Shellfish Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these almond flour chicken nuggets hit every note you want from a classic comfort food — without any of the processed fillers or mystery coatings. The combination of smoked paprika, garlic powder, and onion powder gives each bite a genuinely savory depth that plain breadcrumbs could never match. Avocado oil brings a clean, high-heat fry that locks in a satisfying crunch on the outside while keeping the chicken juicy all the way through. Because every ingredient here is whole and straightforward, you never have to second-guess what's in the coating or worry about hidden additives sneaking into your meal. The wire rack setup is a smart touch — it keeps the bottoms from going soggy while you work through the batches. These are the kind of nuggets that disappear fast, whether you're feeding kids, meal-prepping for the week, or just craving something indulgent that still aligns with how you eat.
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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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