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If you’re hunting for a low carb snack that totally satisfies, these buffalo chicken bites are a game changer. Crunchy outside, juicy in the middle, and covered in a spicy buttery sauce you’ll want to lick off your fingers. They’re awesome for football nights or fast weeknight grub, plus leftovers reheat awesome for next day munchies.
The first round I made, my kids went bonkers and now we have nugget nights all the time. Someone in the fam always calls dibs on sauce dunk duty.
Tasty Ingredients
- Chicken breasts: Go for thick, fresh chicken for juicier bites. Cut them up chunky for the best texture.
- Almond flour: Brings a crispy bite and keeps things low carb. Super fine almond flour is lightest.
- Parmesan cheese: Makes things savory and extra crunchy. I usually grab Kraft, but any shredded version’s great.
- Garlic powder: Loads every bite with flavor. Grab a new jar for the best kick.
- Chili powder: Throws in some heat, but nothing wild.
- Onion powder: Rounds out the taste and makes sure nothing’s bland.
- Paprika: Pops with bright color and a tiniest hint of smokiness.
- Salt: Brings it all together.
- Black pepper: Adds a touch of zip and helps balance out the parmesan.
- Egg: This is the glue so the breading hangs on—whisk it real good first.
- Salted butter: Melts into the sauce for that rich, dreamy finish. Quality butter ups the flavor.
- Buffalo sauce: Frank’s RedHot is classic and hits the tangy notes just right.
- Rice wine vinegar or white vinegar: Just a dash wakes up the whole sauce.
- Worcestershire sauce: You only need a shake—it adds depth and extra oomph.
- Cayenne and garlic powder (for the sauce): Use these for extra fire. A little is enough—or a lot, if you love spicy!
Simple Steps
- Serve and Enjoy:
- Toss the nuggets fresh from the oven or fryer with warm buffalo sauce or keep the sauce on the side for dunking. Best eaten immediately.
- Make the Buffalo Sauce:
- Melt butter in a small pan on medium. Mix in hot sauce, a dash of vinegar, Worcestershire, plus garlic powder and cayenne. Whisk until bubbling, then turn off the heat when it thickens a bit.
- Cook the Nuggets:
- Pop your nuggets onto a baking sheet or in the air fryer, leaving space around each. Oven goes for twenty to twenty five minutes, flipping halfway. Air fryer? Five minutes, then flip and two more minutes until golden and cooked.
- Preheat the Air Fryer or Oven:
- Crank oven or air fryer to 375. For oven, make sure your tray is well greased so the nuggets don’t stick.
- Coat the Nuggets:
- Dip chicken in the beaten egg first, shake off the drip. Press into the crunchy breading so it sticks all over. Put each finished nugget on a tray.
- Prepare the Egg Wash:
- Crack one egg into a small bowl. Whisk until no clear spots are left and it’s totally mixed.
- Mix the Breading:
- In a wide bowl, combine the almond flour, parmesan, plus all the spices and salt. Crush any lumps with your fingers.
- Cut the Chicken:
- Slice up the chicken breasts into little cube shapes, about an inch and a half across, so they cook evenly and fast.
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I’m totally hooked on that combo of crunchy almond breading and that spicy buttery sauce—it’s always a race for the last bite. My kids love dunking these in ranch and beg for nugget night whenever Friday rolls around.
Storage Hacks
Leftovers keep fine in the fridge for up to four days—just cover ‘em. To get that crispy bite back, warm them up again in the air fryer or oven. You can also freeze on a tray, then reheat straight from solid. Just let them bake a little longer.
Swaps and Changes
No almond flour? Smashed pork rinds work great for extra crunch and are nut free. No parmesan? Use any hard cheese you can grate, like asiago or romano. Use whatever vinegar you’ve got—the tang helps balance out the hot sauce.
How to Serve
Stack up a big platter for party snacking or stuff the bites in lettuce leaves for something lighter. They’re awesome next to crisp veggies or a side of roasted cauliflower to stay keto. If buffalo’s too hot, try them with blue cheese or ranch for dipping.
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Backstory and Traditions
Buffalo sauce started in Buffalo, NY back in the ‘60s, usually on wings. Here, you get all the familiar goodness but with chicken breast and no bones. Keto fans love tweaking comfort foods that fit their lifestyle, and these crunchy bites check all the boxes.
FAQs About the Recipe
- → How do these nuggets get that crispy bite if they aren't deep-fried?
Mixing almond flour with parmesan gives the nuggets that nice golden crunch when you cook them in the oven or air fryer. No deep fryer mess needed.
- → Is baking a good swap for air frying here?
You bet. Pop the nuggets on a greased baking sheet, set your oven to 375°F, and let them cook for around 20 to 25 minutes. Turn them over halfway so both sides get crispy.
- → Is the buffalo dip super hot?
The sauce does have a bit of a kick, but you can make it milder. Dial back the cayenne or use less hot sauce if you want it toned down.
- → Where do I stash leftovers?
Just let the nuggets cool, then cover and stick them in your fridge for up to three days. Or freeze them in sealed bags if you want them to last even longer.
- → Got any ideas for sides to serve up?
Try these with some cool celery, a light salad, or grab your favorite low-carb dip—ranch and blue cheese always work great.
- → Will these work if I'm avoiding gluten?
Absolutely. There’s no wheat here—just almond flour. So if you can't have gluten, you’re all set.