Wheat Free Paleo Almond Flour Chicken Nuggets
Crispy, golden, and packed with flavor, these chicken nuggets hit every note you want from a comfort-food classic — without a single grain of wheat in sight. Almond flour does the heavy lifting here, creating a coating that crisps up beautifully in avocado oil and clings to every bite of tender chicken breast. The smoked paprika, garlic powder, and onion powder work together to give the crust a savory depth that makes these taste anything but "alternative." Cooking them in batches in a hot skillet is the key move — it keeps the oil temperature steady and ensures that deep golden crust instead of a soggy one. A wire rack between batches means the coating stays crisp all the way through, not just on the outside. These are the kind of nuggets that genuinely satisfy the craving, whether you're serving them to picky kids or just treating yourself on a weeknight.
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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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