Citric Acid Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these almond flour chicken nuggets hit every note you want from a classic comfort food — without a single ingredient that could trigger a citric acid reaction. Store-bought nuggets and pre-made coatings are notorious for hiding citric acid as a preservative or flavor enhancer, so making them from scratch with a short, clean ingredient list is genuinely the safest move. The coating here is built from almond flour, garlic powder, onion powder, smoked paprika, salt, and pepper — bold, smoky, and completely free of anything suspicious. A quick egg dip helps everything adhere, and cooking in avocado oil gives you that satisfying crunch without relying on any additives. The wire rack setup is a smart touch, keeping the coating crisp on all sides rather than letting the bottoms steam and go soggy. These are the kind of nuggets that make you wonder why you ever reached for the freezer bag in the first place.
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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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