Paleo Buffalo Chicken Nuggets (via paleospirit.com)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 386.3
- Total Fat: 25.5 g
- Cholesterol: 119.8 mg
- Sodium: 2,160.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 5.5 g
- Protein: 23.3 g
View full nutritional breakdown of Paleo Buffalo Chicken Nuggets (via paleospirit.com) calories by ingredient
Introduction
Yum and hits the spot without the guilt of flour covered/fried food. Yum and hits the spot without the guilt of flour covered/fried food.Number of Servings: 4
Ingredients
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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 Frank’s RedHot Original Red Hot Sauce
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 Frank’s RedHot Original Red Hot Sauce
3 tablespoons ghee or butter
Directions
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 overmix.
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, 2 tablespoons flax meal 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.
Serve hot with celery sticks and dip of choice.
Serving Size: 4 servings of 5 nuggets
Number of Servings: 4
Recipe submitted by SparkPeople user MELODOME.
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 overmix.
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, 2 tablespoons flax meal 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.
Serve hot with celery sticks and dip of choice.
Serving Size: 4 servings of 5 nuggets
Number of Servings: 4
Recipe submitted by SparkPeople user MELODOME.