Legume Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these chicken nuggets deliver everything you love about the classic comfort food without a single legume in sight. The coating is built on almond flour seasoned with smoked paprika, garlic powder, and onion powder, so every bite has a warm, savory depth that far outpaces a plain breadcrumb crust. Pan-frying in avocado oil gives the exterior that satisfying crunch while keeping the inside juicy — no deep fryer or mystery ingredients required. For anyone navigating a legume-free lifestyle, store-bought nuggets and conventional breaded options are often off the table due to pea protein, chickpea flour, or soy-based fillers hiding in the coating. This recipe sidesteps all of that with a short, clean ingredient list you can actually read at a glance. The wire rack trick is worth noting too — resting the coated pieces before they hit the pan helps the crust set and stay put during cooking. These are the kind of nuggets that disappear fast, so you may want to double the batch.
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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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