These buffalo chicken nuggets are a simple, healthy option for weeknight dinners, meal prep, appetizers or lunch. They’re Whole30, Paleo, grain- and gluten-free, low carb, and versatile—serve them with a dip, toss them over a salad, or chop them up for a buffalo chicken bowl. This ground chicken recipe uses only a handful of pantry ingredients and bakes quickly in the oven.
Finger foods like chicken nuggets, wings and tenders are always crowd-pleasers. These Whole30 buffalo chicken nuggets deliver a satisfying hit of buffalo flavor without the added grains or gluten. They’re easy to prepare, reheat well, and work great as a meal prep protein to top salads or grain bowls.
Ingredients for Whole30 Buffalo Chicken Nuggets
This recipe requires only a few staple ingredients: ground chicken, buffalo or hot sauce (Frank’s Original is commonly used), an egg, almond flour to bind, and simple seasonings like garlic and onion powder. The breading is a light mix of coconut flour and salt. If you’re not strictly dairy-free, stirring in 1/3 cup of shredded Parmesan to the chicken mix adds a pleasant cheesy note.
Method
Start by combining the ground chicken, almond flour, egg, buffalo sauce and seasonings in a large bowl. Mix gently to combine—avoid overworking the meat. Chill the mixture for about 30 minutes to make it easier to shape into nuggets.
While the mixture chills, preheat the oven to 400°F and mix the coconut flour and salt for the breading. Line a sheet pan with parchment or lightly grease it. Grease your hands and form the chilled mixture into flattened “egg” shapes roughly 1/4 inch thick and 2 inches long. Lightly coat each nugget in the coconut flour mixture and place on the prepared sheet pan.
Bake for 20 minutes. While the nuggets bake, whisk together the buffalo sauce and melted ghee. After 20 minutes, remove the nuggets and use tongs to dip each one into the sauce, coating both sides. Return them to the sheet pan and bake another 10 minutes. For a crispier finish, bake 15 minutes in this second step or finish under the broiler for a few minutes—watch closely to prevent burning. Brush additional sauce on after baking if you prefer saucier nuggets.
Other Ground Chicken Ideas
Try similar ground chicken recipes like sweet potato chicken nuggets, chipotle chicken skillet, instant pot chicken meatballs, or homemade chicken apple sausages for variety.
Alternative Flours
This recipe uses almond flour in the nugget mixture and coconut flour for the breading. Almond flour provides more body for binding, while coconut flour makes a light, fine coating. You can substitute almond flour for the breading if you prefer a coarser texture, or use cassava flour as a 1:1 paleo and Whole30-friendly alternative for both the binding and the breading.
Air Fryer Option
If you prefer the air fryer, arrange nuggets in a single layer and cook at 400°F for about 12 minutes, flipping halfway through. Cook time will vary by air fryer model and nugget size—adjust as needed. Brush with extra buffalo sauce when finished.
Using Cubed Chicken Breast
You can swap cubed boneless, skinless chicken breast for ground chicken, though texture will differ. Use about 1 lb cubed chicken, skip the egg and almond flour in the meat mixture, and season the cubes. To help the coconut flour stick, dip each piece in beaten egg, then dredge in the coconut flour mixture before baking or air frying. Follow the same baking and saucing steps.
Buffalo Sauce Notes
Many recipes use Frank’s Original mixed with ghee to make a compliant buffalo sauce. Several store-bought Whole30-compliant buffalo sauces are available and remove the need to add ghee. If you use a ready-made compliant sauce, simply use it as-is for coating.
Serving Suggestions
Serve these nuggets with a Whole30-friendly ranch or your preferred dipping sauce. They’re excellent as an appetizer, family dinner, or meal-prep protein for salads and bowls.
Buffalo Chicken Nuggets: Whole30, Paleo, GF, Low Carb
A quick recap: ground chicken is mixed with almond flour, egg, buffalo sauce and seasonings, chilled, shaped, breaded with coconut flour, baked, dipped in buffalo sauce, then baked again for a saucy, flavorful nugget.
Ingredients
For the Chicken:
- 1 lb ground chicken
- 1/3 cup blanched almond flour
- 1 tbsp Frank’s Original (or preferred hot sauce/buffalo sauce)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
For the Breading:
- 1/3 cup coconut flour
- 1/4 tsp salt
For the Buffalo Sauce:
- 1/4 cup Frank’s
- 1/4 cup melted ghee
Instructions
- Combine all chicken ingredients in a large bowl and mix gently until combined. Refrigerate about 30 minutes to firm up the mixture.
- Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease it.
- Mix the coconut flour and 1/4 teaspoon salt in a small bowl. Grease your hands and shape the chilled chicken into nuggets about 1/4 inch thick and 2 inches long.
- Lightly coat each nugget in the coconut flour mixture and place on the prepared baking sheet.
- Bake for 20 minutes.
- While baking, mix the buffalo sauce and melted ghee. After 20 minutes, dip each nugget in the sauce to coat and return to the sheet pan.
- Bake an additional 10 minutes. For extra crispiness, bake 15 minutes in this step or broil briefly while watching closely.
- Remove from oven and brush with more sauce if desired. Serve warm.
Notes
- Serve with a compliant ranch dressing for dipping or with your favorite Whole30-approved sauces.
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