Whole30 Almond Flour Chicken Nuggets
Crispy, golden, and completely guilt-free, these baked or air-fried chicken nuggets are coated in a savory almond flour and paprika blend. Perfect for kids and adults alike, and fully Whole30, Paleo, and gluten-free compliant.
Equipment
- Baking sheet or Air Fryer
- Parchment paper
- Two shallow bowls
- Whisk
- Cutting board
- Chef's knife
Ingredients
Main
- 1.5 lbs Boneless skinless chicken breasts — Cut into 1-inch bite-sized pieces
- 2 whole Large eggs — Beaten
- 1 cup Almond flour — Blanched, finely ground
- 2 tablespoons Tapioca flour or arrowroot powder — Helps achieve a crispier coating
- 1 teaspoon Smoked paprika — Sweet paprika can also be used
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper — Freshly ground
- 1 coating Avocado oil spray — For spraying the nuggets to ensure crispness (must be 100% avocado oil for Whole30)
Main
| 1.5 lbs | Boneless skinless chicken breasts | Cut into 1-inch bite-sized pieces |
| 2 whole | Large eggs | Beaten |
| 1 cup | Almond flour | Blanched, finely ground |
| 2 tablespoons | Tapioca flour or arrowroot powder | Helps achieve a crispier coating |
| 1 teaspoon | Smoked paprika | Sweet paprika can also be used |
| 1 teaspoon | Garlic powder | |
| 1 teaspoon | Onion powder | |
| 1 teaspoon | Kosher salt | |
| 0.5 teaspoon | Black pepper | Freshly ground |
| 1 coating | Avocado oil spray | For spraying the nuggets to ensure crispness (must be 100% avocado oil for Whole30) |
Instructions
-
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. If using an air fryer, preheat it to 380°F (190°C).
~5 minPlace a wire rack over the baking sheet if baking in the oven for even crispier bottoms. -
In a shallow bowl, whisk the eggs until smooth. In a second shallow bowl, combine the almond flour, tapioca flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
~5 minUsing a fork or whisk helps break up any clumps in the almond flour. -
Working in batches, dip the chicken pieces into the beaten egg, letting any excess drip off. Then, toss the chicken in the almond flour mixture, pressing gently so the coating adheres to all sides.
~10 minUse the 'wet hand, dry hand' method to prevent your fingers from getting completely coated in breading. -
Place the coated chicken nuggets onto the prepared baking sheet (or into the air fryer basket in a single layer, not touching). Generously spray the tops of the nuggets with avocado oil spray.
~2 minThe oil spray is crucial for getting a golden-brown, crispy crust since almond flour doesn't brown as easily as traditional flour. -
If baking: Bake for 18-20 minutes, flipping halfway through and spraying the other side with avocado oil, until golden and cooked through (internal temperature reaches 165°F). If air frying: Cook at 380°F for 10-12 minutes, shaking the basket halfway through.
~20 minCheck a larger nugget at the minimum time to ensure the chicken is cooked through but not dried out.
Tips & Storage
- Serve with Whole30 compliant dipping sauces, such as homemade paleo ranch, sugar-free ketchup, or compliant mustard.
- Do not crowd the air fryer or baking pan, or the nuggets will steam instead of getting crispy.
- For extra crunch, you can substitute half of the almond flour with crushed pork rinds if you tolerate them and want a different flavor profile.
- Storage: Store leftover nuggets in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer or oven at 350°F for 5-7 minutes until heated through and crispy. Microwaving is not recommended as it will make the coating soggy.