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    Recipes » Quick Keto Dinners » Pork Rind Keto Chicken Nuggets

    Published: May 31, 2017 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Pork Rind Keto Chicken Nuggets

    Chunks of chicken coated in a pork rind dust and then fried until golden brown! These pork rind Keto chicken nuggets are crunchy, smoky, juicy, and golden brown. they are so flavorful and easy to make!

    Crunchy pork rinds, smoky seasoning, and juicy chicken...these pork rind crusted chicken nuggets are so flavorful and easy to make. My kids love them!

    Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box.  Read my honest review here.

    Word on the street is kids like chicken nuggets.  Who knew?

    My kids are out of school for the summer…are yours?  One of my biggest dilemmas is what to feed the little rascals for lunch!  I don’t know about your kids, but mine are unbelievably picky.  Nothing green, nothing leafy, nothing even minutely resembling a vegetable!  I have to be really clever with their meals because I don’t want them eating a ton of carbs…and did I mention my youngest doesn’t like meat?  Help me!

    One thing they do like are these pork rind chicken nuggets.  My oldest likes them dipped in Primal Kitchen Foods Ranch, and my youngest just likes them plain.

    What I really like about these yummy little nuggets is that they are breaded (crusted) in pork rinds, duh.  The pork rinds give them such good flavor!  I did a 2 step crusting (breading) process that involves beaten egg and the crushed pork rinds.  You know how people season their flour before they bread their chicken?  I think that is such a waste of seasoning!  Why not season the chicken before you start breading (crusting)?  That’s what I do!

    Season chicken, dip in beaten egg, smother with crushed pork rinds, fry until golden brown.  The egg doesn’t wash off the seasoning!

    I have found that the pork rinds need to be crushed pretty fine or they won’t get as crispy.  I crunch mine up in a food processor.  You may have to do 2 batches depending on the size of your food processor.

    I pan fried these pork rind chicken nuggets in avocado oil to up the fat content, but you could definitely bake them in the oven.  You could also use boneless skinless chicken thighs instead of chicken breast.

    Check out my other chicken recipes such as my keto taco salad, Chicken Rollatini, and no mess crispy chicken thighs!

    SEE THE KETO CHICKEN NUGGETS VIDEO IN THE RECIPE CARD BELOW

    Crunchy pork rinds, smoky seasoning, and juicy chicken...these pork rind chicken nuggets are so flavorful and easy to make. My kids love them!

    Pork Rind Keto Chicken Nuggets

    Chunks of chicken coated in a pork rind dust and then fried until golden brown! These pork rind Keto chicken nuggets are crunchy, smoky, juicy, and golden brown. they are so flavorful and easy to make!
    5 from 8 votes
    PRINT RECIPE PIN RECIPE
    Course: dinner, lunch
    Cuisine: American
    Keyword: gluten free, recipe for keto chicken nuggets
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4 Servings
    Calories: 289kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 3, 6 ounce Chicken Breasts , cut into 1 inch chunks
    • 2 eggs
    • 1 Cup Crushed pork rinds
    • 1 tsp Kosher salt
    • 1 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • Avocado oil for frying (Click here for my favorite brand on Amazon)
    US Customary - Metric

    INSTRUCTIONS

    • Pour crushed pork rinds in a shallow bowl and add the seasonings. Mix well. In a separate shallow bowl, add the beaten eggs.  Add the chicken to the egg mixture and stir to coat.
    • In batches dip the chicken into the the pork rinds. Toss to coat
    • Heat about an inch of avocado oil in a cast iron skillet over medium-high heat. Fry the chicken in batches until golden brown. A couple of minutes per side should be sufficient.
    • Drain on paper towels.
    • Serve immediately

    WATCH HOW TO MAKE IT

    JENNIFER'S TIPS

    • You can also bake these in the oven at 375F for 15 minutes
    • These are perfect served with a side of crispy broccoli.  Cook the broccoli seasoned with salt in a 425F oven until crispy.

    NUTRITION

    Calories: 289kcal | Carbohydrates: 1g | Protein: 53g | Fat: 11g
    Previous Post: « Shrimp Spring Roll Bowl with Peanut Lime Dressing
    Next Post: Avocado on Toast with Bacon and Blue Cheese – Low Carb and Gluten Free »

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      Recipe Reviews




    1. JEFF SONDROL says

      March 10, 2021 at 1:11 pm

      5 stars
      Thanks for this recipe!!!
      I was so excited to try this recipe. I tweaked it a little and it turned out Awesome!!! I only had chicken tenderloins & BBQ flavor pork rinds so omitted the additional spices. I added pinch of Cayenne pepper for heat of course. I also swapped the egg dredge with 1/4 C. Heavy Cream and 1 ts. White Distilled Vinegar. Coated like old school shake & bake plastic bag. Ninja Foodi at 490° air fry mode for 7 minutes turn over to other side for an additional 4 minutes. Phenomenal!!!

      Reply
    2. S says

      February 15, 2021 at 6:45 pm

      How much is 1 serving. The recipe says serves 4

      Reply
      • jenniferbanz says

        February 16, 2021 at 12:39 pm

        1/4th of the recipe. It would depend on how many chicken nuggets you actually make.

        Reply
    3. Linda Chartrand says

      July 10, 2020 at 1:07 pm

      Can you make these in the air fryer?

      Reply
      • jenniferbanz says

        July 20, 2020 at 10:22 am

        Yep!

        Reply
    4. Judith A Lehman says

      February 22, 2020 at 9:56 am

      Best breading ever. Made breaded pork tenderloin. An Indiana fast food favorite. Tweaked with parmesan in crumbs. Was just like the good old days. Thank you.

      Reply
    5. Debra L Steele says

      October 28, 2019 at 9:41 pm

      I plan on trying the nuggets after my next shopping trip. I will be subbing the eggs with buttermilk. I have a nasty egg allergy.

      Reply
    6. Karly says

      January 27, 2019 at 10:50 am

      These look amazing! My husband thanks you!!

      Reply
    7. Destiny says

      January 24, 2019 at 4:59 pm

      5 stars
      I made them in the air fryer on 350° for 12 minutes flipping halfway through. They were amazing. No need to freeze!

      Reply
      • jenniferbanz says

        January 25, 2019 at 12:21 pm

        Good to know, thank you!

        Reply
        • Tracey L Johnson says

          May 11, 2020 at 7:00 pm

          I’m glad to know about the air fryer! I just finished dinner, where my husband and I went crazy over the fried nuggets. They are so tender and juicy and crunchy. Thank you, Jennifer.

    8. Lisa Cox says

      January 08, 2019 at 8:44 pm

      5 stars
      I air fried these and they were delicious. Next time I will use the buffalo flavored pork rinds.

      Reply
    9. Beth says

      November 03, 2018 at 2:40 pm

      Have you ever used the air fryer to cook them and I’m looking to free e some, would I freeze before or after cooking? Thanks

      Reply
      • jenniferbanz says

        November 04, 2018 at 9:06 am

        I bet they would be great in the air fryer! I am not sure about the freezing so I think I need to experiment and add that to the recipe.

        Reply
      • Destiny says

        January 24, 2019 at 4:57 pm

        5 stars
        I made them in the air fryer on 350° for 12 minutes flipping halfway through. They were amazing. No need to freeze!

        Reply
    10. Brenda says

      October 31, 2018 at 12:09 pm

      5 stars
      The nuggets are amazing! Is there any way I could get the nutrition facts? That would be wonderful if you could do that for me. Thank you.

      Reply
    11. Gina Sheridan says

      September 09, 2018 at 2:57 pm

      How long and what temperature would you use to bake them

      Reply
      • jenniferbanz says

        September 10, 2018 at 3:50 pm

        We did 375F for 15 minutes

        Reply
    12. Vanessa says

      September 06, 2018 at 7:54 pm

      5 stars
      Oh my gosh! I’ve been craving fried chicken like a madwoman since I started keto but your recipe righted me! I was astonished at how well the batter stuck together and stayed nice and crispy, like an airy panko. I seasoned the chicken like you mentioned and used plenty of thyme and rosemary and… thank you so much!! New go to!

      Reply
    13. Hayley says

      August 06, 2018 at 4:00 pm

      5 stars
      I made these last week for my little guy that has Type 1 Diabetes. Originally I was going to do tenders but I saw your recipe and thought nuggets would be a good idea. He loved them and so did I! I couldn’t stop eating them! Thankfully I made a big enough batch for leftovers and froze those for easy and fast dinners in the future. I was surprised the pork rind flavor disappeared when baking. Will definitely make these again!

      Reply
      • jenniferbanz says

        August 07, 2018 at 8:30 am

        So glad you liked them!

        Reply
      • Pam says

        July 19, 2019 at 4:00 pm

        I would love to freeze these. Do you do it before or after baking? Do they heat up crispy after freezing?

        Reply
        • jenniferbanz says

          July 22, 2019 at 6:25 pm

          You could freeze them before or after cooking. I think freezing before cooking, then letting them thaw and continue cooking as the directions state, would yield crispy results.

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