Candida Diet Friendly Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these chicken nuggets hit every comfort-food note without a single ingredient that would throw off a candida-conscious eating plan. Almond flour stands in for conventional breadcrumbs, delivering a satisfying crunch while keeping refined grains and added sugars completely out of the picture. The coating is seasoned with garlic powder, onion powder, and smoked paprika, so every bite has real depth — no mystery sauces or hidden sweeteners needed. Avocado oil keeps the pan fry clean and stable at higher heat, which matters when you're being intentional about the fats you cook with. The wire rack setup is a small but smart move, letting air circulate so the coating stays crisp on all sides rather than steaming and going soggy. These are the kind of nuggets that genuinely satisfy a craving without making you feel like you compromised on anything.
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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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