Celery Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these almond flour chicken nuggets hit every note you want from a classic comfort food — without a single grain or anything that could trigger a celery sensitivity. The coating comes together with pantry-friendly spices and almond flour, which crisps up beautifully in avocado oil and clings to the chicken far better than you might expect from a grain-free breading. Each piece gets a quick pan-fry in batches so nothing steams or gets soggy, and that wire rack setup keeps the bottoms just as crunchy as the tops. Smoked paprika does a lot of heavy lifting here, giving the crust a deep, almost barbecue-adjacent warmth that makes these genuinely hard to stop eating. They cook to a safe 165°F internal temperature, so you get confidence alongside the crunch. Whether you're feeding picky kids or just craving something satisfying on a weeknight, these nuggets deliver the real deal — no dipping sauce required, though obviously encouraged.
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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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