CHICKEN NUGGETS

Perfect for cozy dinners at home or school lunches, these CHICKEN NUGGETS are baked, not fried, and made with simple, nutrient-rich ingredients. Whether you’re feeding your little ones or enjoying a nostalgic treat with a twist, this recipe is a delightful addition to your kitchen repertoire.

These CHICKEN NUGGETS swap out processed options for a homemade version using ground chicken, egg, sour cream, and cheese, keeping them gluten-free, carnivore, and keto-friendly. Baking adds a crispy texture to a classic favorite with the clean ingredients you trust. The pork rinds and Parmesan create a savory crust, while the ground chicken keeps it lean and protein-packed—perfect for a green, healthy lifestyle. Packed with vitamins and minerals, this dish is a wholesome choice and always a hit with kids and adults alike. This recipe celebrates simplicity and quality and brings green, clean eating to the table. These nuggets pair beautifully with a side of sour cream, steamed veggies, or a tangy dip, making them versatile for any meal.

Try this recipe tonight, and let me know how your family enjoys it—or share your favorite dip pairing in the comments.

Bon appétit! Your fork is waiting!

Prep Time15

Cook Time20

Total Time35

Course: Lunch, Main Course

Keyword: carnivore, carnivore and keto friendly, carnivore ground chicken, chicken nuggets, keto

Servings: servings

Calories: 477kcal

Ingredients

2 lbs ground chicken
1 egg
¼ cup shredded cheddar cheese
¼ cup sour cream
salt to taste
½ cup pork rinds
⅓ cup shredded parmesan cheese

OPTIONAL

¼ cup sour cream for dipping

Instructions

Preheat the oven to 375°F.
In a large bowl, combine ground chicken, egg, cheddar cheese, sour cream, and salt together. Mix thoroughly with your hands or a spoon until the ingredients form a uniform, slightly sticky mixture.
Wet your hands to prevent the chicken mixture from sticking to your hands. Scoop out a tablespoon-sized portion of the mixture and roll it into a small ball. Flatten slightly to form a nugget shape, about 2 inches long.
Mix parmesan cheese and pork rinds. Dip chicken in the mix on both sides, gently pressing it into the surface for a light, crispy coating. Repeat with the remaining chicken mixture.
Air fry or bake in the preheated oven for 20-25 minutes, flipping halfway through, until the nuggets are golden brown and the internal temperature reaches 165°F.
Remove from the oven and let cool for 5 minutes. Serve warm with sour cream.

Video

Notes

Use fresh ground chicken for the best flavor, and don’t skip the flip during baking for even crispness.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month—store them in a single layer and reheat in the oven at 375°F for best results.

Involve the kids in shaping the nuggets—let the 4- and 5-year-olds roll balls while the 11- and 12-year-olds flatten them.

Nutrition