Keto Cajun Chicken Nuggets

4 servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
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Keto Cajun Chicken Nuggets
This cook says this recipe is simple, tastes really good and is excellent for keto eating. Instead of flour for the breading, crushed pork rinds create a crispy, low-carb coating on tender chicken nuggets seasoned with plenty of Cajun spice.

Ingredients

4 servings
  • 2 chicken breast
  • large bag Pork Rinds (3 ounces)
  • 1 to 3 cups milk
  • 3 eggs
  • Cajun Seasoning of choice
  • canola or vegetable oil

Step-by-Step Instructions

  1. In a bowl scramble eggs, add the milk and “lots” of Cajun seasonings mix until all blended. “Lots” in this instance means according to taste - start with 2-3 tablespoons if you’re unsure.
  2. Place the egg and milk mixture in a gallon Ziploc bag. Set aside.
  3. Remove fat from chicken breast and cut into nugget size pieces.
  4. Season nuggets with Cajun seasoning on all sides. Add cayenne red pepper and paprika for a flavor kick.
  5. Put nuggets in egg and milk mixture, make sure mixture covers the nuggets, add milk if needed. Let sit for at least 10 minutes in the Ziploc bag.
  6. In a food processor grind the pork rinds - the consistency will be not as fine as flour but finer than corn meal.
  7. Put pork rinds in a gallon Ziploc bag and again add lots of Cajun seasoning and shake up the bag. Spicy pork rinds could also be used.
  8. Transfer nuggets to pork rinds zip lock bag removing any excess egg/milk mixture. Shake the bag and press nuggets from outside of the bag to make pork rinds stick more. Rest for at least 10 minutes.
  9. Add enough oil in pan to cover nuggets. Heat oil to about 350°F, or until a pinch of pork rinds dropped in oil sizzles. Try to keep the temp as low as you can while still getting a good sizzle.
  10. Once cooking, stir only when you are sure the coating is sticking.
  11. Fry until golden brown and nuggets are floating, about 4-6 minutes depending on nugget size.
  12. Remove to paper towels.
  13. Or bake at 375°F for 15 to 20 minutes until chicken reaches 165°F internal temperature and coating is crispy.

Common Problems and Solutions

Q: Why is my pork rind coating falling off?

A: Make sure to press the coating into the chicken while it's in the bag, and let it rest for the full 10 minutes before frying. The rest time helps the coating adhere. Also, don't stir too early when frying - wait until the coating has set.

Q: Can I use a different milk for keto?

A: Yes, you can use unsweetened almond milk or heavy cream thinned with water to keep it fully keto. Regular milk has more carbs, so substitute if you're strict keto.

Q: How do I know when the oil is the right temperature?

A: Use a thermometer to reach 350°F, or test by dropping a pinch of pork rinds into the oil - it should sizzle immediately but not burn. If the oil is too hot, the coating will burn before the chicken cooks through.

Tips and Techniques

For extra crispy nuggets, double-coat them by dipping back in the egg mixture and pork rinds a second time. If you want even more Cajun flavor, add some garlic powder and onion powder to the pork rind mixture along with the seasoning.

Ingredient Substitutions

  • pork rinds: crushed chicharrones or finely ground almond flour
  • chicken breast: chicken thighs
  • regular milk: unsweetened almond milk or heavy cream diluted with water

Equipment Needed

  • food processor
  • deep frying thermometer (optional but helpful)
  • gallon-size Ziploc bags
  • deep skillet or pot for frying
  • paper towels