Crispy Low Carb Chicken Nuggets (Air Fryer Recipe + Video)
These crispy low carb chicken nuggets are quick and easy to make using canned chicken and an air fryer. Perfectly seasoned and golden crisp without breading, they’re a healthier alternative for nugget lovers.
Equipment
- 1 Air fryer used for crisping chicken nuggets
- 1 Pressure cooker used for natural release and warming sides
Ingredients
Main ingredients
- 2 cans chunk chicken breast 12.5 oz each, drained fully
- ½ cup shredded mozzarella cheese for mellow meltiness
- ¼ cup + 1 tablespoon grated Parmesan cheese from the green container
- 2 large eggs beaten well
- ½ to 1 teaspoon ground black pepper to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 to 4 dashes hot sauce Tabasco brand, optional
Instructions
Instructions
- Preheat your air fryer to 400°F (200°C) to get the crisping done right from the start.
- In a big bowl, toss drained chicken, mozzarella, Parmesan, beaten eggs, black pepper, onion powder, garlic powder, and hot sauce together. Mix it all until it's like a sticky dough.
- Use your hands to form little nugget shapes. This helps you control the size so everything cooks evenly.
- Arrange nuggets in a single layer inside the air fryer basket. Keep them apart so air circulates and makes a wonderful crust.
- Air fry at 400°F for 10 minutes, flipping the chicken nuggets one time at the 5 minute mark.
- Meanwhile, use your pressure cooker for the natural release part if prepping sides or warming some broth depth for dip.
- Take nuggets out when golden and crispy. Let them rest a few minutes so they stay tender but not mushy.
Notes
Use a cookie scooper to form nuggets evenly. Serve with your favorite dipping sauces like ketchup, BBQ, or hot mustard.