These buffalo chicken nuggets are an easy, healthy option for weeknight dinners or meal prep. They’re Whole30, Paleo, grain- and gluten-free, low carb, and versatile enough for lunch, appetizers, or chopped over a salad. This simple ground chicken recipe uses just a few ingredients and cooks quickly in the oven.
Chicken nuggets are classic finger food—alongside chicken wings and tenders—and these Whole30 buffalo nuggets deliver flavor and texture without processed ingredients. They’re simple to make, pair well with your favorite dips, and reheat nicely for quick salads or lunches.
Ingredients for Whole30 Buffalo Chicken Nuggets
These nuggets require only common pantry items: one pound of ground chicken, a bit of buffalo or hot sauce (Frank’s Original works well), an egg, almond flour for binding, and seasonings like garlic and onion powder along with salt and pepper. For the breading, a thin mix of coconut flour and salt provides a light coating. If you aren’t avoiding dairy, you can stir in about 1/3 cup shredded parmesan for a cheesy note.
How to Make Buffalo Chicken Nuggets
Start by mixing the ground chicken with the almond flour, egg, buffalo sauce, and spices in a large bowl—combine thoroughly but avoid overworking the meat. Refrigerate the mixture for about 30 minutes to firm it up and make it easier to shape.
While chilling, preheat the oven to 400°F and mix the coconut flour and salt for the breading. Line a sheet pan with parchment or lightly oil it. Lightly grease your hands and form the chicken into flat “egg-shaped” nuggets about 1/4 inch thick and roughly 2 inches long. Coat each nugget with the coconut flour mixture, letting any excess fall off, and place them on the baking sheet.
Bake for 20 minutes. Meanwhile, combine 1/4 cup buffalo sauce with 1/4 cup melted ghee (or use a compliant buffalo sauce on its own). After 20 minutes, remove the nuggets and use tongs to dip each one into the sauce, coating both sides. Return the nuggets to the sheet and bake another 10 minutes. For a crispier finish, bake 15 minutes or broil for the final few minutes, watching carefully.
Other Ground Chicken Ideas
Try sweet potato chicken nuggets, a chipotle chicken skillet, Instant Pot chicken meatballs, or homemade chicken apple sausages for more ground-chicken recipes.
Alternative Nut Flours
This recipe uses almond flour for binding and coconut flour for the breading: almond flour adds bulk and helps the mixture hold together, while coconut flour creates a fine, thin coating. You can swap almond flour into the breading if you prefer a coarser texture, or use cassava flour as a straight 1:1 paleo and Whole30-friendly alternative for both the binder and breading.
Air Fryer Instructions
To make these in an air fryer, arrange nuggets in a single layer and cook at 400°F for about 12 minutes, flipping halfway through. Timing will vary by air fryer and nugget size—adjust as needed. Brush with extra buffalo sauce after cooking for more flavor.
Using Cubed Chicken Breast
If you prefer cubed chicken breast instead of ground chicken, use about 1 pound of bite-size cubes. Omit the egg, buffalo sauce, and almond flour from the meat mixture. Season the cubes with the spices, then dip each piece in beaten egg so the coconut flour sticks, dredge in the coconut flour mixture, and follow the same baking steps.
Buffalo Sauce Tips
Mixing Frank’s Original with melted ghee creates a rich, compliant buffalo sauce. You can also use ready-made Whole30-compliant buffalo sauces if you prefer to skip adding ghee. Choose a clean-label sauce to keep the recipe compliant.
Other Whole30 Buffalo Recipes You’ll Love
Try slow cooker buffalo chicken, a buffalo chicken egg bake, air fryer buffalo wings, or boneless buffalo wings for more buffalo-flavored Whole30 meals.
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