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LOW CARB KETO COTTAGE CHEESE CHICKEN NUGGETS centered hero view, clean and uncluttered
Joe Rooney

Low Carb Keto Cottage Cheese Chicken Nuggets Easy Weeknight Dinner

These low carb keto cottage cheese chicken nuggets make a fantastic easy dinner or weeknight meal that everyone in the family will love. Perfect as a keto chicken recipe or low carb dinner option, they combine simple ingredients for a tasty, satisfying bite without compromising on texture or flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 268
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken or see FAQs above
  • 1/2 cup full fat cottage cheese or see FAQs above
  • 1 large egg beaten
  • 1/2 cup pork rind panko
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Coating
  • 1 cup pork rind panko
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Method
 

  1. Put the ground chicken into a large mixing bowl and set aside.
  2. Drain the excess liquid from the cottage cheese using a fine mesh strainer or cheesecloth and let it rest for about 5 minutes.
  3. Add all seasoning ingredients except the cottage cheese to the chicken in the bowl and mix until evenly combined, then fold in the drained cottage cheese.
  4. Scoop approximately 1.5 tablespoons of the mixture using a cookie scoop, place them on a baking sheet lined with parchment paper, and gently shape and flatten each into nugget form.
  5. In a separate shallow dish, stir together the pork rind panko and all coating spices.
  6. Roll each nugget in the seasoned pork rind panko, pressing lightly to ensure the coating sticks well.
  7. For air frying, arrange half of the nuggets in a single layer in the air fryer basket; refrigerate or freeze the remaining nuggets. Cook at 400°F for 10 minutes, flipping halfway through cooking.
  8. To bake, spread the nuggets evenly on a greased or parchment-lined baking sheet and cook in a 425°F preheated oven for 15 to 20 minutes until golden.
  9. Alternatively, pan-fry nuggets over medium heat in a skillet with bacon fat, avocado oil, olive oil, or coconut oil for 3 to 4 minutes per side, cooking until the internal temperature reaches 165°F.
  10. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Notes

  • Each serving of 4 nuggets contains approximately 1.5 grams of net carbs. Leftover nuggets keep well refrigerated for three days or can be frozen for up to three months.