Peanut Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these chicken nuggets hit every note you want from a comfort-food classic — without a single drop of peanut oil or peanut-based ingredient in sight. Almond flour does the heavy lifting here, creating a coating that crisps up beautifully in avocado oil and clings to every piece of chicken like it was born to be there. The smoked paprika, garlic powder, and onion powder in the breading give each nugget a serious depth of flavor that makes plain breadcrumbs feel like a downgrade. Because you're cooking in a skillet with a clean, neutral oil, there's no mystery about what's going into the pan — a real relief compared to restaurant nuggets or frozen store-bought versions where shared fryer oil is always a concern. The wire rack trick keeps the coating from going soggy while you work through the batches, so the last nugget is just as crispy as the first. These are the kind of nuggets that disappear fast, whether you're feeding kids, meal-prepping for the week, or just treating yourself to something genuinely satisfying.
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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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