Turmeric Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these almond flour chicken nuggets are the kind of comfort food that doesn't ask you to compromise. The coating comes together with smoked paprika, garlic powder, and onion powder — a savory trio that gives every bite a deep, satisfying kick without a trace of turmeric or any of the warm spices that can sneak into store-bought or restaurant versions. Almond flour creates a beautifully crunchy crust that holds up in the pan, and avocado oil brings it all together with a clean, high-heat fry that locks in the juiciness of the chicken. Cooking in batches in a cast-iron or large skillet means each nugget gets proper contact with the oil, so you're getting that golden crust all the way around rather than a sad, steamed result. These are grain-free and built on whole ingredients, so they fit naturally into a paleo approach without any awkward substitutions. Whether you're feeding picky eaters or just craving something nostalgic and satisfying, this recipe delivers the real deal — hot, crispy, and ready to dip.
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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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