Soy Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these chicken nuggets deliver everything you love about the classic comfort food without a drop of soy in sight. The coating is built from almond flour seasoned with smoked paprika, garlic powder, and onion powder, giving each bite a savory, slightly smoky crust that genuinely rivals anything from a drive-through. Eggs act as the binder, and avocado oil brings the heat for a pan-fried finish that turns deep golden without any of the processed fillers or soy-based additives hiding in store-bought versions. Cooking in two batches in a hot skillet means every nugget gets proper contact with the pan, so the coating stays crisp instead of steaming off. The wire rack setup is a small but smart move — it keeps the bottoms from going soggy while you finish the second round. These are the kind of nuggets that disappear fast, whether you're feeding kids, meal-prepping lunches, or just craving something satisfying that you can feel good about.
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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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