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.