These Paleo Chicken Nuggets are crispy on the outside, tender on the inside, and perfect for dipping. This recipe brings all the nostalgic joy without the questionable ingredients. Made with real, whole-food ingredients and free from grains, dairy, and refined oils, they’re a healthier spin on a classic that the whole family will love.
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Whether you're whipping these paleo chicken nuggets up for a quick weeknight dinner, tossing them on top of a salad, or serving them as a party appetizer, they are bound to be a crowd-pleaser.
As a dietitian, I usually can't recommend fried and breaded foods with a clear conscious. Oil is not inherently bad, but restaurants almost exclusively to use vegetable and seed oils which are high omega-6 fatty acids. To boot, these oils are reused for many days in a row. The constant exposure to high heat makes them prone to oxidation.
I used to work at McDonald's. I have seen some things, folks.
Instead of turning these chicken nuggets into a gluten bomb, we opt for a grain-free and gluten-free breading. We will use cassava flour and almond flour for the perfect light and crispy combo.
Lastly, legit chicken breast is used in this recipe. That spongy mystery meat at your local drive thru can't hold a flame to these golden nuggets.
Pair these nuggets with these delicious Honey Chipotle Roasted Sweet Potatoes or these Crispy Baked Paleo Sweet Potato Fries for the perfect meal.
What I Love About This Recipe
These Paleo Chicken Nuggets are a healthy twist on a classic favorite — perfect for picky eaters and busy weeknights! Here’s why we love them:
✔ Crispy & Flavorful – Golden on the outside, juicy on the inside, and seasoned just right. These nuggets deliver all the satisfying crunch without the grains or gluten.
✔ Family-Approved – A total win for kids and adults! Serve them with your favorite dip for an easy dinner, lunchbox addition, or protein-packed snack.
✔ Made with Clean Ingredients – No breadcrumbs, no refined oils — just real food like almond flour, simple spices, and quality chicken.
Need some dip inspo? Try this Paleo Maple Mustard Dip or this Cottage Cheese Ranch Dip.
Ingredients
Chicken Breast – Tender chicken breast diced into bite-sized pieces for the perfect taste and texture.
Blanched Almond Flour – Blanched almond flour from Costco is always the best deal. Almond meal would likely work in this recipe. It just may change the texture slightly.
Tapioca Starch – Also called tapioca flour, tapioca starch adds some airiness to the breading.
Cooking Oil Spray – I like Chosen Foods Avocado Oil Spray. A fresh can will spray the most evenly, and don't forget to give the can a good shake before spraying.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Cassava flour, arrowroot starch, or potato starch will likely work in place of the tapioca starch.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Paleo Chicken Nugget
Step 1: Whisk the egg and 1 tablespoon of water or milk in a large shallow bowl, and set aside.
Step 2: In another large shallow bowl, combine the almond flour, tapioca starch, garlic powder, sea salt, dried oregano, black pepper, and paprika. Stir together until the seasonings are evenly distributed.
Step 3: Cut the chicken breast into bite-sized pieces by cutting against the grain, and then cubing the pieces so that they are about 1 to 1 ½ inch cubes. Use a fork to dip the chicken pieces in the egg. Allow the excess egg to drip off.
Step 4: After dipping in the egg, transfer the chicken pieces into the flour mixture. Coat thoroughly. Repeat until all the chicken is breaded.
Step 5: Line a baking sheet with parchment paper, spray the parchment paper with avocado oil cooking spray, and then place the breaded chicken on the parchment paper. Once all the chicken is on the baking sheet, spray the tops of the chicken lightly but evenly with cooking spray.
Step 6: Place the baking sheet in an oven preheated to 400 F and bake for 25-30 minutes flipping halfway through. The chicken should be golden brown and reach an internal temperature of 165 F. Remove the chicken nuggets carefully from the parchment paper. If the nuggets are sticking, you can use a metal spatula or a butter knife to pry them off to prevent peeling the breading off.
Commonly Asked Questions
These chicken nuggets can be stored in an airtight container in the fridge for 3-4 days. Reheat in the air fryer for 4-5 minutes, or until warmed through, at 400 F.
Absolutely. To pan fry the nuggets, bread them as instructed in the recipe. Then heat ¼ cup of avocado oil in a large pan over medium heat. Once the oil is hot place the nuggets in a single layer, avoid crowding. Cook the nuggets, flipping them with tongs once they have browned on one side. Reduce the heat as needed if the nuggets start to darken too quickly. Cook until both sides are browned and the internal temperature reaches 165 F.
Definitely! Place them in the basket of an air fryer in single layer and lightly spray with avocado oil cooking spray. Air fry at 400°F (200°C) for about 10–12 minutes, flipping halfway through, ensuring they reach an internal temperature of at least 165 F. They’ll come out golden and crispy without much oil.
Yes! After cooking, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container. Reheat in the oven or air fryer for best texture.
Paleo ranch, Whole30 ketchup, homemade honey mustard made with avocado oil mayo, this Maple Mustard Dip, or even mashed avocado are all great options!
Dietitian Notes
- High in Protein – With 26 grams of protein per serving, these nuggets are a satisfying and blood sugar–friendly option for both kids and adults. Perfect for growing bodies and active lifestyles!
- Lower Carb, Paleo-Friendly – Only 10 grams of carbs per serving and made without grains, dairy, or refined ingredients. A great fit for paleo, low-carb, or gluten-free eating styles.
- Nutrient-Dense & Balanced – Made with simple, whole-food ingredients like chicken breast and almond flour. Pair with a veggie and a healthy dip for a balanced, nutrient-packed meal.
Recipe Tips
- Lightly and evenly spray the parchment paper and the tops of the chicken nuggets with cooking spray before baking to get a nice golden brown crust and prevent them from sticking to the parchment paper. I use Chosen Foods Avocado Oil Spray - a fresh can will spray the most evenly.
- Flip the nuggets halfway through to ensure they brown evenly.
- If your nuggets are sticking to the parchment paper after fully baked, use a butter knife or metal spatula to gently pry them off. This will ensure the breading does not get ripped off.
Try These Other Great Recipes
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📖 Recipe
Paleo Chicken Nuggets
Equipment
- Knife
- Cutting board
- 2 Shallow bowls
- Parchment paper
- Baking sheet
Ingredients
- 1 lb Chicken breast boneless, skinless
- ½ tablespoon Almond flour
- ⅓ cup Tapioca starch
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- ½ teaspoon Dried oregano
- ¼ teaspoon Black pepper
- ¼ teaspoon Paprika
- 1 Egg
- 1 tablespoon Water or milk
- Avocado oil cooking spray
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper, spray the parchment paper with avocado oil cooking spray, and set aside.
- Whisk the egg and 1 tablespoon of water or milk in a large shallow bowl, and set aside.
- In another large shallow bowl, combine the almond flour, tapioca starch, garlic powder, sea salt, dried oregano, black pepper, and paprika. Stir together until the seasonings are evenly distributed.
- Cut the chicken breast into bite-sized pieces by cutting against the grain, and then cubing the pieces so that they are about 1 to 1 ½ inch cubes.
- Use a fork to dip the chicken pieces in to the egg. Allow the excess egg to drip off and then transfer the chicken pieces into the flour mixture. Coat thoroughly and then place the chicken on the lined and sprayed baking sheet. Repeat until all the chicken is breaded.
- Spray the chicken lightly but evenly with avocado oil cooking spray and place the baking sheet in the oven and bake for 25-30 minutes, flipping halfway through. The chicken should be golden brown and reach an internal temperature of 165 F. Remove the chicken nuggets carefully from the parchment paper. If the nuggets are sticking, you can use a metal spatula or a butter knife to pry them off to prevent peeling the breading off.
Notes
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- Lightly and evenly spray the parchment paper and the tops of the chicken nuggets with cooking spray before baking to get a nice golden brown crust and prevent them from sticking to the parchment paper. I use Chosen Foods Avocado Oil Spray - a fresh can will spray the most evenly.
-
- Flip the nuggets halfway through to ensure they brown evenly.
-
- If your nuggets are sticking to the parchment paper after fully baked, use a butter knife or metal spatula to gently pry them off. This will ensure the breading does not get ripped off.
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