***edit: I am so sorry everyone but I screwed up and accidentally deleted the pictures to this post. I am going to make this again in the future, and I promise to upload the step-by-step pictures again! Sorry!***
Hello, hello. It’s good to be back. I know my posts have been inconsistent lately, but I am trying to make time to write here, even if it’s only a recipe or two. I miss having too much time on my hands. These days I’m always running, always tired, always late for something. So today I give you a wonderful lunch idea – something quick and simple – something even a picky eater would love!
This is one of my favorite Paleo-friendly finds because its easy, inexpensive, and travels well. First, gather your ingredients: ground chicken, egg, butter/ghee, coconut flour, ground flax seeds, sea salt, onion powder, garlic powder, and Franks RedHot sauce. You can use the hot sauce of your choice, but I like Franks because it is mild, tasty, and Paleo-friendly! Huzzah!
Combine coconut flour, garlic powder, onion powder, and sea salt in a medium bowl. Mix well.
Add the ground chicken, egg, and hot sauce. Combine with your hands.
Don’t be too rough or overmix because your nuggets will become tough and rubbery.
Using a tablespoon, scoop the mixture onto a lined cooking tray.
Roll the chicken into small balls. It will yield about 20-25.
Once you’ve portioned out all of your nugget mixture and rolled them into balls. Flatten them.
I thought these were too big so I cut them in half before I coated them.
Mix the coconut flour, flax seeds, and sea salt in a small bowl.
Dip each nugget in the coating mixture, ensuring all sides are coated.
Melt the butter or ghee and combine with Franks RedHot.
Mix well. This amount of sauce was not enough for me, so I would suggest making a little more if you like your nuggets extra-saucy. 🙂
Remove the nuggets from the oven and dip each one in the sauce mixture, being sure to coat both sides.
Return the nuggets to the oven and bake for 5 minutes more.