roasted garlic paleo buffalo chicken “nuggets”



2 lbs. ground all white meat chicken

2 eggs, whisked to combine

2 Tbsp. roasted garlic paste

2/3 cup your favorite no sugar hot sauce (reserve ¼ cup for drizzling)

2 Tbsp. onion powder

2 tsp. finely ground sea salt

1 tsp. freshly ground black pepper

2 tsp. Korean gochugaru pepper flakes (if you can’t find these, just use red pepper flakes)

½ cup tapioca starch

Method of preparation:

  1. preheat oven to 350
  2. spray 2 large cookie sheets with pan spray, cover with parchment, and spray parchment
  3. in a medium sized metal mixing bowl, combine all ingredients and mix until well incorporated
  4. using a 2 oz. ice cream scoop, place portions of chicken mixture leaving an inch between and being cautious not to overcrowd. gently tap down portions in the shape of a “nugget”
  5. drizzle with reserved hot sauce
  6. bake for 20-25 minutes or until internal temperature reaches 165

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