Instructions

1. Combine all of the chicken ingredients into a large mixing bowl. Using your hands, combine them together. Mix them well, but do not over mix. Place in the refrigerator for about 30 minutes to firm up the chicken mixture and make it easier to work with
2. Preheat the oven to 400 degrees F. Line a baking sheet with oven-safe parchment paper, or spray with a light coat of cooking oil spray
3. Mix the salt and coconut flour for the breading in a small bowl. Remove the chicken mixture from the fridge. Lightly grease your hands so the chicken doesn’t stick as much. Begin forming the chicken nuggets. They should be about 1/4 inch thick and about 2 inches long and formed into a flattened “egg shape”
4. Place each nugget into the small bowl with the coconut flour and flip to coat. The coating should be thin, you can let any excess fall off back into the bowl. Then, place it directly onto the baking sheet
5. Repeat this process until all of the chicken nuggets have been formed and breaded
6. Bake for 20 minutes. While it’s baking, combine the Frank’s and melted ghee into a small bowl. After the 20 minutes is up, remove the sheet pan from the oven and use a tongs to dip each nugget into the buffalo sauce and coat completely on both sides. Place each one back onto the baking sheet
7. Repeat this until all of the nuggets are coated in buffalo. Return the baking sheet to the oven and bake for another 10 minutes. If you want them to be a bit more crispy, bake instead for 15 minutes, or, use the broiler function for the last few minutes, watching closely so they do not burn
8. Remove them from the oven and brush on additional buffalo sauce if you want them to be saucy, or leave them as is