Breastfeeding Friendly Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with protein, these chicken nuggets hit every comfort-food note without any of the processed fillers that can sneak into store-bought versions. That matters when you're nursing, because what you eat directly influences what your baby gets — and clean, whole ingredients are always a win. Almond flour creates a beautifully crunchy coating that clings to every piece, while smoked paprika, garlic, and onion powder give the nuggets a savory depth that makes them genuinely craveable for the whole family. Avocado oil keeps the cook healthy and the skillet nice and hot, so you get that satisfying golden crust without deep frying. The eggs act as a natural binder, meaning the coating stays put through every flip. These come together in one skillet with no complicated steps, which is exactly the kind of recipe you need when you're short on sleep and long on hunger.
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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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