Easy Carnivore Chicken Nuggets: No Breadcrumbs, Low-Carb and Keto

Don't you wish your childhood comfort foods were actually healthy? Wish granted! Here's a simple, filler-free chicken nugget recipe—crispy, naturally delicious, and no pink slime involved. These carnivore chicken nuggets are perfect for both meal prep and satisfying those snack cravings. Made with just a handful of animal-based ingredients you probably already have!

You can use freshly cooked chicken, but this is also a great way to use up leftover meat. These nuggets can be baked or pan-fried depending on your preference.

Ingredients

For the Nuggets:

• 1 lb cooked chicken breast (or thigh meat for more flavor), boiled or leftover

• 2 large eggs

• Optional (if not on strict carnivore): ½ tsp garlic powder, ½ tsp onion powder, salt, and pepper

For the Breading:

• 1 cup pork panko (crushed pork rinds)

• 1 egg (for coating)

Instructions

1. Prepare the Chicken

   1. If you’re starting with raw chicken, boil it in salted water for 12–15 minutes, or until fully cooked. Let it cool slightly.

   2. If using leftovers, skip to the next step.

2. Blend the Chicken Mixture

   1. Add the cooked chicken to a blender or food processor along with 2 eggs.

   2. Blend until the mixture forms a sticky, paste-like consistency. If adding optional spices, blend them in as well.

3. Shape the Nuggets

   1. Scoop small portions of the chicken mixture (about 2 tbsp) and shape them into nugget-sized pieces with your hands.

   2. Place the nuggets on a plate or parchment-lined tray.

4. Bread the Nuggets

   1. Beat 1 egg in a shallow bowl.

   2. Add pork panko to another shallow dish.

   3. Dip each nugget in the beaten egg, then coat it thoroughly with the pork panko.

   4. For a thicker, crispier coating, repeat the egg-and-pork-panko dipping step to add another layer.

Cook the Nuggets

Option 1: Bake

1. Preheat your oven to 400°F (200°C).

2. Place the breaded nuggets on a wire rack if you have one, or use a silicone-coated parchment-lined baking sheet.

3. Bake for 15–20 minutes, flipping halfway through, until golden and crispy.

Option 2: Pan-Fry

1. Heat a generous amount of tallow, lard, or ghee in a skillet over medium heat.

2. Fry the nuggets in batches for 2–3 minutes per side, or until golden and crispy.

3. Place the cooked nuggets on a wire rack or plate lined with paper towels to drain excess fat.

Tips for Perfect Nuggets

• Use Dark Meat: For a richer flavor, swap chicken breast for thigh meat.

• Crush Your Own Pork Rinds: If pork panko isn’t available, crush pork rinds in a bag using a rolling pin or process them in a blender.

• Make Them Spicy: Add a dash of cayenne or smoked paprika (if you’re not strict carnivore) for extra kick. Skip the spices if your kids might want some!

• Dipping Sauce Ideas: To keep it strictly carnivore, stick to animal-based dips like melted butter, bacon grease, or a mix of ghee and salt.

Nutritional Information (Per Nugget)

Based on 12 nuggets, made with chicken breast and pork panko:

• Calories: ~80

• Protein: 8g

• Fat: 5g

• Carbohydrates: 0g

These carnivore chicken nuggets deliver a crispy, satisfying bite without relying on carb-heavy breading. By using pork rinds and eggs, you get the perfect texture while staying true to a carnivore or animal-based diet. They’re versatile, kid-friendly, and a great way to repurpose leftover chicken.

Make these nuggets once, and they’ll quickly become a go-to favorite. Whether you bake them for a lighter version or fry them for extra crispiness, they’re guaranteed to be a hit in your carnivore kitchen!