Brazil Nut Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these pan-fried chicken nuggets are the kind of comfort food that genuinely earns its place on a weeknight dinner rotation. The coating is built entirely from almond flour seasoned with smoked paprika, garlic powder, and onion powder, which means every bite has real depth — not just a bland crunch. Cooking them in avocado oil over medium heat gives the exterior that satisfying deep-golden crust without any of the mystery ingredients you'd find in a store-bought bag. Because the recipe sticks to whole, straightforward ingredients, there's no need to scan labels or worry about unexpected tree nut additions sneaking in. The wire rack trick is a small but brilliant move — it keeps the coating from going soggy while you work through the batches. These are great straight off the skillet, but they also hold up well enough to dip, stack, or serve alongside just about anything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!