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Crispy Baked Chicken Nuggets with Almond Flour

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These crispy baked chicken nuggets feature a nutty, golden almond flour crust that toasts beautifully in the oven, delivering a light yet substantial crunch without frying. Perfect for a healthier, gluten-free comfort food option that’s quick and easy to prepare.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized nuggets
  • 1 ½ cups (150g) almond flour
  • ¼ cup (25g) finely grated Parmesan cheese
  • 2 large eggs, beaten (room temperature)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked paprika optional)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • Olive oil spray, for misting
  • Optional: pinch of cayenne pepper
  • Optional: ½ teaspoon Italian seasoning or dried oregano

Instructions

  1. Preheat your oven to 400°F (200°C) and place the oven rack in the middle position. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, combine almond flour, grated Parmesan, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper or dried herbs. Stir until well blended.
  3. In a separate bowl, beat the eggs lightly until smooth and at room temperature.
  4. Trim any fat from the chicken breast and cut into roughly 1 ½-inch (4 cm) chunks, keeping pieces similar in size.
  5. Dip each chicken piece into the beaten eggs, letting excess drip off, then dredge thoroughly in the almond flour mixture, pressing gently to adhere the coating. Place coated nuggets on the prepared baking sheet or wire rack.
  6. Lightly mist the nuggets with olive oil spray to help the coating crisp up.
  7. Bake for 15-18 minutes, flipping each nugget halfway through (about 8-9 minutes) to ensure even browning. Nuggets should be deep golden brown and firm to the touch.
  8. Check doneness with a meat thermometer (165°F/74°C) or by cutting a nugget open to ensure juices run clear and meat is white throughout.
  9. Let the nuggets rest for 5 minutes before serving to allow juices to redistribute and coating to crisp further.

Notes

Keep an eye on the nuggets during baking as almond flour can burn faster than breadcrumbs. Avoid overcrowding the baking sheet to prevent soggy coating. For extra crispiness, use a wire rack to allow air circulation underneath. Double-dipping the nuggets (egg, almond flour, egg, almond flour) can create a thicker crust but is optional. Reheat leftovers in an oven or air fryer to maintain crispness; avoid microwaving.

Nutrition

Keywords: chicken nuggets, almond flour, baked chicken nuggets, gluten-free, healthy chicken nuggets, crispy chicken nuggets, easy chicken recipe, low carb chicken

Find it online: https://emmaoven.com/crispy-baked-chicken-nuggets-with-almond-flour-easy-homemade-recipe/