Dairy Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these chicken nuggets hit every note you want from a classic comfort food ā without a drop of dairy in sight. The coating is built from almond flour seasoned with smoked paprika, garlic powder, and onion powder, which means you get a nutty, savory crust that crisps up beautifully in avocado oil. No breadcrumbs, no butter, no milk wash ā just eggs to bind and a skillet to do the work. Cooking them in batches on a wire rack keeps the coating intact and ensures every side stays crunchy instead of steaming into a soggy mess. Avocado oil handles the heat like a champ and adds a clean, neutral richness that lets the spices shine. These are the kind of nuggets that make you wonder why you ever needed the freezer bag version in the first place ā kid-approved, crowd-pleasing, and genuinely satisfying straight off the pan.
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken breasts
- 1 Ā½ cups almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 large eggs
- Ā¼ 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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