Primally Inspired Real food, Natural Remedies, Holistic Living
We just love these bite size chicken dippers over at this house! Yes, I am aware that we are adults and not 5 years old. But I just can’t help it – I love finger foods and pretty much always need a dipping sauce for them.
Finger foods and dipping sauces just make food so much more fun, don’t you think?!
These bite size dipper are great on their own, but paired with this buffalo ranch dipping sauce – oh wow are they good!
I think these make the perfect game day party food. I even overheard one of my husband’s friends ask my husband if he could pretty please ask me if I could make those buffalo chicken things again for next weekend 🙂
- 4 chicken breasts, cut into 2 inch pieces
- 2 eggs
- 2 tablespoons melted butter or fat of choice
- ¾ cup ground flaxseed
- ¼ cup romano cheese (this is a great cheese to pick because it's made from sheep's milk and sheep are exclusively fed grass)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- sea salt and pepper, to taste
- ¾ cup mayonnaise (I use all mayonnaise, but you can use all or part greek yogurt or sour cream, too)
See my super easy 30 second homemade mayo recipe HERE - 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- sea salt and pepper to taste
- 1 - 2 tablespoons (add more if you want it really spicy) of Buffalo Hot Sauce (I use THIS)
- Preheat oven to 400 degrees F.
- In a shallow bowl, mix together the egg and melted butter.
- In another shallow bowl, mix together the flax, romano, chili powder, garlic powder, onion powder, salt and pepper.
- Coat each piece of chicken in the egg mixture and then roll in flax/romano mixture.
- Place chicken dippers on a parchment lined cookie sheet.
- Bake for 10 minutes. Flip. Bake for an additional 10 minutes or until cooked through.
- Serve with buffalo ranch dipping sauce. Enjoy!
- Mix all ingredients together in a bowl. Serve with chicken dippers.
Let me know if you try these and please tell me I’m not alone in my dipping sauce fascination. I always love hearing from you all!
Made these for supper tonight. I think the buffalo dip is a MUST to go along with, together they are pretty tasty! I even received “thumbs up” from the 14 year old son and his buddy who ate over! They are the hardest food critics for me to win over!
This will go into the regular rotation! Thanks Kelly!
These look so crispy and yummy. Can you please just come be John and I’s personal cook? Please? 🙂
heehee! 🙂
These were fantastic! Found myself a little short on the flax so I subbed coconut flour. I also added some minced ginger and ginger juice to the egg mixture and oh my goodness….. these things disappeared! They will be in a regular rotation at our house. I never would have thought to use flax before finding this recipe – thanks! And according to my four year old, “you can make these 1000 nights in a row I love them so much.”
These look great! I want to try them here at my house, but some of us can’t eat cheese. Can you suggest a sub for the cheese in the respite? I was thinking maybe nutritional yeast.?
I think nutritional yeast would be a great idea! Or you can always sub with almond flour, too. The cheese just helps cut down some of the flavor of the flax. I think almond flour or nutritional yeast would do the same thing. Hope you like ’em!
Hi Kelly! Big fan of yours! Have you ever tried to freeze these? I have been looking for a grain free/Paleo chicken nugget that I can make ahead and freeze.
Thanks, Ashley!! I’m usually the queen of freezing things, but I never have tried to freeze these yet (I’m actually shocked I haven’t tried it yet lol). I’m pretty sure would work just fine, though!
How many lbs did you use? I am thinking of using organic chicken thighs instead because it is less expensive.
Made these tonight and they were awesome! My breading fell off a little when I flipped them over, but they were sure tasty! We finished them all! I’ll be using the buffalo sauce recipe for other meals too.
Mine didn’t come out looking dark and crispy like yours…they’re lighter in color and not so evenly coated. I wonder why? The chicken was still good and the sauce was awesome but what makes yours so dark, evenly coated and crispy? The only ingredient that I used differently than yours was Parmesan instead of Romano.
These were yummo! The sauce was fabulous. Next time, I want to try making it with the Greek Yogurt to add a little healthier side to it. Mine also came out lighter brown colorand probably just as delicious. Did you spray them with Pam or Canola Oil before baking? Ive heard that browns them up a bit. Good recipe!