Crispy Paleo Chicken Nuggets (Gluten-Free, Dairy-Free) | CookOS

Crispy Paleo Chicken Nuggets (Gluten Free, Dairy Free)

Name: Crispy Paleo Chicken Nuggets (Gluten-Free, Dairy-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Gluten-free
Ingredients: 1 lb chicken tenderloins; 1 1/4 almond flour; 1/2 tapioca flour (or arrowroot); 1 1/4 teaspoon fine grain sea salt; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1/4 teaspoon black pepper; 1 large egg (whisked); 1/4 cup light olive oil (or ghee or refined coconut oil, or avocado oil for frying - you may need a bit more as you fry)

These paleo chicken nuggets use almond flour and tapioca flour for a crispy, golden coating that's naturally gluten-free and dairy-free. Pan-fried or air-fried, they're Whole30 compliant and ready in under 20 minutes.

⚡Air Fryer

🌍Gluten-free 🌍Kid friendly 🌍Paleo 🌍Whole30 🥗Paleo Gluten-Free

🥗

Total

20 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Paleorunningmomma · by Michele

Ingredients

1 lb chicken tenderloins
1 1/4 almond flour
1/2 tapioca flour (or arrowroot)
1 1/4 teaspoon fine grain sea salt
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 teaspoon black pepper
1 large egg (whisked)
1/4 cup light olive oil (or ghee or refined coconut oil, or avocado oil for frying - you may need a bit more as you fry)

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Instructions

1
Cut the chicken tenderloins into 1-2 inch bites sized pieces and set aside
2
In a shallow dish, combine the almond flour, tapioca, salt, smoked paprika, onion powder, and black pepper and mix well to combine the flavors
3
In another shallow dish, whisk the egg with 2 teaspoons water. Heat a large skillet over medium to medium heat and add the oil or ghee. You should have about 1/4” of oil in the skillet. Before adding the chicken, make sure the oil is hot enough by dropping a bit of almond flour in the pan to see if it sizzles.
4
Since the chicken bites are small, you can dredge several at a time and it will come out fine. Take the chicken and coat lightly in the egg, then coat with the almond flour mixture, shaking off extra. Immediately add to the hot skillet.
5
Let the chicken cook about 2-3minutes on each side, or until just cooked through. You will have to fry in 2 batches most likely. Adjust the heat to avoid burning the outside and add more oil or ghee to the pan if you need to for the second batch.
6
Transfer to a paper towel lined dish to drain excess oil, then serve hot! These are great dipped in ranch, ketchup or honey mustard!

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Tips & Notes

Pro tips

Whisk the egg thoroughly and keep your breading station organized (egg bowl, flour mixture, frying pan) to streamline the process.
Don't overcrowd the pan—fry in batches if needed so nuggets cook evenly and maintain a crispy exterior.
Use a meat thermometer to confirm doneness (165°F internal temp) rather than relying on color alone, especially with pan frying.
Let nuggets rest 2–3 minutes after frying to allow carryover cooking and let the coating set before serving.

Substitutions

Tapioca flour → arrowroot starch (same ratio, produces similar crispness)
Light olive oil → ghee, refined coconut oil, or avocado oil (all work for frying; avocado oil has highest smoke point)
Smoked paprika → regular paprika or cayenne pepper (adjust to taste preference for heat/smokiness)

Storage & make-ahead

Store cooled nuggets in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 350°F for 5–7 minutes to restore crispness.

Equipment

air fryer (optional) · meat thermometer (recommended)

Common Questions

Can I make these in an air fryer?

Yes. Place breaded nuggets in a single layer in the air fryer basket and cook at 380°F for 8–10 minutes, shaking halfway through, until golden and cooked through.