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byKelly Bejelly

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Breaded with pork rinds, these paleo chicken nuggets are then baked in your oven until crispy! Dip them in sweet and sour sauce for an extra special keto lunch.

Paleo Chicken Nuggets (Keto, Whole30)

I am so done with sugar.

 Seriously, I can’t even think about eating anything sweeter than a lemon at this point.

Good thing I’ve wrapped up the recipes for my cookbook Paleo Eats and can concentrate on finally whittling these last pounds off and getting healthier.  

So in that vein, here is a super simple paleo chicken nugget recipe that is sugar-free and low carb.

Paleo Chicken Nuggets (Keto, Whole30)

I tried to take more photos of these nuggets but my son and husband destroyed them.  Literally 10 minutes after they were out of the oven they were eaten.

What you’ll need for this Recipe:

How to Make This Paleo Chicken Nuggets Recipe:

In a medium bowl place your cut up chicken pieces and then add in your salt, pepper, onion powder and coconut flour and mix thoroughly.

In a separate bowl crack your egg and mix in the water to make an egg wash.

On a small plate place your crushed pork rinds.

Take one chicken nugget and quickly dip it egg wash then roll it in pork rind crumbs.

Place on your greased baking sheet and repeat.

Bake in your oven for 20 minutes at 365 degrees

These bake up nice and crispy just like a traditional chicken nugget.    They also reheat really well if you manage to have leftovers.  Just put them in the oven on 250 for 10 minutes or so.

Notes and variations

If you don’t want to use pork rinds you can also try using crumbled sweet potato or cassava chips for the final breading.

If you like this Paleo recipe, you’ll love:

Keto Onion Rings

Paleo Fish Sticks

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Paleo Chicken Nuggets (Whole30, Keto)

Paleo Chicken Nuggets (Whole30, Keto)

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This crispy oven baked chicken nuggets are a great keto dinner!

Ingredients

Instructions

  1. In a medium bowl place your cut up chicken pieces and then add in your salt, pepper, onion powder and coconut flour and mix thoroughly.
  2. In a separate bowl crack your egg and mix in the water to make an egg wash.
  3. On a small plate place your crushed pork rinds.
  4. Take one chicken nugget and quickly dip it egg wash then roll it in pork rind crumbs.
  5. Place on your greased baking sheet and repeat.
  6. Bake in your oven for 20 minutes at 365 degrees
Nutrition Information:
Yield: 6 Serving Size: 2
Amount Per Serving:Calories: 158 Saturated Fat: 2g Cholesterol: 77mg Sodium: 533mg Protein: 21g

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44 Comments

  • December 31, 2012 at 10:42 am

    This sounds like a recipe right up my alley! My son loves chicken nuggets and I, too, am cutting out a LOT of sugar in my diet.5 stars

  • December 31, 2012 at 1:10 pm

    I am going to have to try and make these for my little nuggets.

  • December 31, 2012 at 2:32 pm

    My son would probably love this!

  • December 31, 2012 at 8:41 pm

    Yum I’ve played with making some baked Chicken Nuggets because they are healthier.5 stars

  • January 1, 2013 at 11:33 am

    We all love chicken nuggets. These look great!5 stars

  • January 1, 2013 at 6:25 pm

    Woo hoo for finishing up the recipes for your ebook! I’m so excited for you and I can’t wait for it to be published! These look so crispy even with being baked.

  • January 2, 2013 at 12:22 pm

    I love this simple recipe! And the photos look great Kelly!

  • January 3, 2013 at 7:31 pm

    Those look awesome!

  • January 4, 2013 at 10:52 pm

    This is a great option for the baby once she can start eating thanks!! 🙂

  • January 5, 2013 at 8:25 am

    These would be perfect for my picky kiddos 🙂

  • Frannie
    February 23, 2013 at 4:56 pm

    these look great. this may be a silly question but where do you get good quality pork rinds? I live on the OR coast and don’t have access to any stores other than Fred Meyer or Costco. Can I order them online?

    • February 24, 2013 at 12:38 am

      Truthfully I just grab what is on the shelf at Freddies. I have bought pastured pork rinds from a local farmer. You could try your local feed store or craigslist.

  • March 28, 2013 at 5:40 am

    those look nice and crispy.

  • Jaime M
    June 9, 2013 at 8:12 am

    I’m not a fan of pork rinds (the flavor)…..can you really taste them in this recipe??

    • June 9, 2013 at 10:21 am

      Nope. My husband hates pork rinds and he loved these 🙂

  • Leslie
    June 10, 2013 at 2:55 pm

    I’ve been looking for a paleo nugget recipe that my kids will love as much as McD’s and THIS is the one. Followed recipe to a T and these were perfect. Great job, and THANK YOU!5 stars

    • June 10, 2013 at 3:55 pm

      Aw, I’m so glad that this worked for you 🙂 My kiddo loves this recipe too, almost as much as me, lol.

  • July 5, 2013 at 6:52 am

    Yum….I wonder if there is a hint of coconut taste to these.

  • July 26, 2013 at 1:14 am

    These sound great! I need to try them with my girls and see if they’ll like ’em.

  • October 30, 2013 at 7:45 pm

    I used to eat chicken nuggets/tenders all the time….this looks like a great replacement! They look so good!

  • Kristi
    November 12, 2013 at 6:47 pm

    Can you freeze them?

  • mark
    August 13, 2014 at 6:02 pm

    Can the pork rinds be substituted by anything else?

    Thanks

  • Candice
    November 6, 2014 at 2:22 pm

    Thank goodness I stumbled upon this recipe! These are amazing!!! I will definitely be checking out more of your stuff!5 stars

  • Slim
    January 1, 2015 at 8:48 pm

    My husband and I liked these very much, although I think I will brine the chicken next time so they can cook a little longer and crisp up just a bit more.4 stars

    • January 6, 2015 at 7:59 pm

      Interesting. I’m going to have to try that next time I made these.

  • AnWent
    January 3, 2015 at 11:33 am

    Just finished making these. They were great! Thanks for the recipe.

  • Jane
    October 22, 2017 at 7:22 pm

    Kelly, you say “a bag” of pork rinds. Some of the bags at our store are 5 times the size of others – – and, anyway, I want to use some that I make myself. About how many cups of pork rinds do you use for the recipe? Thanks.

  • Stephen Crispin
    August 12, 2018 at 8:37 am

    I tried these last night and modified a bit.

    What worked? Food Processor for the pork skins. Adding a little Smoked Paprika and/or Cayenne Pepper to the salt/pepper/flour mixture. I also like the idea of making tenderloins as opposed to nuggets. Just need to cook a little longer.

    What didn’t? Adding a little mayo to the egg wash (turned the pork skins too clumpy.

    Thanks for the recipe…will be repeated.