Hazelnut Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these pan-fried chicken nuggets hit every note you want from a comfort food classic — without any of the usual processed coatings or mystery ingredients. Almond flour does the heavy lifting here, creating a crust that clings beautifully to each piece and fries up with a satisfying crunch in avocado oil. For anyone navigating tree nut concerns specifically around hazelnuts, almond flour is a clean, single-ingredient swap that keeps things simple and transparent. The seasoning blend of smoked paprika, garlic powder, and onion powder means every bite is deeply savory, not bland or "health-food" tasting. Cooking in batches in a hot skillet ensures that coating stays crisp rather than steaming into something soggy. These are the kind of nuggets that disappear fast, whether you're feeding kids, meal-prepping for the week, or just craving something genuinely satisfying on a weeknight.
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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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