Turkey Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with real flavor, these chicken nuggets hit every note you want from a classic comfort food — without any of the processed fillers or mystery coatings. The almond flour crust is the real star here, delivering a satisfying crunch that holds up beautifully thanks to a quick pan-fry in avocado oil. Smoked paprika, garlic powder, and onion powder work together to give each bite a bold, savory depth that makes plain chicken feel anything but boring. Because the recipe leans on whole, clean ingredients from start to finish, there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The wire rack setup is a smart touch — it keeps the coating crisp all the way around instead of going soggy on the bottom while you finish the second batch. These nuggets are genuinely crowd-pleasing, whether you're feeding picky 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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