Coconut 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 coconut-derived ingredients — a surprisingly common issue in grain-free and paleo recipes. Avocado oil gives the crust a beautifully deep golden color and a satisfying crunch that holds up well even after a few minutes on the wire rack. Cooking in two batches keeps the skillet from getting crowded, which is the secret to that crisp exterior rather than a steamed, soggy one. The egg wash acts as the perfect binder, pressing the almond flour mixture firmly onto each piece so the coating stays put through the whole cook. At 165°F internal temperature, the chicken is juicy and safe, and the whole process is straightforward enough for a busy evening. Dip them in your favorite sauce and watch them disappear fast.
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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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