Go Back
Print Recipe
0 from 0 votes

Keto Chicken Nuggets with Buffalo Sauce

Prep Time30 mins
Cook Time20 mins
Course: Appetizer
Keyword: keto chicken, keto nuggets
Servings: 5 people
Calories: 233kcal


Chicken Ingredients:

  • 3 large chicken breasts
  • 1/2 cup almond flour 56g
  • 1/2 cup parmesan cheese 56g, I used the dried kraft parmesan
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg

Buffalo Sauce:

  • 6 tbsp salted butter
  • 1/2 cup Frank's buffalo sauce
  • 1 tsp rice wine or white vinegar
  • 1/8 tsp worcestershire sauce
  • pinch of garlic powder
  • pinch of cayenne for spicier sauce


  • Cut your chicken breasts into small nugget size pieces.
  • Combine all of your dry ingredients in a large shallow bowl.
  • In another small bowl, add your egg and whisk until smooth.
  • Take pieces of your chicken and dip them in the egg wash then the dry mix before setting aside on a plate.
  • Repeat this process with all of the chicken.
  • Pre-heat your air-fryer or oven to 375*F.
  • Place some of the chicken nuggets in the air fryer and cook for ~5min. Flip and cook 2 more minutes on the other side, repeat for all nuggets. (If using an oven, bake on a greased cookie sheet for 20-25min.
  • To make the sauce, combine all of the above sauce ingredients in a small sauce pan and bring to a boil, whisking well during this time. Boil and whisk for ~1-2min or until sauce begins to thicken then remove from heat.
  • Serve the nuggets warm with buffalo sauce or with ranch/plum sauce! Enjoy!
  • Store covered in the fridge or freeze in ziplocks for later re-heating!


  • Be careful not to crowd your airfryer if using. Do multiple batches.


Serving: 4oz | Calories: 233kcal | Carbohydrates: 0.9g | Protein: 26.9g | Fat: 10.4g | Fiber: 1g