Honey Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-savory flavor, these almond flour chicken nuggets deliver everything you love about the classic comfort food without a drop of sweetener in sight. Many store-bought or restaurant versions sneak honey into marinades, coatings, or dipping sauces, so making them from scratch is the cleanest way to stay on track. The coating here is built from almond flour seasoned with garlic powder, onion powder, and smoked paprika — simple pantry staples that create a genuinely crunchy crust when pan-fried in avocado oil. Cooking them in batches in a hot skillet gives each nugget that deep golden color and satisfying bite that baking alone rarely achieves. The wire rack setup keeps the coating from going soggy while you finish the second batch, so every piece stays crisp from the first 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 hearty and real.
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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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