Easy Keto Chicken Nuggets Pressure Cooker Recipe
Delicious low-carb, gluten-free chicken nuggets made with canned chicken breasts. Perfectly crispy and easy to prepare using the oven or air fryer.
Ingredients
Main ingredients
- 10 oz can of chicken breast drained
- 1 large Egg
- ⅓ cup Shredded Cheddar Jack or Mozzarella Cheese
- 2 tablespoons Grated Parmesan Cheese
- ½ teaspoon Garlic Powder
- ⅛ - ¼ teaspoon Black Pepper
Instructions
Instructions
- Preheat oven to 425°F (220℃) and line a baking sheet with parchment paper or a silicone baking mat.
- Open and drain the canned chicken. Place chicken in a fine mesh strainer and push out the liquid with your hands to remove as much excess moisture as possible.
- In a medium-sized bowl, mix together all the ingredients until combined.
- Use your hands or a tablespoon to mold the chicken mixture together into nugget shapes on the prepared baking sheet (I made 14 nuggets). Use the back of a spoon to flatten the nuggets lightly.
- Bake for 20-22 minutes, flipping them over with a spatula turner halfway through the cooking time.
- Air fryer option: Spritz the air fryer basket with non-stick cooking spray. Follow steps 2-4 above and add nuggets to the air fryer basket. Air fry at 400°F (200℃) for 10-14 minutes until golden brown, checking at 10 minutes and adding additional time if needed.
Notes
Store any leftover cooked chicken nuggets in a sealed container in the fridge for up to 4 days. Chicken nuggets can be frozen in an airtight container or freezer bag for up to 3 months. For best results, reheat in a preheated oven until warm and crisp. Avoid reheating in microwave as it reduces crispiness.
