Masthead header

My husband’s new favorite…

So after our cable going out about 15 minutes before the Oscars started, and our internet going down as well, I felt like my right arm has been gone all week. It’s ridiculous how dependent we are on technology, you know? Fortunately, Comcast came out today and finally fixed the problems.  I’m back online baby! But…I’m still a little bummed about missing the Oscars.

A little update on the Green Vibrance  I was putting in my smoothies.  After 2 weeks of really feeling the effects of hypoglycemia, which I had not seen in a REALLY long time, I realized it was caused by some of the herbs in the Green Vibrance. I’m relieved to have figured out what it was, but I am still frustrated that I had to deal with some crazy cravings; I constantly felt like my blood sugar was dropping. Ugh what an awful feeling that was!

So speaking of cravings, I made Buffalo Chicken Nuggets a few days ago and woke up craving them again today. Two times in a week just shows how much we like these things. Okay. I do have to admit though — and this totally surprised me — my husband and I liked them more than the kids. My husband said it was his new favorite thing I make. How did the kids not love them as much as us?  These things were soooo good! Anyway I got the recipe idea from Paleo Spirit but did make a few minor changes.

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)

For the Coating:

  • 1/4 cup coconut flour
  • 2 tbsp sesame seeds
  • 1/4 tsp celtic sea salt

For the Sauce:

  • 1/4 cup hot sauce
  • 2 tbsp ghee or butter, melted

Here is what you need to do:

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, as desired.

Enjoy and happy hump day!

5.0 from 1 reviews

My husband’s new favorite…
 
Ingredients
  • 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)
  • ⅓ cup coconut flour
  • 2 tsp hot sauce (like Texas Pete’s or Red’s)
  • 1¼ tsp celtic sea salt
  • 1 tsp onion powder
  • ¾ tsp garlic powder
  • 1-2 tbsp ghee, butter or coconut oil (for frying later)
  • For the Coating:
  • ¼ cup coconut flour
  • 2 tbsp sesame seeds
  • ¼ tsp celtic sea salt
  • For the Sauce:
  • ¼ cup hot sauce
  • 2 tbsp ghee or butter, melted
Instructions
  1. Here is what you need to do:
  2. Start by preheat oven to 375 degrees F.
  3. 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.
  4. Next, in a small bowl, mix together the three ingredients for the Coating.
  5. 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.
  6. On a cookie sheet, lined with parchment paper, lay the nuggets flat and cook for 8-10 minutes.
  7. 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.
  8. Lastly, mix the sauce together and dip those wonderful little things in it, as desired.

landriav - Hi Rebecca! I am with you on it. That Kosher meat grosses me out a little too. I’ll just ask the guys in the back to chop up some chicken for me and it’s soooo much better. Or, I’ll get my ground chicken from US Wellness. Hope that helps!

Rebecca - Hey Landria,

Do you happen to know what brand of ground chicken you use? I have not loved the brand I. Bought at whole foods…I think it was kosher. Not sure why, but the flavor of the meat I just did not love. Thanks!

Lynn - Just wanted to follow up and say I made these last night without the oven-baking step, and they were delicious! I had to buy whole chicken breasts, but just zapping them in the blender worked to grind them. I served them with a honey-mustard dipping sauce since we’re not spicy food people (though I did use about a teaspoon of sriracha in the nuggets themselves). Thanks for a great recipe I’ll make again!

landriav - Hey Laura, I think it would likely work. I’ve used it for other “fried” recipes and it was fine. You’ll have to let me know if you try it! :) Thanks!

Laura - Would it be possible to use almond flour instead of coconut flour? Or would it mess with the texture of the coating? Thanks!

landriav - Hey Lynn! Yes, I think you absolutely could cook them on high for a couple of minutes to brown them and them turn them on low to cook throughout. Just be sure they aren’t too thick. Hope you enjoy!

Lynn - I am dying to try these, but I don’t have an oven (I live in a tiny apartment in Europe). Do you have advice for how to make these without the oven part? Could I fry them at a longer temperature, or make them thinner? Thanks!

landriav - That is a great idea!! I especially love the idea for packing them in the girls’ lunches. Nice to hear from you Heather!

landriav - Hey Sari, sure. It was the chromium, golden seal, and milk thistle. Hope this helps!

heather - We loved these. I think I am going to make a big batch and freeze them for girls lunches. Thanks as always for the great recipes.

Sari - Hi, Can you share which herbs in the Green Vibrance caused the effects of hypoglycemia? Thank you.

landriav - Julie, I think they were about the size of a golf ball and fed my family of 4 with little leftovers. Hope that helps some!

julie - How many nugget size nuggets did you make with this recipe?

Your email is never published or shared. Required fields are marked *

*

*

Rate this recipe: