These baked keto buffalo chicken nuggets require just three ingredients! A super easy and flavorsome recipe that is gluten free and low carb.
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Rather unbelievably, this is actually the 8th buffalo recipe on my blog! If you love that spicy, buttery flavor as much as I do, here are the other recipes:
- Buffalo Chicken Wings
- Buffalo Deviled Eggs
- Buffalo Chicken Soup
- Buffalo Almonds
- Buffalo Chicken Dip
- Buffalo Ribs
- Buffalo Chicken Salad
So *why* buffalo? I think because whether you use a store-bought sauce (like for this recipe and the buffalo soup), or make your own from hot sauce and butter (all the other recipes!), it is naturally zero carb. So much flavor can be achieved with so little effort! Buffalo sauce is classically paired with blue cheese, chicken, and celery – which are all low carb too!
I've made this recipe as simple as possible: diced chicken breast, buffalo sauce, and crushed pork rinds. What's not to love?
How to Make Keto Buffalo Chicken Nuggets
Dice two chicken breasts (about 1lb total) into cubes.
Pour some buffalo sauce into one bowl, and some seasoned pork rind crumbs into a second bowl. You can, of course, crush regular pork rinds – try and get them as fine as possible, then add a little black pepper to the mix.
Immerse each piece of chicken in the sauce, then coat in the crumbs. A fork is a useful tool!
Place the chicken on a baking sheet lined with a silicone mat or parchment paper. This recipe makes about 24 nuggets.
Bake in a preheated oven for 12-15 minutes or until the chicken has reached an internal temperature of 165F.
Serve with celery sticks and a blue cheese dressing or dip. Always check the label before selecting the dressing or dip – look for anything with 1g net carb or less per serving, or try this zero carb dressing from Walden Farms.
These chicken nuggets are also great served in a low carb tortilla or lettuce wrap!
- Preheat the oven to 400F.
- Dice the chicken breasts into cubes.
- Pour the buffalo sauce into one bowl, and the pork rind crumbs into a second bowl.
- Immerse each piece of chicken in the sauce, then coat in the crumbs and place on a baking sheet lined with a silicone mat or parchment paper. This recipe makes about 24 nuggets.
- Roast for 12-15 minutes or until the chicken has reached an internal temperature of 165F.
- Serve with blue cheese dressing or dip and celery sticks.
0.4g net carbs per serving of 6 nuggets, not including optional blue cheese dip or celery.
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Nutrition InformationYield 4 Serving Size 6 nuggets
Amount Per ServingCalories 345Total Fat 13gSaturated Fat 4gTrans Fat 0gCholesterol 123mgSodium 1302mgCarbohydrates 0.5gNet Carbohydrates 0.4gFiber 0.1gSugar 0.4gProtein 53g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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