Are you looking for a delicious, easy-to-make dish that fits the keto diet? Then try out these Keto Buffalo Chicken Nuggets! This Recipe is packed with flavor and will satisfy your cravings. Follow this detailed Recipe to recreate these perfectly crispy and flavorful nuggets at home.
– 2 boneless skinless chicken breasts (or 1 lb pre-cut)
– 3/4 cup almond flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon sea salt
– 2 eggs, beaten
– 2 tablespoons melted butter or ghee
For the buffalo sauce:
– 4 tablespoons melted butter or ghee
– 1/3 cup hot sauce
- Preheat your oven upto 375°F and line a slightly large baking sheet with parchment paper.
- Cut the chicken breasts into small nugget-sized pieces, or use pre-cut nuggets if preferred.
- In a medium bowl, combine almond flour, garlic powder, onion powder and sea salt until evenly mixed.
- In a separate bowl, whisk together two eggs and melted butter or ghee until smooth.
- Dip each chicken piece in the egg mixture, followed by the almond flour mixture, ensuring it is thoroughly coated on both sides.
- Arrange chicken pieces on the parchment paper-lined baking sheet and bake for almost 20 minutes, turning once halfway through cooking time.
- In a small bowl, combine melted butter, ghee, and hot sauce until completely blended.
- Once chicken nuggets are done baking, carefully coat each piece in the buffalo sauce mixture using a pastry brush or spoon and return to the oven for an additional 5 minutes of baking time.
- Allow nuggets to cool before serving them with your favorite keto-approved dipping sauces, such as ranch dressing or blue cheese dip.
Tips and Tricks:
- Double-dip the chicken pieces in the egg and flour mixture before baking to make these nuggets extra crispy.
- If you don’t have almond flour, regular all-purpose flour can be utilized as a substitute.
- To add heat to your nuggets, stir some cayenne pepper into the buffalo sauce mixture or sprinkle it directly on top of the cooked nuggets!
- For a dairy-free option, replace melted butter with avocado or coconut oil in egg and buffalo sauce mixtures.
These keto buffalo chicken nuggets are the perfect appetizer or snack! Serve them as is with some of your favorite dipping sauces, accompany them with a side salad, or get creative and make tacos by stuffing the nuggets into low-carb tortillas.
FREQUENTLY ASKED QUESTIONS:
Q: Can these nuggets be made ahead of time?
A: Yes! After the nuggets have cooled, transfer them to an airtight container or jar and store them in your fridge for up to 3 days. Reheat in your oven at 375°F for about 10 minutes before serving.
Q: Are these keto buffalo chicken nuggets kid-friendly?
A: Absolutely! The mild flavor of this dish makes it perfect for kids. Feel free to make a few batches with different levels of spiciness depending on your family’s preferences.
Q: Is there any way to make these nuggets without eggs?
A: You can make this recipe egg-free by replacing the two eggs with a “flax egg.” To do this, mix one tablespoon of ground flaxseed meal and three tablespoons of room temperature water and let it sit for 5 minutes before using it in place of the eggs.
Q: Can I try other dipping sauces besides ranch or blue cheese?
A: Absolutely! You can get creative with your dip options; some great combinations include BBQ sauce, honey mustard, Greek yogurt ranch dip and guacamole. The possibilities are endless!
These Keto Buffalo Chicken Nuggets will surely be a hit in your household. They are packed with flavor and incredibly easy to make. Follow the detailed Recipe above for perfectly crispy nuggets every single time! Don’t forget to top them off with your favorite low-carb dipping sauces and enjoy. Do let us know how your taste buds feel after trying this super awesome Recipe.
And listen!! Don’t forget to tag us in your lovely creations on Instagram with the hashtag: #ketobuffalochickennuggetsbyeataholix. We can’t wait to see what delicious dishes you create. GOOD LUCK!!