MSG Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with real flavor, these chicken nuggets prove you don't need a fast-food drive-through to satisfy that craving. The coating is built from almond flour seasoned with garlic powder, onion powder, and smoked paprika — no mystery powders, no flavor enhancers, just spices you can actually name. That's the beauty of making nuggets from scratch: every single ingredient is something you chose and put in the bowl yourself. Avocado oil gives the crust a gorgeous deep-golden color in the skillet, and cooking them in batches on a wire rack keeps things crispy rather than soggy. For anyone avoiding monosodium glutamate, store-bought nuggets and frozen breaded chicken can be a minefield of hidden additives, but this recipe sidesteps all of that cleanly. The egg-and-almond-flour dredge clings beautifully to the chicken and cooks up with a satisfying crunch that holds up even after a few minutes on the table. These are the kind of nuggets the whole family will reach for first.
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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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