Pistachio 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 — without any of the processed fillers or mystery coatings. Almond flour forms a beautifully crunchy crust that clings to each piece of chicken, while smoked paprika, garlic powder, and onion powder give every bite serious depth. Avocado oil keeps things clean and helps the coating develop that deep, satisfying color in the skillet. For anyone navigating tree nut concerns, it's worth knowing that almond flour is the only nut-based ingredient here, making it straightforward to verify your pantry is free of cross-contact with pistachios before you start. The pan-fry method is simple and reliable — cook in two batches, hit 165°F, and you're done. These are the kind of nuggets that disappear fast, so consider doubling the batch.
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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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