The Best Paleo Buffalo Chicken Nuggets (Whole 30)

buffalo chicken fingers

5 from 2 reviews

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.



  • 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


  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 


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