Paleo Buffalo Chicken Nuggets
For Sunday Football, I wanted to do a different version of Jack's football fave, Buffalo Wings. Since I have been having some digestive problems when eating certain meats, red meat in particular, I wanted to try something new.
All the Paleo recipes I have tried in the past have been amazing, so I was looking forward to this recipe because like Jack, I love Buffalo Wings as well.
The kids especially loved these nuggets, cause hey, lets face it, what kid doesn't love nuggets.
Ingredients:
Paleo Chicken Nuggets
1 pound ground chicken (a little fat makes for a moister nugget)
1 egg
1/4 cup coconut flour
2 tsp. Frank’s Buffalo Wing Sauce
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
Paleo Chicken Nugget Coating
1/4 cup coconut flour
1/4 tsp. salt
Buffalo Chicken Nugget Sauce
1/3 cup Frank’s Buffalo Wing Sauce
Instructions
Preheat oven to 375 degrees F.
In a small bowl, combine 1/4 cup coconut flour, onion powder, garlic powder and 1 teaspoon salt. Mix well.
In a medium bowl place the ground chicken, one egg, 2 tsp Frank’s hot sauce and the coconut flour mixture.
Mix with hands until well-combined but do not over mix.
Scoop out 2 tablespoons of the chicken mixture and roll into little meatballs. (You should end up with about 20.)
Shape each meatball into a flatter, “nugget” shape. (I did this assembly-line style)
Combine the remaining 1/4 cup coconut flour and 1/4 teaspoon salt and dip each nugget gently into the flour mixture until coated on all sides.
Place the coated chicken nuggets onto a baking sheet covered with a Silpat or parchment paper.
Bake for 15 minutes.
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.
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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