These Keto Coconut Chicken Nuggets are coated with a crunchy almond flour and coconut crust. They are tender on the inside and irresistibly golden on the outside. Perfect as an appetizer, snack, or even a main dish, these nuggets bring a tropical twist to your keto menu.
It's dishes like this that make the Chief Taster glad that I am vegetarian as he got to have the whole lot to himself. There was even enough for the next day for him too.
I like the addition of coconut milk to dip the chicken in to give another layer of coconut flavor. We used to bake these but have updated this recipe to air fry them.
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Are Chicken Nuggets Keto?
Yes, chicken nuggets can be keto-friendly if prepared with low-carb ingredients. Traditional chicken nuggets are often coated in breadcrumbs or flour, which are high in carbs, making them unsuitable for a keto diet. However, by using keto-approved ingredients like almond flour, coconut flour, or crushed pork rinds for the coating, chicken nuggets can be made low-carb and keto-friendly.
Additionally, avoiding any sugary sauces or high-carb fillers ensures that the nuggets stay within keto guidelines. The Keto Coconut Chicken Nuggets recipe provided earlier is an example of a keto-friendly version.
Ingredients
This is all you need to make these tasty keto nuggets recipe.
- Chicken breast - The lean protein base for the nuggets, providing tenderness and juiciness.
- Almond flour -A low-carb, gluten-free alternative to traditional flour, adding a nutty flavor and helping achieve that crispy coating.
- Unsweetened coconut - known as desiccated or shredded coconut, this adds a chewy texture and naturally sweet flavor to the chicken nuggets.
- Egg - Helps the coating adhere to the chicken, ensuring a consistent crust.
- Coconut milk - Adds moisture and a subtle coconut flavor, working with the egg to bind the coating to the chicken.
- Salt and pepper - we kept the seasoning to the basics for the coconut flavor to shine. Feel free to add more seasonings like garlic powder, paprika, or Italian herbs to the coating mix for extra flavor.
How to Make Coconut Chicken Nuggets
This recipe takes boneless chicken breasts and transforms them into bite-sized nuggets, coated in a mixture of almond flour and unsweetened coconut. The nuggets are first dipped in a coconut milk and egg wash, ensuring that the coating sticks well and becomes deliciously crispy when cooked. Seasoned with salt and pepper, these nuggets are baked or air-fried to golden perfection, offering a delightful crunch with every bite.
Dip the chicken pieces into the beaten egg and coconut milk dip.
Cover the chicken pieces in the coconut almond mixture.
Coat all chicken pieces.
Air fry until cooked and crispy.
Recipe Tips
For the best texture, use fresh, boneless chicken breasts. If using frozen chicken, ensure it's fully thawed and patted dry to help the coating stick better.
For an extra crispy exterior, you can dip the coated chicken back into the egg mixture and then into the almond flour-coconut mixture a second time.
After coating the chicken, let it rest for 5-10 minutes before cooking. This helps the coating adhere better during cooking.
These nuggets are best enjoyed fresh out of the oven or air fryer while they’re still hot and crispy.
Storage
Ideally, these keto nuggets are best served fresh. However, if you have any leftovers, they can be stored in the fridge in an airtight container. They can be stored in the refrigerator for up to 3-4 days. To reheat, use an oven or air fryer at 350°F (175°C) for 5-10 minutes. This helps them regain their crispiness. Avoid microwaving, as it may make them soggy.
Dips to Serve with Keto Coconut Chicken Nuggets
Try these low carb dips to serve with these keto nuggets:
- Garlic Aioli: A creamy dip made with mayonnaise, garlic, and lemon juice for a rich, garlicky flavor.
- Avocado Ranch Dip: A smooth blend of avocado, sour cream, and ranch seasonings, offering a cool, zesty taste.
- Sugar-Free Barbecue Sauce: A tangy and slightly sweet sauce, perfect for those who love classic BBQ flavor without the carbs.
- Buffalo Sauce: A spicy mix of hot sauce and butter, ideal for adding some heat to your nuggets.
- Cilantro-Lime Dip: A refreshing dip made with sour cream, cilantro, and lime juice for a bright, zesty contrast.
More Keto Chicken Appetizers
Enjoy these other keto chicken appetizer or snack recipes:
Keto Coconut Chicken Nuggets
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Ingredients
- 2 chicken breasts, cut into bite sized pieces
- ½ cup almond flour
- ½ cup unsweetened coconut, shredded
- 1 large eggs
- ¼ cup coconut milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) or prepare your air fryer.
- In a shallow bowl, combine the almond flour, unsweetened coconut
- In another bowl, whisk together the egg and coconut milk.
- Season the chicken pieces with the salt and pepper.
- Dip each chicken piece into the egg mixture, then roll in the almond flour and coconut mixture, pressing lightly to ensure the coating sticks.
Air Fry
- Place the coated chicken nuggets in a single layer in the air fryer basket. Ensure they are not touching to allow even cooking. You may need to cook in batches if your air fryer is small.
- Cook at 200°C (400°F) for 10-12 minutes. Flip the nuggets halfway through cooking to ensure they crisp up evenly on both sides.
- The nuggets should be golden brown and the internal temperature should reach 74°C (165°F).
- Remove from the air fryer and serve hot with your favorite keto-friendly dipping sauce.
Baking
- Place the coated chicken nuggets on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown and cooked through.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Jody
These are delicious! Made them today & ate the whole lot for lunch! Thank you for such a delicious paleo recipe!
Divalicious
Glad you enjoyed them Jody!