If you love crispy, flavorful chicken without the carbs, these Keto Chicken Nuggets with Buffalo Sauce are your ultimate game-changer. Perfectly seasoned, baked or air-fried, and paired with a rich, tangy buffalo sauce, these nuggets satisfy cravings while keeping your keto lifestyle on track. Ideal for lunch, dinner, or a protein-packed snack, these nuggets are versatile, family-friendly, and irresistibly delicious.
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Ingredients
Chicken Nuggets
- 3 large chicken breasts
- ½ cup (56g) almond flour
- ½ cup (56g) grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 large egg
Buffalo Sauce
- 6 tbsp unsalted butter
- ½ cup Frank’s RedHot Buffalo Sauce
- 1 tsp rice wine vinegar (or white vinegar)
- ⅛ tsp Worcestershire sauce
- Pinch of garlic powder
- Pinch of cayenne pepper (optional for extra heat)
Instructions for Keto Chicken Nuggets
- Prep the Chicken: Cut chicken breasts into bite-sized nugget pieces.
- Prepare the Coating: In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, chili powder, onion powder, paprika, salt, and pepper.
- Egg Wash: In a separate bowl, whisk the egg until smooth.
- Coat the Chicken: Dip each chicken piece in the egg wash, then coat thoroughly with the dry mixture. Place on a plate.
- Cook the Nuggets:
- Air Fryer: Preheat to 375°F. Cook nuggets for 5 minutes, flip, and cook an additional 2 minutes. Repeat for all pieces.
- Oven: Preheat to 375°F. Bake on a greased sheet for 20–25 minutes until golden and crispy.
- Make the Buffalo Sauce: In a small saucepan, combine butter, buffalo sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne. Bring to a boil while whisking, then simmer 1–2 minutes until slightly thickened. Remove from heat.
- Serve: Toss nuggets in buffalo sauce or serve alongside ranch or plum sauce. Enjoy warm!
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Pro Tips
- Avoid crowding the air fryer; cook in batches for the crispiest nuggets.
- Use fresh almond flour for better texture; absorbency can vary by brand.
- For extra flavor, sprinkle a little smoked paprika or cayenne on the finished nuggets.
Why This Recipe Works
- Low-Carb & Keto-Friendly: Uses almond flour and Parmesan for a crunchy, carb-conscious coating.
- Protein-Packed: Chicken breast provides lean protein for a filling snack or meal.
- Versatile Flavors: Can be served plain, with buffalo sauce, ranch, or any favorite dip.
Substitutions & Variations
- Chicken Alternatives: Ground turkey, chicken tenders, or even cauliflower bites for a vegetarian option.
- Cheese Options: Swap Parmesan with Pecorino Romano or a keto-friendly shredded cheese.
- Spice Variations: Add smoked paprika, cumin, or chili flakes for a bold twist.
Make-Ahead, Storage & Reheating Guide
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze nuggets in ziplock bags for up to 1 month.
- Reheating: Reheat in the air fryer at 350°F for 3–5 minutes for best crispiness.
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Serving Ideas for Keto Chicken Nuggets
- Serve with celery sticks and ranch dressing for a classic buffalo combo.
- Pair with a keto-friendly salad or roasted vegetables for a complete meal.
- Use nuggets in lettuce wraps or keto tacos for a fun twist.
Nutrition (Per Serving Estimate)
- Chicken Nuggets (~7 pieces / 4oz): 233 calories | 10.4g fat | 0.9g net carbs | 26.9g protein | 1g fiber
- Buffalo Sauce (2 tbsp): 60 calories | 6.6g fat | 0.1g carbs | 0.1g protein
Frequently Asked Questions
Q: Can I bake these instead of air frying?
A: Yes! Bake at 375°F on a greased sheet for 20–25 minutes, flipping halfway for even crispiness.
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Q: How do I make them spicier?
A: Add more cayenne to the sauce or sprinkle chili powder on the chicken before cooking.
Q: Can I make these gluten-free?
A: Absolutely! This recipe is naturally gluten-free thanks to almond flour.
These Keto Chicken Nuggets with Buffalo Sauce are crunchy, flavorful, and perfect for any meal or snack. Quick to prepare and full of protein, they satisfy cravings while keeping carbs low. Whether served with buffalo sauce, ranch, or enjoyed plain, they are sure to become a keto favorite in your household.
Keto Chicken Nuggets with Buffalo Sauce
These Keto Chicken Nuggets with Buffalo Sauce are crispy, flavorful, and completely low-carb. Made with almond flour and Parmesan, they’re perfect for air frying or baking and finished with a rich, tangy buffalo sauce for an irresistible keto-friendly meal or snack.
Equipment
- air fryer or oven
- Mixing bowls
- Whisk
- baking sheet or air fryer basket
- small saucepan
Ingredients
- 3 large chicken breasts
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 6 tbsp unsalted butter
- 1/2 cup Frank’s RedHot Buffalo Sauce
- 1 tsp rice wine vinegar or white vinegar
- 1/8 tsp Worcestershire sauce
- 1 pinch garlic powder
- 1 pinch cayenne pepper (optional)
Instructions
- Cut the chicken breasts into bite-sized nugget pieces.
- In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, chili powder, onion powder, paprika, salt, and black pepper.
- In a separate bowl, whisk the egg until smooth.
- Dip each chicken piece into the egg wash, then coat thoroughly with the almond flour mixture. Set aside on a plate.
- Cook the nuggets in an air fryer at 375°F for 5 minutes, flip, and cook an additional 2 minutes per batch. Alternatively, bake at 375°F for 20–25 minutes on a greased baking sheet until golden and crispy.
- In a small saucepan, combine butter, buffalo sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne. Bring to a boil while whisking, then simmer for 1–2 minutes until slightly thickened.
- Toss cooked nuggets in buffalo sauce or serve sauce on the side. Serve warm.
Notes
Cook nuggets in batches to avoid crowding for maximum crispiness. Adjust spice by increasing cayenne or chili powder. Nuggets reheat best in the air fryer and are perfect for meal prep or quick keto snacks.
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