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Here is what you need for your Buffalo Chicken Nuggets:
For the Nuggets:
- 1 ½ lb. ground chicken
- 1 ½ egg (so maybe 1 egg and yolk or white)
- 1/3 cup coconut flour
- 2 tsp hot sauce (like Texas Pete’s or Red’s)
- 1 1/4 tsp celtic sea salt
- 1 tsp onion powder
- 3/4 tsp garlic powder
- 1-2 tbsp ghee, butter or coconut oil (for frying later)
- 1/4 cup coconut flour
- 2 tbsp sesame seeds
- 1/4 tsp celtic sea salt
- 1/4 cup hot sauce
- 2 tbsp ghee or butter, melted
Start by preheat oven to 375 degrees F.
Now, in a medium bowl, combine all of the ingredients for the Nuggets (except for the ghee, butter or coconut oil) and mix well by hand. I didn’t include a picture for this because it just wasn’t attractive. You know what raw meat looks like.
Next, in a small bowl, mix together the three ingredients for the Coating.
Now shape the Nuggets into golf balls and then flatten a little so they will be more of a nugget shape. Then lay the Nuggets into the Coating and make sure they are covered well on both sides.
On a cookie sheet, lined with parchment paper, lay the nuggets flat and cook for 8-10 minutes.
In a large flat pan, turn med high to heat on high and add your ghee, butter or oil. Then place the nuggets flat and let it cook for about 3-4 minutes on each side until brown. They will cook really fast because of the coconut flour so be sure there is enough oil in the pan and keep moving them around if needed.
Lastly, mix the sauce together and dip those wonderful little things in it.