Lactose Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these chicken nuggets hit every comfort-food note without a drop of dairy in sight. The coating is built entirely from almond flour seasoned with smoked paprika, garlic powder, and onion powder, so you get a nutty, savory crust that clings beautifully to each piece of chicken. Eggs act as the binder, and avocado oil brings the heat — no butter, no milk wash, no hidden dairy ingredients to stress over. Pan-frying in batches on medium heat gives the coating that deep golden color and satisfying crunch that baking alone rarely delivers. Resting the nuggets on a wire rack keeps the bottom from going soggy while you finish the second batch, which is a small step that makes a big difference. These are the kind of nuggets that disappear fast, whether you're serving them to kids, feeding a crowd, or just treating yourself to something genuinely delicious 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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