Gelatin Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these chicken nuggets deliver everything you love about the classic without a single questionable additive. Almond flour stands in for breadcrumbs, creating a coating that crisps up beautifully in avocado oil and clings to every piece of juicy chicken breast. The seasoning blend — smoked paprika, garlic powder, and onion powder — gives each nugget a bold, savory depth that makes them genuinely hard to stop eating. Conventional nuggets and many store-bought coatings can sneak in binders and stabilizers derived from animal byproducts, so making your own from scratch puts you fully in control of what's on the plate. The wire rack trick is the real secret here: it keeps the bottoms from steaming and ensures that crunchy crust holds up from the first bite to the last. These are the kind of nuggets that disappear fast, whether you're feeding kids, meal-prepping for the week, or just craving something satisfying and clean.
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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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