The Best Paleo Buffalo Chicken Nuggets (Whole 30)

March 1, 2020

The Best Paleo Buffalo Chicken Nuggets made with all Whole30 ingredients for an easy weeknight dinner. The most crispy oven-baked chicken nuggets made with ingredients like almond flour and coated in buffalo sauce.

buffalo chicken nuggets

These paleo buffalo chicken nuggets are HERE! Or as my brother likes to call them “buff chick nuggets”.

We are a huge crispy chicken tender kind of family over here. I have a handful of different versions on the blog like these Healthier Crispy Paleo Chicken TendersPaleo Crispy Chicken Nuggets (nut-free!) and the original ones, those The Best Crispy Avocado Oil Chicken Tenders (paleo). Needless to say, there are plenty of options to whip up.

But now we have ones with a bit of extra spicy to them. Inspired by the classic buffalo wings except easier to prep in advance then eat and a fun way to switch things up with chicken nuggets.

This recipe wouldn’t be made possible without the best ever buffalo sauce out there from Tessemae’s. We use both the mild and the spicy one here (I prefer mild, J likes the spicy). It is made with the most simple ingredients like aged red peppers, extra virgin olive oil and their sauce is Whole 30 (like most of their products). We keep a variety of them stocked up in the pantry and in our fridge. The Habanero Ranch is great and they also have these cute ranch dipping packets to go as you will see here in the photos. Make this the best healthy and flavorful lunch option to pack with you!

You only need 6 key ingredients plus spices to whip up these Whole30 Buffalo Chicken Nuggets. Plus they’re ready in 25 minutes.

Let’s run through the ingredient list:

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The Best Paleo Buffalo Chicken Nuggets (Whole 30)

buffalo chicken fingers

The Best Paleo Buffalo Chicken Nuggets made with all Whole30 ingredients for an easy weeknight dinner. The most crispy oven-baked chicken nuggets made with ingredients like almond flour and coated in buffalo sauce.

  • Author: Rachel
Scale

Ingredients

  • 1 lb boneless chicken breasts or thighs cut into small pieces/strips
  • 3/4 cup almond flour
  • 1/2 cup arrowroot or tapioca flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 eggs whisked
  • Tessemae’s Mild Buffalo Sauce (as much as you want! I usually use 1/3 cup)
  • 1 tablespoon coconut aminos
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper
  2. In a shallow bowl, whisk together the eggs
  3. In another bowl, mix together the flour + spices
  4. Dip a piece of chicken into egg mixture, allowing excess to drip off then into the flour mixture and add to baking sheet. Repeat for each piece of chicken
  5. Bake in oven for 20-22 minutes, flipping halfway through (cook until chicken isn’t pink!)
  6. In a small bowl, mix the buffalo sauce, coconut aminos and acv
  7. Add the chicken to a large bowl and toss in buffalo sauce
  8. Serve while warm and dip in your favorite Tessemae’s dressing or condiments 

Notes

*Store in fridge for 5 days or freezer for 2 months

xx, Rach

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

11 Responses

  1. This recipe sounds delicious! I don’t see where in the directions to use the avocado oil or the apple cider vinegar. Please advise.
    Thanks!

  2. hi!! i love this recipe and have made it a handful of times, but my chicken NEVER gets crispy. Do you know what could be going wrong? the breading is always super soft and kind of detaches from the chicken and usually peels off.

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