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Air fryer low carb chicken nuggets with a crispy golden keto friendly coating, juicy tender chicken inside, fresh parsley garnish, lemon wedges, and olive oil, served as a high protein snack or meal.
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Air Fryer Low Carb Chicken Nuggets - Crispy, Juicy, and Quick

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1.25-inch pieces
  • 1 large egg, beaten
  • 2 tablespoons mayonnaise (helps the coating stick and adds moisture)
  • 1 cup crushed pork rinds (plain), finely ground
  • 1/2 cup almond flour (super-fine works best)
  • 1/3 cup grated Parmesan cheese (powdery style)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Avocado oil spray or light olive oil spray
  • Optional for serving: sugar-free ketchup, mustard, ranch, or buffalo sauce

Instructions

  • Prep the chicken: Pat the chicken pieces dry with paper towels. Drying helps the coating stick and ensures a crisp finish.
  • Preheat the air fryer: Set it to 390°F (200°C) for 5 minutes so the basket is hot when the nuggets go in.
  • Make the egg wash: In a medium bowl, whisk the egg with the mayonnaise until smooth. This combo clings to the chicken better than egg alone.
  • Mix the coating: In a separate shallow dish, combine crushed pork rinds, almond flour, Parmesan, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well to evenly distribute the spices.
  • Coat the chicken: Add the chicken pieces to the egg-mayo mixture and toss to coat. Shake off excess, then dredge in the dry mixture, pressing gently so the crumbs adhere.
  • Oil the basket: Lightly spray the preheated air fryer basket with avocado oil. This helps prevent sticking and promotes browning.
  • Arrange and spray: Place nuggets in a single layer with a little space between each. Lightly mist the tops with oil spray for extra crispiness.
  • Air fry, flip, finish: Cook at 390°F (200°C) for 8–10 minutes, flipping halfway and lightly spraying again. Nuggets are done when the coating is golden and an instant-read thermometer inserted into a piece reads 165°F (74°C).
  • Season and rest: Sprinkle with a pinch of salt while hot. Let rest 2 minutes so the crust sets before serving.
  • Serve: Pair with sugar-free ketchup, ranch, mustard, or buffalo sauce. Add a side salad, roasted veggies, or cauliflower fries for a full meal.