Lupin Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these pan-fried chicken nuggets are the kind of comfort food that genuinely earns its place on a weeknight dinner rotation. The coating is built from almond flour seasoned with smoked paprika, garlic powder, and onion powder, which crisps up beautifully in avocado oil without any of the fillers or additives you'd find in a store-bought bag. For anyone navigating lupin concerns, that's actually a big deal — lupin flour has quietly crept into many gluten-free and grain-free breading mixes, so making your own coating from scratch puts you fully in control. Each nugget gets an egg wash before being pressed firmly into the seasoned flour, which locks in a satisfying crunch that holds up even after a few minutes on the rack. Cooking in two batches in a hot skillet means nothing steams or gets soggy — just deep, even browning on every side. They're done when the coating is a rich amber and the chicken hits 165°F inside, so you get perfectly juicy meat every single time. Dip them in whatever sauce you love and watch them disappear fast.
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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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