Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large egg, beaten
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/4 tsp (1.25g) paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup (95g) almond flour, finely ground
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (7g) nutritional yeast (optional, for cheesy flavor)
  • 1/2 tsp (2.5g) dried Italian herbs (or mixed herbs)
  • 1/4 tsp (1.25g) salt
  • 1/4 tsp (1.25g) black pepper

Instructions:

  1. Cut chicken breasts into 1-inch pieces and pat dry with paper towels.
  2. In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  3. In a separate shallow bowl, combine almond flour, Parmesan cheese, nutritional yeast (if using), Italian herbs, salt, and pepper.
  4. Pour the beaten egg into another shallow bowl.
  5. Dip each chicken piece into the egg wash, then dredge in the almond flour mixture, pressing gently to ensure even coating.
  6. Place the coated chicken nuggets on a baking sheet lined with parchment paper (optional).
  7. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Alternatively, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
  8. Serve these keto chicken nuggets hot with your favorite keto-friendly dipping sauce.