. Transfer egg-coated chicken to the breading mixture, coat all sides evenly, shaking off excess. Place breaded pieces on a plate. Repeat for all chicken.
- Heat the oil: Place a large skillet over medium-high heat and add about ½ inch of oil. Heat until shimmering and hot.
- Fry the nuggets: Carefully add breaded chicken nuggets in batches to avoid overcrowding. Fry for 3 to 4 minutes on one side until golden brown, then flip and fry another 3 to 4 minutes until cooked through. Remove and transfer to a wire rack set over paper towels to drain excess oil. Reheat oil between batches if needed.
- Serve: Once all nuggets are cooked and drained, serve warm with the prepared keto honey mustard sauce and desired sides.
Notes
- Use freshly grated parmesan cheese from a block to avoid added fillers and starches found in pre-shredded cheese.
- Do not overcrowd the skillet when frying to ensure even cooking and crispiness.
- Allow oil to reheat properly between batches to prevent soggy breading.
- The dill pickle juice marinade tenderizes chicken and adds tangy flavor.
- Adjust cayenne in sauce to your spice preference for mild or smoky heat.
