Pecan Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-savory flavor, these chicken nuggets hit every note you want from a comfort-food classic ā without any of the processed fillers or mystery coatings. Almond flour does the heavy lifting here, creating a crust that crisps up beautifully in avocado oil and clings to every bite of tender chicken breast. The smoked paprika, garlic powder, and onion powder work together to give the coating real depth, so these taste anything but plain or "health-food bland." For anyone navigating tree nut concerns, almond flour is a clean, single-ingredient swap that keeps things straightforward ā no pecan-based products, no blended nut flours, just one clearly labeled ingredient you can verify at a glance. Cooking in batches in a hot skillet ensures each nugget gets that deep golden sear rather than steaming in a crowd. They come off the wire rack ready to eat, and honestly, they disappear fast ā so consider making a double batch.
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken breasts
- 1 Ā½ cups almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 large eggs
- Ā¼ 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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