Usually, chicken nuggets are one of the easiest, kid-friendly meals you can make… except when you or your child are gluten-free. This recipe for keto and gluten-free chicken nuggets is quick and easy, not quite as quick and easy as the frozen kind, but way healthier!

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Chicken Nuggets Ingredients

• 3 raw chicken breasts, patted dry with a paper towel (you can use canned chicken too)
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Old Bay Seasoning
• 2 teaspoons Lawry’s Seasoning Salt
• oil for frying

Directions

1. Add the chicken, eggs, cheese, and seasonings to a blender or food processor. Blend until the chicken is paste-like, not completely smooth, but not chunky either.
2. In a large cast-iron skillet, heat oil over medium heat.
3. Take about 2 tablespoons of the chicken batter and form into a nugget shape. I like to use a cookie scoop to keep the nuggets a uniform size, then gently smash them with a spoon to make them a nugget shape.
4. Fry the nuggets in the oil for about 4-6 minutes per side, gently flipping them as needed. Use a digital read thermometer to make sure the nuggets are 165 °F.
5. Serve with your favorite dip, such as ranch, ketchup, Chick-fil-A sauce, honey mustard, BBQ, etc.
6. Keep leftovers refrigerated. We reheat ours in our air-fryer.

Check out this amazing recipe for Gluten-Free Chicken Tenders!