Keto Crispy Chicken Nuggets

Pat the chicken pieces very dry with paper towels to ensure crispiness.

In a shallow bowl, whisk together the egg and almond milk.

In another shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.

Dip each chicken piece into the egg mixture, allowing excess to drip off.

Then, dredge the chicken in the almond flour mixture, pressing gently to ensure an even coating on all sides.

Heat the avocado oil in a large non-stick skillet over medium-high heat. Ensure the oil is hot but not smoking.

Carefully place the coated chicken pieces into the hot oil in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.

Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C).

Remove the cooked nuggets from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve immediately with your favorite keto-friendly dipping sauces like sugar-free ketchup or ranch.