Cinnamon Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with savory flavor, these almond flour chicken nuggets are the kind of comfort food that doesn't ask you to compromise. The coating comes together with smoked paprika, garlic powder, and onion powder — bold, warming spices that deliver serious depth without a trace of cinnamon anywhere in the mix. That matters more than you'd think, since so many spice blends and pre-made coatings sneak it in where you'd least expect it. Here, every ingredient is straightforward and easy to verify, so you know exactly what's going into the pan. Avocado oil gives each nugget a beautifully crisp, deep-golden crust when pan-fried in batches, and cooking to an internal temperature of 165°F means they're perfectly safe and juicy every time. These work just as well for a weeknight dinner as they do for game-day snacking, and they come together with minimal fuss.
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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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