Submitted by: Jennifer Melzer
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Super Bowl weekend is coming up, so for a lot of people this means gathering with fellow football fans for a day of hardcore snacking on some food that might not be so good for you. I wanted to experiment with a hot wing alternative, so I nabbed Isabel's Chicken Nugget recipe and modified it to appeal to the spicy hot wing loving masses. The best part is the dipping sauce because it has absolutely no sugar in it and it's deliciously spicy!
Preheat oven to 375ºF.
Combine 1/4 cup almond flour, red pepper flakes, unsweetened shredded coconut, sea salt, and pepper in a bowl; set aside.
In a separate bowl, mix ground chicken, egg yolk, 1/2 cup almond flour, chili powder, 2 cloves minced garlic, onion powder, and cayenne pepper; mix well.
Using a teaspoon, scoop out chicken and roll it into balls, then flatten between the palms of your hands until they have a nice, nugget shape.
Melt coconut oil in an electric frying pan on medium heat.
Roll nuggets in the spicy almond flour/coconut mixture until all sides are covered. Fry in coconut oil for approximately 3-4 minutes per side, or until golden brown. Transfer cooked spicy nuggets to a parchment paper lined baking tray and cook in the oven for about 5 minutes to ensure the chicken is thoroughly cooked.
While you are waiting for the nuggets in the oven, mix together hot sauce, butter, and 1 clove minced garlic in a small saute pan. Heat on medium until butter is melted and whisk together until slightly creamy. Pour into a small dipping sauce bowl and serve with your nuggets for a healthy hot wing alternative.
*Note: these will be spicy! If spicy is not your thing, you could always eliminate the cayenne and chili flakes for a much milder nugget and skip the sauce.