I create enough of my own body heat that I never crave heat from my food and yet this recipe can hit a standard heat scale I can stand and enjoy. If you’re like I am you will leave the pinch of cayenne out of this recipe.

KETO CHICKEN NUGGETS WITH BUFFALO SAUCE

I am not a huge fan of buffalo chicken wings, but this is an entirely different parameter. I do however like Chick-fil-A chicken nuggets When I tried boneless buffalo chicken tenders…. they were on whole different taste level. Buffalo sauce is like the cherry on top of the cake. If you can make a good one, it really takes your nuggets or boneless bites to another level.. The other important part to any nugget recipe is of course the coating and seasoning. These Keto Chicken Nuggets have a ton of flavour on their own and the sauce is just a delicious bonus! My family enjoys them on their own, with buffalo sauce (included in this recipe) or with ranch or plum sauce.

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Servings

Equipment

The best used equipment here is a good air fryer. Makes everything easier, faster and better

Ingredients

3 large chicken breasts
1/2 cup almond flour 56g
1/2 cup parmesan cheese 56g I used the dried kraft parmesan
1 tsp garlic powder
1/2 tsp chili powder
tap here
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 egg

Buffalo Sauce:

6 tbsp salted butter
1/2 cup Frank’s buffalo sauce
1 tsp rice wine or white vinegar
1/8 tsp worcestershire sauce
pinch of garlic powder
pinch of cayenne for spicier sauce

Instructions

Cut your chicken breasts into small nugget size pieces.
Combine all of your dry ingredients in a large shallow bowl.
In another small bowl, add your egg and whisk until smooth.
Take pieces of your chicken and dip them in the egg wash then the dry mix before setting aside on a plate.
Repeat this process with all of the chicken.
Pre-heat your air-fryer or oven to 375*F.
Place some of the chicken nuggets in the air fryer and cook for ~5min. Flip and cook 2 more minutes on the other side, repeat for all nuggets. (If using an oven, bake on a greased cookie sheet for 20-25min.
To make the sauce, combine all of the above sauce ingredients in a small sauce pan and bring to a boil, whisking well during this time. Boil and whisk for ~1-2min or until sauce begins to thicken then remove from heat.
Serve the nuggets warm with buffalo sauce or with ranch/plum sauce! Enjoy!
Store covered in the fridge or freeze in ziplocks for later re-heating!