Chestnut 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, so every bite has real depth without relying on any grain-based breading or tree nut fillers you might want to avoid. Avocado oil gives the crust that satisfying crunch and rich color that makes these look and taste like something from a restaurant rather than your own skillet. Cooking in two batches keeps the pan from getting crowded, which is the secret to an even, deep-golden sear rather than a soggy coating. A wire rack setup means the bottoms stay just as crisp as the tops while you finish the second round. These are genuinely crowd-pleasing straight out of the pan, and they hold up well enough to dip into your favorite sauce without falling apart.
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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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