Citrus 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 drop of citrus anywhere in sight. So many breaded chicken recipes sneak in lemon juice or zest for brightness, which makes them a minefield if you're avoiding citrus, but this one gets all its personality from smoked paprika, garlic powder, and onion powder instead. The almond flour coating crisps up beautifully in avocado oil, giving you that satisfying crunch in every bite. Cooking them in batches in a hot skillet ensures the crust stays golden and never soggy. Because the ingredient list is short and straightforward, you know exactly what's going into the pan — no hidden citrus-based marinades or mystery seasonings to stress over. These are the kind of nuggets that disappear fast, so you might want to double the batch.
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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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