Kevin and I recently moved out to the suburbs. We’re not directly in Milwaukee anymore, about 30 minutes north of it in Menomonee Falls. The neighborhood by the University of Wisconsin-Milwaukee that we lived in for the past six years (can’t believe its been six years!) was fantastic, but we needed a change. We’ve endured so many changes in the past couple of months, first it was receiving new job positions, then acquiring two new vehicles, and now moving! They’ve been exciting changes though. I love where we’re currently living and feel very at home here.
Also, another exciting change that will be taking place within the next couple of months, we’re getting a Golden Retriever puppy! I couldn’t be more excited. The litter our puppy is in was born on April 22nd, Earth Day. 🙂 We’re picking the puppy up on Saturday, June 8th, so watch for upcoming posts and updates on that!
Now it’s time for a recipe. Lately I’ve been making a lot of repeat meals. With how busy we’ve been I’ve also found myself eating out more than usual, but I generally stick to a grilled chicken breast salad or bun-less burger patty as a main entree. I still haven’t gone to a fast food place (McDonalds, Culvers, etc…), eaten bread, or drank soda since December. Crazy!
A few weeks back I decided to try making Paleo Buffalo Chicken Nuggets. If there’s one thing I’d recommend doing before trying this recipe, it’s to keep an open-mind on what the chicken nugget texture will be like. I don’t know what I expected but these certainly didn’t have the same texture as chicken nuggets I’ve had in the past, but that’s not necessarily a bad thing! Growing up I loved chicken nuggets, especially the deep-fried, breaded kind from McDonalds. 😉 These are definitely not that because they’re 100% hand-made and free of artificial fillers.
Curious as to what’s in a McNugget? Here’s the full ingredient list from their website:
Chicken McNuggets (6 piece):
White boneless chicken, water, food starch-modified, salt, seasoning [autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil,
dextrose, citric acid], sodium phosphates, natural flavor (botanical source). Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced
iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, food starch-modified, salt, leavening (baking soda, sodium acid
pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dextrose, corn starch.
Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane
added as an antifoaming agent.
Seriously, what is dimethylpolysiloxane? Can’t say I generally keep that on hand while I’m cooking. 😉 Turns out it’s a type of silicone typically used in caulks and sealants, and, as it clearly states on their website, an anti-foaming agent.
Well, if you want a chicken nugget alternative that is free of chemicals and artificial ingredients, look no further! These are spicy, buffalo chicken nuggets but I’ll also provide a link to a regular chicken nugget recipe as well.
Recipe adapted from paleospirit.com: http://paleospirit.com/2013/paleo-buffalo-chicken-nuggets/
Paleo Buffalo Chicken Nuggets
- 1 pound ground chicken (a little fat makes for a moister nugget)
- 1 egg
- 1/4 cup coconut flour
- 2 teaspoons Frank’s RedHot Original Red Hot Sauce
- 1 teaspoon celtic sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Paleo Chicken Nugget Coating
- 1/4 cup coconut flour
- 2 tablespoons ground flax seeds
- 1/4 teaspoon celtic sea salt
Buffalo Chicken Nugget Sauce
- 1/3 cup Frank’s RedHot Original Red Hot Sauce
- 3 tablespoons ghee or grass-fed butter
Preheat oven to 375 degrees F.
- In a small bowl, combine 1/4 cup coconut flour, onion powder, garlic powder and 1 teaspoon salt. Mix well.
- In a medium bowl place the ground chicken, one egg, 2 tsp Frank’s hot sauce and the coconut flour mixture.
- Mix with hands until well-combined but do not over-mix.Scoop out 2 tablespoons 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 cup coconut flour, 2 tablespoons flax meal and 1/4 teaspoon salt and dip each nugget gently into the flour mixture until coated on all sides.
- Place the coated chicken nuggets onto a baking sheet (covered with a Silpat or parchment paper if you have it)
- Bake for 15 minutes.
- While chicken nuggets are baking, stir together 1/3 cup Frank’s hot sauce and 3 tablespoons ghee or grass-fed 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 with celery sticks and dip of choice.
And here’s the regular chicken nugget recipe: http://www.multiplydelicious.com/thefood/2011/09/coconut-chicken-nuggets-with-paleo-bbq-sauce/
If you decide to try them, let me know how they turn out!