Buffalo chicken is one of those things that I never really think about until I see some on TV or on a blog or in a magazine. And then it’s all I can think about. Like, if I don’t get some soon I may not be able to go on.
That happened recently. I don’t remember what triggered it but I couldn’t stop thinking about buffalo chicken. And my go-to is usually the frozen veggie buffalo “chicken” nuggets but since I’m doing (kind of) the Paleo thing, I wanted to actually make my own.
From actual chicken.
I thought these were interesting because typically when you see a recipe with “nugget” in it, it’s just chopped up chicken breasts. But this recipe uses ground chicken which makes it seem more like a fast food nugget. And you guys know I like a McDonald’s nugget every once in a while.
The recipe also has a breading made from coconut flour. Coconut flour is super fine and it seemed to stick to the chicken a lot better than your usual breading options. I have never had good luck making “oven-fried” chicken and things like that because my breading always falls off or burns randomly, but this one worked so well!
I really, really liked them. I ended up using them on salads in place of my usual (bland and boring) ground turkey and it was a really nice change.

- 1 pound ground chicken a little fat makes for a moister nugget
- 1 egg
- 1/4 cup coconut flour
- 2 teaspoons buffalo sauce
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup coconut flour
- 2 tablespoons ground flax seeds
- 1/4 teaspoon salt
- 1/3 cup buffalo sauce
- 3 tablespoons butter
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Preheat oven to 375F.
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In a large mixing bowl, use your hands to mix together ground chicken, egg, 1/4 cup coconut flour, buffalo sauce, salt, onion powder, and garlic powder. Do not overmix.
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Take about 1 1/2 tablespoons and roll into a ball. Flatten slightly into a "nugget" shape. Repeat with remaining chicken.
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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.
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Place the coated chicken nuggets onto a baking sheet covered with parchment paper.
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Bake for 15 minutes.
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While chicken is baking, melt butter. Stir in buffalo sauce.
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Once the chicken has baked for about 15 minutes, remove 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.
Amy @ The Blond Cook says
I don’t think about buffalo chicken that often, either but I do really like it… these look delicious!
Chelsea @chelseasmessyapron says
My husband is obsessed with buffalo chicken! And I really like it too :) What a fun idea to do it in nugget form! Pinned :)
nicole @ I am a Honey Bee says
these look so good. I really need to check this paleo stuff out!
I’m going to have to make these one day. Master them for Autumn who I’m sure will be asking for nuggets in no time… 6 1/2 months old already! gah!
Brittney says
These look delicious! I will have to try them out!
Ellie says
I made these last night, mine came out very dry. I ground chicken thighs and left some of the fat but didn’t help much. Will try again but will add coconut oil or butter to the mix as I was doing them for low carb not paleo. Thanks for the recipe anyway.
Ihjaz Ahmad says
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.