Paleo Almond Flour Chicken Nuggets
Crispy, golden, and genuinely satisfying, these chicken nuggets prove you don't need breadcrumbs or anything processed to get that perfect crunch. Almond flour does the heavy lifting here, creating a coating that toasts up beautifully in avocado oil and clings to every piece of chicken without falling apart. Smoked paprika, garlic powder, and onion powder give the crust serious depth of flavor, so these taste far more exciting than anything you'd pull from a freezer bag. The pan-fry method — cooking in two batches to avoid crowding — is the key to getting that deep golden color rather than a steamed, soggy result. Each batch only takes about 3 to 4 minutes per side, so the whole thing comes together fast on a weeknight. This recipe makes enough for four people, and we'd bet there won't be many leftovers.
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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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