***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.
Put the coated nuggets in a 375 degree F oven and bake for 15 minutes.
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.
They aren’t the most beautiful looking nuggets, but I assure you they are quite tasty. I portioned about 6-8 nuggets per serving, but you can certainly have more. I won’t judge you, I promise.
Serve up with some celery and/or your favorite dipping sauce. For a Paleo-friendly dip, try this recipe for dairy-free ranch dressing. For Primal dressing, try this homemade blue cheese dressing.
Paleo-Friendly Meals: Buffalo Chicken Nuggets
Total Time: 30 minutes
Number of servings: 4
Per Serving 373 calories
Fat 26 g
Carbs 10 g
Protein 25 g
- 1 pound ground chicken
- 1 egg
- 1/4 cup coconut flour
- Frank's RedHot Sauce (I don't put an amount here because you should really flavor to your taste. The original recipe suggests 2 tsp, but I dumped in about a 1/4 cup.)
- 1 tsp sea salt
- 1 tsp onion power
- 1/2 tsp onion powder
- 1/4 cup coconut flour
- 2 tablespoons ground flax seeds
- 1/4 tsp sea salt
- 1/2 cup Franks RedHot sauce
- 4 tablespoons butter or ghee
For the nuggests:
For the chicken nugget coating:
For the sauce:
- Preheat the oven to 375 degrees F.
- For the nuggets, combine the coconut flour, onion powder, garlic powder, and sea salt. Mix well. Add the ground chicken, egg, and hot sauce and combine with hands. Be sure not to overmix or your nuggets will come out tough and chewy.
- Using a tablespoon, scoop out the chicken mixture and roll into balls. This should make about 20-25.
- Please each ball on a cooking sheet and flatten into nuggets.
- For the coating, combine all ingredients in a small bowl. Dip each nugget in the mixture, being sure to coat both sides.
- Cook nuggets for 15 minutes and remove from the oven. Dip each nugget in the sauce mixture, coat on all sides, and return to the over for 5 minutes.
- Serve hot with celery sticks and dip of choice.