Anti Inflammatory Paleo Almond Flour Chicken Nuggets
Crispy, golden, and genuinely satisfying, these chicken nuggets prove that comfort food doesn't have to work against your body. Almond flour stands in for conventional breadcrumbs, bringing a nutty richness and a beautifully crunchy coating that holds up in the skillet without any refined grains or inflammatory fillers. Smoked paprika, garlic powder, and onion powder layer in serious flavor, so these taste like a treat rather than a compromise. Avocado oil is the cooking fat of choice here — it handles medium heat beautifully and brings its own mild, clean flavor to the party. The wire rack trick keeps the coating from going soggy while you work through the batches, which means every single nugget comes out with that satisfying crunch. Whether you're feeding picky kids or just craving something indulgent on a clean-eating week, this recipe delivers without the usual trade-offs.
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
- 1 ½ cups almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- ¼ cup avocado oil, divided
Instructions
- 1
Line a sheet pan with a wire rack and set aside. In a shallow bowl, whisk together the almond flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
- 2
Working in batches, dip each chicken piece into the beaten eggs, letting any excess drip off, then press firmly into the almond flour mixture to coat all sides. Set the coated pieces on the wire rack.
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