Baked Keto Chicken Nuggets

  • Author: Laurie Cromie
  • Yield: 6 servings


  • 1.5 lb chicken breasts cut into large chunks (or use chicken tenders)
  • 1/2 cup dill pickle juice
  • 1 egg, beaten
  • 1 tbsp milk (any will work; I used heavy whipping cream)
  • 1/2 cup coconut flour
  • 1/4 cup shredded parmesan cheese
  • 1/2 tbsp paprika, sweet or smoked
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder


  1. In a large Ziplock bag, add chicken along with the pickle juice. This will allow it to brine and you are going to have the juiciest, most tender nuggets! Seal the bag tight and store in the fridge, allowing it to brine at least one hour, or up to overnight.
  2. Preheat oven to 375 F.
  3. Starting at the edge of the ziplock back, open it about one inch, and gently pour out the pickle juice, and dispose. Next, in a bowl, whisk the egg together with the milk, and add the chicken to egg stirring to coat. Set aside.
  4. Dispose of any additional pickle juice in the bag. Add to the bag the remaining ingredients for the breading. Using clean hands, remove the chicken from the egg mixture a few at a time, letting any excess egg and milk to drip off into the bowl. Toss each handful of chicken into the Ziplock bag with the breading mixture. Seal the Ziplock back back up and really massage the bag to get the breading to spread all over the chicken.
  5. Use parchment paper or aluminum foil to line a large baking sheet.
  6. Evenly spread out the chicken nuggets across the pan. Bake for 12 minutes, additional time if needed, until cooked through.


  • Calories: 247
  • Fat: 11g
  • Carbohydrates: 3g NET carbs
  • Protein: 31g