If you've never used crushedketo chicharrones as a breading, you're in for a good time. They get crispy in the oven and typically crunchier in the air fryer, and they hold up way better than breadcrumbs for anyone eating low-carb or keto. Pork rind chicken nuggets are one of those recipes that sound like a compromise but taste great. (For another spin onketo chicken nuggets, check out our original recipe.)
The coating has zero net carbs, and since you're seasoning the egg wash directly, you get flavor all the way through, not just on the outside.
Crushed pork rinds mimic the texture of seasoned breadcrumbs closely. Light and airy, they crisp up fast under heat, and the fat content typically helps with browning, so you get that golden exterior without needing a deep fryer.
Pork rinds also stick well to chicken when you use an egg wash, especially if you double-dip. More on that in a second.
This recipe serves 3–4 and uses ingredients you likely already have on hand.
Ingredients:
1 bag of pork rinds, crushed
3 eggs
1 teaspoon paprika
½ teaspoon onion powder
1 teaspoon salt
2 chicken breasts or boneless, skinless chicken thighs
Chicken thighs often stay juicier than breasts during baking, so if you have a preference, go with thighs. Either works fine here.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Add the pork rinds to a Ziploc bag and crush them into fine crumbs, then transfer to a medium bowl. Slice your chicken into nugget-sized pieces. In a separate bowl, whisk together the eggs, paprika, onion powder, and salt.
Dip each piece of chicken into the egg mixture, then roll it in the pork rind crumbs. Want a thicker crust? Double-dip: back into the egg, then back into the crumbs. Arrange everything on your prepared baking sheet.
Bake for 15–20 minutes, or until the outside is browned and the internal temperature hits 165°F. Pat off any excess oil with paper towels before serving.
Preheat your air fryer to 375°F, then follow the same prep steps above to coat the chicken.
Place the nuggets in a greased air fryer basket in a single layer. Cook for 10–12 minutes, flipping halfway through. Check them around the 8-minute mark since air fryers vary and it's easy to overshoot.
The air fryer version comes out with noticeably more crunch, so if texture is a priority for you, that's the move.
These nuggets go well with ranch, buffalo, honey mustard, or a low-carb BBQ sauce. If you want to keep the whole plate keto-friendly, stick with cream-based or vinegar-based sauces over anything with added sugar.
Leftovers typically reheat well in the air fryer at 350°F for a few minutes. Skip the microwave if you can. They'll go soft.
