KETO CHICKEN NUGGETS WITH BUFFALO SAUCE

I'm just going to go ahead and say it…

I was never a big chicken nugget fan (the most common ones being from Mcdonald's).

Everyone always thought I was crazy. I'm not sure what it was but they just weren't for me.

That is, until I tried boneless buffalo chicken tenders…. mannn these were on another 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.

These are very versatile!

Tools I used to make Keto Chicken Nuggets:

• Air Fryer – optional but cooks them perfectly and is very quick to use! 

Some Ingredients I’d like to Highlight

–Almond Flour –I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

Keto Chicken Nuggets with Buffalo Sauce

Chicken Ingredients:

• 3 large chicken breasts 
• 1/2 cup (56g) almond flour
• 1/2 cup (56g) parmesan cheese (I used Kraft dried)
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 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)

Directions:

1. Cut your chicken breasts into small nugget size pieces.
2. Combine all of your dry ingredients in a large shallow bowl.
3. In another small bowl, add your egg and whisk until smooth.
4. Take pieces of your chicken and dip them in the egg wash then the dry mix before setting aside on a plate.
5. Repeat this process with all of the chicken.
6. Pre-heat your air-fryer or oven to 375*F.
7. 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. 
8. 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.
9. Serve the nuggets warm with buffalo sauce or with ranch/plum sauce! Enjoy!
10. Store covered in the fridge or freeze in ziplocks for later re-heating! 

Nutrition Facts for ~7 nuggets or 4oz: 233cals | 10.4g fat | 0.9g NET carbs | 26.9g protein & 1 g fibre

Nutrition Facts for 2 tbsp buffalo sauce: 60 cals | 6.6g fat | 0.1g carbs | 0.1g protein 

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