Seed Oil Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with smoky-garlicky flavor, these chicken nuggets hit every note you want from a comfort-food classic — without a drop of refined vegetable or seed oil in sight. Avocado oil is the hero here, bringing a high smoke point and a clean, neutral flavor that lets the smoked paprika and garlic really shine through the crust. Almond flour does double duty as the coating, creating a satisfyingly crunchy exterior while keeping things grain-free and naturally rich in healthy fats. The wire rack setup is a small but smart move — it keeps the bottoms from steaming and ensures every side of every nugget stays crisp from pan to plate. Cooking in two batches with fresh oil each time means you never crowd the pan or drop the heat, which is exactly how you get that deep golden color rather than a pale, soggy coating. These are the kind of nuggets that genuinely satisfy the craving, whether you're feeding picky kids or just yourself on a weeknight when you want something indulgent that you can actually feel good about eating.
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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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