Mediterranean Diet Friendly Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with protein, these almond flour-coated chicken nuggets deliver serious comfort food energy without any of the processed fillers you'd find in a fast-food box. Almond flour is a natural fit here — it toasts up beautifully in the skillet and brings a subtle nuttiness that pairs perfectly with the smoked paprika and garlic. Avocado oil keeps things heart-healthy and handles the medium heat like a champ, giving each nugget that satisfying crunch on the outside while the chicken stays juicy within. The spice blend of garlic powder, onion powder, and smoked paprika does a lot of heavy lifting, so every bite is genuinely flavorful rather than bland and virtuous. Cooking in batches on a wire rack means the coating stays crisp instead of steaming itself soggy — a small step that makes a big difference. These are the kind of nuggets that disappear fast at the table, whether you're feeding kids, meal-prepping for the week, or just craving something satisfying that doesn't feel like a compromise.
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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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