Keto Chicken Nuggets with Buffalo Sauce

 Ingredients

Chicken Ingredients:

• 3 large chicken breasts
• 1/2 cup almond flour 56g
• 1/2 cup parmesan cheese 56g, I used the dried kraft parmesan
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 egg

Buffalo Sauce:

• 6 tbsp salted butter
• 1/2 cup Frank's buffalo sauce
• 1 tsp rice wine or white vinegar
• 1/8 tsp worcestershire sauce
• pinch of garlic powder
• pinch of cayenne for spicier sauce

Instructions

• Cut your chicken breasts into small nugget size pieces.
• Combine all of your dry ingredients in a large shallow bowl.
• In another small bowl, add your egg and whisk until smooth.
• Take pieces of your chicken and dip them in the egg wash then the dry mix before setting aside on a plate.
• Repeat this process with all of the chicken.
• Pre-heat your air-fryer or oven to 375*F.
• Place some of the chicken nuggets in the air fryer and cook for ~5min. Flip and cook 2 more minutes on the other side, repeat for all nuggets. (If using an oven, bake on a greased cookie sheet for 20-25min.
• To make the sauce, combine all of the above sauce ingredients in a small sauce pan and bring to a boil, whisking well during this time. Boil and whisk for ~1-2min or until sauce begins to thicken then remove from heat.
• Serve the nuggets warm with buffalo sauce or with ranch/plum sauce! Enjoy!
• Store covered in the fridge or freeze in ziplocks for later re-heating