Paleo Buffalo Chicken Nuggets

(Courtesy of paleospirit.com)

Ingredients:
1 lb. ground chicken (a little fat makes for a moister nugget)
1 egg
1/4 c. coconut flour
2 tsp. Frank's RedHot original red hot sauce
1 tsp. celtic sea salt
1 tsp. onion powder
1/2 tsp. garlic powder
COATING:
1/4 c. coconut flour
2 Tbsp. ground flax seeds
1/4 tsp. celtic sea salt
SAUCE:
1/3 c. Franks RedHot original red hot sauce
3 Tbsp. ghee or butter

Directions:
Preheat oven to 375 degrees.

In a small bowl, combine 1/4 c. coconut flour, onion powder, garlic powder and 1 tsp. salt.  Mix well.

In a medium bowl, place the ground chicken, egg, 2 tsp. hot sauce and coconut flour mixture.  Mix with hands until well-combined but do not overmix.

Scoop out 2 Tbsp. of the chicken mixture and roll into little meatballs (you should end up with about 20).  Shape each meatball into a flatter "nugget" shape.

Combine the remaining 1/4 c. coconut flour, 2 Tbsp. flax meal and 1/4 tsp. salt and dip each nugget gently into flour mixture until coated on all sides.

Place the coated chicken nuggets onto a baking sheet covered with a Silpat or parchment paper.  

Bake for 15 minutes.

While the chicken nuggets are baking, stir together 1/3 c. hot sauce and 3 Tbsp. ghee or butter and heat until warm and combined.

Once the chicken has baked for about 15 minutes, remove chicken nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides.  Place each nugget back on the baking sheet and bake for another 5 minutes.  Serve hot.