Crispy, golden, and packed with smoky-garlicky flavor, these chicken nuggets deliver everything you love about the classic without a single grain in sight. Almond flour stands in as the coating here, creating a satisfyingly crunchy crust that holds up beautifully in the skillet — no breadcrumbs, no wheat, no rye, nothing you'd need to second-guess. The smoked paprika and onion powder in the dredge do serious heavy lifting, giving each bite a depth of flavor that makes plain old nuggets feel boring by comparison. Avocado oil brings a clean, neutral heat that lets the coating crisp up to a deep golden brown without burning, and cooking in batches means every piece gets proper contact with the pan. A quick egg dip followed by a firm press into the almond flour mixture is all the technique you need — it's genuinely approachable for a weeknight dinner. Serve them straight off the wire rack while they're hot and at their crunchiest, and don't be surprised when they disappear fast.
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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.
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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