Paleo & Gluten Free Buffalo Chicken Nuggets

If you are like myself, I am always on the lookout for tried & true recipes that the whole family enjoys. I love cooking from scratch and do so whenever I can. Today's recipe falls in line with not only "from scratch" cooking, but is also Paleo & Trim Healthy Mama friendly AND gluten free!! The bonus?? It was a hit with my kids!! What is it??

Granted, these take a little prep work BUT in my opinion it is so worth it knowing exactly what goes in these chicken nuggets. Only whole foods, no fillers or questionable ingredients. I will always revert to these babies instead of giving my family nuggets pre-made from the grocery store. You could even take the time to make a huge batch of these and flash freeze them, place in ziploc bags then pull out for a quick lunch or supper. Just a note, I made a double batch of these & used half ground chicken & half ground turkey.

Paleo Buffalo Chicken Nuggets

1 pound ground chicken
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 seed
1/4 teaspoon celtic sea salt

Buffalo Chicken Nugget Sauce 
1/3 cup Frank’s RedHot Original Red Hot Sauce
3 tablespoons butter

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.

Spoon out about 1 1/2 tablespoons of the chicken mixture and roll into little meatballs. You may get about 20 or so. Shape each meatball into a flatter, “nugget” shape. I did this after I had all the meatballs on the tray. 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 butter and heat until warm and mixed well. Once the chicken has baked for about 15 minutes, remove chicken nuggets from the oven and using tongs, 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. 

I served ours with homemade cole slaw & homemade ranch dressing.

Printable Recipe Here