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Keto chicken nuggets covered in zesty buffalo sauce are my go-to when I want tasty comfort food without the carb worry. These really hit the spot for weeknight dinners or game day. They come out crispy every time and the sauce is seriously addictive. Plus, they warm up well if you stash leftovers for later snacking.
The first time I whipped these up, my kids couldn't get enough. Nugget nights now happen all the time. Someone always tries to call dibs on being the sauce boss.
Irresistible Ingredients
- Salt: Makes all the flavors pop and brings everything together
- Paprika: Adds a touch of sweet smoke and color
- Egg: Gets your breading to stick and keeps it crisp, just whisk well first
- Chicken breasts: The thicker, the better for juicy nuggets; always go for fresh chicken
- Garlic powder: Adds lots of big flavor in every bite, fresher the better
- Buffalo sauce: Frank’s is a classic pick, but your fave brand works too for that signature tang
- Worcestershire sauce: Just a splash makes your sauce extra savory
- Parmesan cheese: Gives a nutty crunch and that salty bite, pre-grated or fresh is fine
- Black pepper: Brings a mild heat and balances with the cheesy goodness
- Rice wine vinegar or white vinegar: A bit of brightness for the sauce
- Chili powder: A hint of warmth without overpowering
- Onion powder: Supports the main flavors and makes things heartier
- Salted butter: Melts into the sauce for that dreamy finish—pick a good one
- Cayenne and garlic powder (for sauce): Dial up the heat with just a pinch, or add more if that’s your vibe
- Almond flour: Makes things crunchy and keeps carbs in check, fine-ground works best
Simple Step by Step
- Dig in and enjoy:
- Mix the hot nuggets with sauce right away or put it on the side for dunking. Super tasty while hot and fresh from the oven or fryer.
- Mix up the buffalo sauce:
- Melt butter in a small pot, stir in buffalo sauce, a dash of vinegar, a bit of worcestershire, garlic powder, and some cayenne. Keep whisking while it bubbles until just a little thick, then pull it off the burner.
- Bake or air fry:
- Set your oven or air fryer to 375°F. If baking, grease your tray so nothing sticks. Lay out the nuggets with space between. In the air fryer, cook 5 minutes, flip, then go another 2 minutes till golden. Oven method is about 20-25 minutes, flipping once for even crunch.
- Time to coat the chicken pieces:
- Dunk each chunk of chicken in the egg, shake off any extra, and press it into the breading. Make sure both sides get covered, then move to a plate or tray.
- Get the egg ready:
- Crack an egg into its own bowl and beat it until it's all smooth yellow. That way, each piece gets a nice coat.
- Toss together the breading:
- Dump almond flour, parmesan, chili powder, paprika, garlic powder, onion powder, salt, and pepper into a big shallow bowl. Mix by hand to break up lumps.
- Prep your chicken:
- Chop up the chicken breasts into squares, about 1.5 inches each. Keeping sizes even will help them cook right.
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I can't get enough of how the almond crust crunches with every bite and the buffalo sauce is so buttery and perfect. There's always a scramble for the last piece. My kids love loading theirs up with ranch—they ask for these on Fridays all the time now.
Handy Storage Advice
Stash leftover nuggets in the fridge, covered, for up to 4 days. To keep them crunchy, warm them back up in the oven or air fryer. You can also freeze them single file and just bake a bit longer from frozen. Easy peasy.
Smart Swaps
No almond flour? Pork rinds make a killer coating and ditch the nuts. Parm ran out? Use asiago or romano—any hard cheese does the trick. Any vinegar tastes good in the sauce, so use your favorite for that tang.
How to Serve
Pile nuggets on a platter for everyone to dig in or tuck them into lettuce wraps for a fresh idea. They’re a perfect main with some cut up veggies, or next to roasted cauliflower if you’re watching carbs. Use ranch or blue cheese to cool things down if the buffalo gets too wild.
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Buffalo Nuggets Backstory
Buffalo sauce popped up in Buffalo, NY, in the 1960s and was first slathered over chicken wings. Turning it into nuggets is an easy twist, letting you use leaner chicken and enjoy all that yummy, spicy, buttery flavor. These are a huge hit with keto eaters looking for comfort food they can actually enjoy.
Common Recipe Questions
- → How do the nuggets come out crunchy without frying?
Almond flour and parmesan work together in the coating to make the outsides crispy and golden when cooked in the oven or air fryer. You won't miss the fryer one bit.
- → Is it okay to bake them instead of air frying?
Absolutely. Just pop them on a greased sheet, bake at 375°F for 20-25 minutes, and give them a flip partway through for even color.
- → Will the buffalo sauce be super spicy?
It's got some heat, but not overwhelming. Cut back the cayenne or hot sauce if you want to keep it milder, or toss in more if you love a kick.
- → What's the best way to keep leftovers?
Once they've cooled down, stash them in the fridge under a cover for up to three days. For longer, seal in a freezer bag and freeze them.
- → What are some good sides with these?
Try them with cool celery, leafy salad greens, or spoon up some ranch or blue cheese dip for dunking on the side.
- → Will these work for someone avoiding gluten?
They sure will. Since almond flour replaces regular flour, there's no gluten here—great for anyone dodging wheat.