Buffalo Chicken Nuggets

OMG. I had a craving for a chicken nugget one night and found this recipe. The recipe is from Paleo Spirit … check it out when you have a minute.

These weren’t that hard to make, which makes it good for a weeknight. A fun meal to do with kids too. I didn’t do either of their sauces because I was lazy. My sauce was a mix of pesto and homemade paleo mayo. Easy peasy and The Fuzz loves it. OH! These keep well – they are really good cold, no sauce needed.

Enjoy!!

Ingredients

Paleo Buffalo Chicken Nuggets

  • 1 pound ground chicken (a little fat makes for a moister nugget)
  • 1 egg
  • 1/4 cup coconut flour
  • 2 teaspoons  Tabasco or other hot sauce of choice
  • 1 teaspoon celtic sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Paleo Chicken Nugget Coating

  • 1/4 cup coconut flour
  • 2 tablespoons ground flax seeds
  • 1/4 teaspoon celtic sea salt

Buffalo Chicken Nugget Sauce 

  • 1/3 cup Tabasco or other hot sauce of choice
  • 3 tablespoons ghee or butter

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine 1/4 cup coconut flour, onion powder, garlic powder and 1 teaspoon salt. Mix well.
  3. In a medium bowl place the ground chicken, one egg, 2 tsp Frank’s hot sauce and the coconut flour mixture.
  4. Mix with hands until well-combined but do not overmix.
  5. Scoop out 2 tablespoons of the chicken mixture and roll into little meatballs. (You should end up with about 20.)
  6. Shape each meatball into a flatter, “nugget” shape. (I did this assembly-line style)
  7. Combine the remaining 1/4 cup coconut flour, 2 tablespoons flax meal and 1/4 teaspoon salt and dip each nugget gently into the flour mixture until coated on all sides.
  8. Place the coated chicken nuggets onto a baking sheet covered with a Silpat or parchment paper.
  9. Bake for 15 minutes.
  10. While chicken nuggets are baking, stir together 1/3 cup Frank’s hot sauce and 3 tablespoons ghee or butter and heat until warm and combined.
  11. Once the chicken has baked for about 15 minutes, remove chicken nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides. Place each nugget back on the baking sheet and bake for another 5 minutes.
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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

Talk to me.

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