Monday, September 23, 2013
Buffalo Chicken Nuggets
1 lb ground chicken
1 egg or 1 TBSP chia seed or flax seed mixed with 3 TBSP water
1/4 cup coconut flour
2 tsp Frank's Red Hot Original sauce
1 tsp sea salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup coconut flour
2 TBSP ground flax seed
1/4 tsp sea salt
1/3 cup FranksSauce
2 TBSP ghee or butter
Preheat oven to 375 and line a baking sheet *and a cutting board or tray with parchment paper.
In a small bowl combine 1/4 cup coconut flour, onion powder, garlic powder and 1 tsp salt. Mix well.
In a larger bowl place the ground chicken, egg or egg substitute, 2 tsp Franks Sauce and the coconut flour mixture. Mix with hands until combined but do not over mix.
Scoop out about 2 TBSP of the mixture at a time and shape with hands into meatballs. Then press into a flatter "nugget" shape. *At this point my mixture was pretty sticky and a little hard to handle so I placed my nuggets on the parchment paper lined tray and stuck them in the freezer for about 10-15 minutes.
In a bowl combine the remaining 1/2 cup coconut flour, 2 TBSP flax meal and a 1/4 tsp salt and gently coat each nugget on all sides. Place on the parchment paper lined baking sheet and bake for 15 minutes.
While nuggets are baking, mix together the 1/3 cup Franks Sauce and softened ghee or butter.
Once the nuggets have baked for 15 minutes, remove from oven and carefully dip each one in the Frank's mixture and return to baking sheet. Bake another 5 minutes.