Gut Friendly Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with real-food ingredients, these chicken nuggets deliver everything you love about the classic comfort food without any of the gut-disrupting fillers or refined grains that make store-bought versions a problem. Almond flour stands in as the coating, bringing a nutty richness and satisfying crunch that holds up beautifully in the pan. Smoked paprika, garlic powder, and onion powder layer in bold, savory flavor so every bite tastes anything but plain or restricted. Avocado oil is the cooking fat of choice here, and its high smoke point means you get that deep golden crust without burning or bitterness. The wire rack setup keeps the coating crisp on all sides rather than letting the bottoms steam and go soggy — a small detail that makes a big difference. These are the kind of nuggets that genuinely satisfy a craving while keeping your plate clean and your digestion happy.
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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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