Jump to Recipe· 4.8 from 4 reviews

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These pork panko chicken nuggets are gluten-free and grain-free chicken nuggets made with a pork rind coating for a lower carb nugget. They’re paleo, AIP, and egg-free.

A plate of pork panko chicken nuggets.

I feel like you can never have enough chicken nugget recipes in your arsenal! Especially allergen-friendly chicken nuggets, as they can be harder to come by. I’ve made a lot of different chicken nuggets with a lot of different coatings, but there’s something particularly delicious about these pork panko-coated nuggets.

These pork rind coated chicken nuggets are full of flavor and are a low carb, allergen-friendly alternative. They’re made with no grains, eggs, or dairy.

The Ingredients for the Pork Panko Chicken Nuggets

  • Pork Panko. Pork panko is essentially just pork rinds ground into a panko breading! You can also just use pork rinds that you crush on your own in a food processor.
  • Chicken Breast.
  • Coconut Milk and Apple Cider Vinegar. These ingredients marinate the chicken!
  • Garlic Powder, Onion powder, Dried Parsley, Dried Oregano, Salt, and Pepper. All of these seasonings combine with the pork panko to make a flavorful coating!
  • Avocado Oil.

A can of pork panko.

How to make Pork Panko Chicken Nuggets

  • Cube and marinate the chicken. Cube the chicken breast and place it in a medium-sized bowl. Pour the coconut milk and apple cider vinegar over the chicken and lightly stir. Transfer to the fridge to marinate.
  • Prepare the coating by combining the pork panko and seasonings.

A bowl of pork panko chicken nugget coating.

  • Coat the chicken and prepare to cook them. Remove the chicken from the fridge and using one hand, transfer one piece of chicken into the coating. Use the spoon to toss to coat, and use the other hand to transfer the coated chicken to the baking sheet. Repeat for all of the chicken and drizzle the avocado oil over the chicken nuggets.

Pork panko chicken nuggets on a baking sheet.

  • Bake the chicken. Transfer to the oven and bake for 28-30 minutes, carefully flipping halfway through. The nuggets should be crisp and baked through to 165 F.

Pork panko chicken nuggets on a baking sheet after cooking.

  • Enjoy! Serve warm with a dip of your choice on the side.

Can you make these nuggets in the air fryer?

Yes, you should be able to make these in the air fryer for about the same time as in the oven, but with less oil!

Can you make these chicken nuggets without coconut milk?

You likely can use egg instead of coconut milk. However, I made these to be egg-free, so I can’t confirm 100% if it would work the same.

A pork panko chicken nugget with dipping sauce.

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Pork Panko Chicken Nuggets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Baked
  • Diet: Gluten Free
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Ingredients

Units Scale
  • 1 lb chicken breast, cubed
  • 1/3 cup canned coconut milk
  • 2 tsp apple cider vinegar
  • 1 cup pork panko
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • Salt to taste (varies depending on how salty the pork panko is)
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Cube the chicken breast and place it in a medium-sized bowl. Pour the coconut milk and apple cider vinegar over the chicken and lightly stir. Transfer to the fridge to marinate for 20 minutes.
  3. Prepare the coating by combining the pork panko and seasonings. Toss to combine.
  4. Remove the chicken from the fridge and using one hand, transfer one piece of chicken into the coating. Use the spoon to toss to coat, and use the other hand to transfer the coated chicken to the baking sheet. Repeat for all of the chicken and drizzle the avocado oil over the chicken nuggets.
  5. Transfer to the oven and bake for 28-30 minutes, carefully flipping halfway through. The nuggets should be crisp and baked through to 165 F.
  6. Serve warm with a dip of your choice on the side.

Notes

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1
  • Calories: 420
  • Fat: 24g
  • Carbohydrates: 2.9g
  • Fiber: .5g
  • Protein: 45.9g