Pregnancy Friendly Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with protein, these almond flour chicken nuggets hit every comfort-food craving without a single ingredient you'd need to second-guess during pregnancy. The coating comes together with almond flour and a warm blend of smoked paprika, garlic powder, and onion powder, giving each bite a satisfying crunch and a depth of flavor that feels anything but basic. Cooking chicken to a safe internal temperature of 165°F is non-negotiable when you're expecting, and the instructions here are explicit about hitting that mark every single time — no guesswork involved. Avocado oil keeps things clean and stable at medium heat, so you're not dealing with any of the heavily processed oils that can sneak into store-bought versions. The egg-and-almond-flour dredge creates a coating that clings beautifully and crisps up in the skillet without needing a deep fryer or a long list of additives. These are the kind of nuggets you can feel genuinely good about eating, whether you're feeding a craving at lunch or putting together a quick, satisfying dinner.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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