Carrageenan Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these chicken nuggets hit every comfort-food note without a single questionable additive in sight. Many store-bought nuggets and even restaurant versions rely on processed coatings and emulsifiers — including thickeners derived from seaweed — that can be hard to spot on a label. Here, the coating is simply almond flour seasoned with garlic powder, onion powder, and smoked paprika, so you know exactly what you're eating. The eggs act as a natural binder, and avocado oil gives each piece that satisfying, deep-golden crust you'd expect from a proper nugget. Pan-frying in two batches keeps the skillet from getting crowded, which is the real secret to a coating that stays crisp instead of steaming off. They're done when the inside hits 165°F, so there's no guesswork — just juicy chicken wrapped in a crunchy, flavor-forward shell. Serve them straight off the wire rack while they're hot and you'll have a hard time believing something this good came together so cleanly.
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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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