Paleo Chicken Nuggets: Almond and Coconut Crumb Recipe
Chicken nuggets made with an almond flour and desiccated coconut crumb instead of breadcrumbs, so they are grain free and gluten free. Pan fry them briefly to colour the crumb, then finish them in the oven. They also work in an air fryer or in the oven alone.
- Made with 3 chicken fillets
- Cook time About 12 to 14 minutes
- Method Pan then oven, air fryer, or oven only
- Suits Grain free, gluten free, dairy free
Ingredients
- 3 chicken fillets
- 1 egg
- Half a cup of almond flour
- 1 cup of desiccated coconut
- Rock salt, to taste
- Coconut oil, for frying
The almond flour gives the crumb its structure and the desiccated coconut gives it texture. Both are dry, so the beaten egg is what holds them onto the chicken.
Method
- Heat the oven to 180°C.
- Mix the almond flour and desiccated coconut together in a small bowl. Season with rock salt. Beat the egg in a second bowl.
- Cut the chicken into strips or bite sized pieces, roughly 2 to 3 cm across. Keep the pieces a similar size so they cook at the same rate.
- Dip each piece in the beaten egg, letting the excess drip off, then press it into the flour and coconut mix until it is evenly coated.
- Heat a little coconut oil in a frying pan over a medium heat. Add the nuggets and fry for about 2 minutes, turning once, until the crumb is lightly bronzed. Do not crowd the pan.
- Transfer them to a baking tray and bake for 10 to 12 minutes.
- Check the largest nugget with a food thermometer before serving. The centre should reach 75°C. See the food safety note below.
Food safety: cook to 75°C
The Food Safety Authority of Ireland advises that the core of the food, meaning the thickest part, should reach 75°C or higher, or an equivalent such as 70°C held for two minutes. Measure at the thickest point with a food thermometer rather than judging by colour, because the coconut in the crumb browns quickly and can look done before the chicken is.
Source: Food Safety Authority of Ireland, Cooking and Reheating. Checked 21 July 2026.
Three ways to cook them
The recipe above pan fries first and finishes in the oven, which gives the most colour on the crumb. Two other methods work if you would rather use less oil or skip the hob entirely. Whichever you pick, the 75°C check is the thing that decides when they are done, not the clock.
| Method | Temperature | Time | What to expect |
|---|---|---|---|
| Pan, then oven | Medium heat, then 180°C | 2 minutes, then 10 to 12 minutes | The most colour on the crumb. Uses the most oil of the three. |
| Air fryer | 190°C | 8 to 12 minutes, shaking or turning halfway | Crisp with very little oil. Times vary a lot between models, so check the temperature early. |
| Oven only | 200°C | 15 to 20 minutes, turning halfway | Least hands on. Brush the nuggets with a little coconut or avocado oil first or the crumb stays pale. |
Air fryer times in particular are a guide only. Basket size, how full it is and the model all change the result, which is why the temperature check matters more than the timer.
Changing the crumb and the seasoning
Crumb
Almond flour and desiccated coconut are the base. A spoon of tapioca or arrowroot flour added to the mix helps the crumb crisp rather than soften, which is useful if you are baking rather than frying. Coconut flour absorbs a lot more moisture than almond flour, so if you swap any in, use less of it or the coating turns dry and powdery.
Seasoning
Rock salt on its own is enough. If you want more from the crumb, add any of these to the dry mix before coating:
- Garlic powder
- Onion powder
- Smoked paprika
- Black pepper
Using minced chicken instead
Minced chicken works if you would rather have a softer nugget. Season the mince, shape it into nuggets by hand, chill them for a few minutes so they hold together, then coat and cook as above. They are more fragile than strips, so turn them carefully.
What to serve with them
Guacamole with spinach, sliced avocado and tomato is the pairing this recipe was written around. Beyond that:
- Sweet potato fries. Cut into thin strips, toss in olive oil and bake until the edges crisp.
- Plantain chips. Slice green plantains thinly, toss in avocado oil and bake until golden.
- Honey mustard dip. Honey, mustard and lemon juice, mixed to taste.
- Coconut milk dressing. Coconut milk as the base gives you something creamy without dairy.
Storing and reheating
Cool the nuggets quickly and refrigerate them within two hours of cooking. Keep them covered in the fridge and eat them within two days.
Reheat them in an oven or air fryer rather than a microwave. A microwave steams the crumb and it goes soft. Reheat once only, and heat them the whole way through until they are piping hot.
The coconut in the crumb softens in the fridge no matter how you store them, so they will never be quite as crisp on day two as they were straight out of the pan.
Questions about paleo chicken nuggets
What makes these nuggets paleo?
The crumb. Standard nuggets use wheat breadcrumbs. These use almond flour and desiccated coconut instead, so there is no grain and no gluten in the coating. There is no dairy in the recipe either.
Can I make them without nuts?
Almond flour is doing the structural work in this crumb, so removing it changes the recipe rather than adjusting it. Desiccated coconut on its own, or coconut with a little tapioca or arrowroot flour, will coat the chicken, but the texture will be looser and it will brown faster. Watch it closely if you try it.
How do I know when they are cooked?
Use a food thermometer and check the thickest part of the largest nugget. The Food Safety Authority of Ireland advises a core temperature of 75°C or higher. Do not judge by the colour of the crumb, because coconut browns quickly and will look ready before the chicken is.
Can I freeze them?
This recipe was written for cooking and eating fresh, and it has not been tested from frozen, so no freezing or defrosting times are given here. If you do freeze them, follow standard food safety guidance for cooked poultry and reheat only once, until piping hot the whole way through.
What is the difference between a paleo and a keto version?
A keto version aims for fewer carbohydrates. In practice that usually means leaning on almond flour alone rather than adding tapioca or arrowroot, and leaving out higher carbohydrate paleo ingredients such as honey in the dips. This recipe as written is paleo. It has not been analysed for carbohydrate content, so no macronutrient figures are given.
Are there nutrition figures for this recipe?
No. This recipe has not been analysed in a lab or with a verified nutrition database, so no calorie, protein, carbohydrate or fat figures are published here. Any numbers would be estimates and are better calculated yourself from the exact brands and quantities you use.
About this recipe
This is an older recipe from the GymBunny archive, kept because people still cook it. It sits outside the walking pad guides that make up the rest of the site.
If you came here looking for walking pad guides, reviews or workouts, start at GymBunny.ie.