Red Meat Allergy Friendly Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these chicken nuggets hit every note you want from a classic comfort food — without a trace of red meat in sight. The almond flour coating is the real star here: it crisps up beautifully in avocado oil and delivers a nutty, savory crunch that rivals any breadcrumb version you've had before. Smoked paprika, garlic powder, and onion powder work together to give each bite serious depth, so these are anything but bland. Pan-frying in batches keeps the coating intact and ensures every nugget comes out with that deep golden crust rather than steaming in a crowded pan. Because the ingredient list is short and completely whole-food, you don't have to stress about hidden fillers or mystery proteins sneaking into your meal. They're best served straight off the wire rack while the coating is still at peak crispiness — though honestly, they disappear fast enough that leftovers are rarely an issue.
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
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- 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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