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Image of Spicy Chicken Croquettes (Whole30, Paleo)

Spicy Chicken Croquettes (Whole30, Paleo)

Servings:

Author:

30

40

Keywords:

spicy Paleo Whole30 croquettes the new primal

🧂 Ingredients

½ cup basic mayo
2 tbsp Noble Made Hot Buffalo Sauce
4 russet potatoes

peeled and diced
kosher salt
1 lb ground chicken

or turkey
1 tsp garlic powder
1 tsp kosher salt
½ tsp ground black pepper
4 tbsp Noble Made Hot Buffalo Sauce
½ cup tapioca starch
2 eggs
1 cup almond flour
avocado oil

Instructions

1 Mix the basic mayo and Noble Made Hot Buffalo Sauce together.
2 Store in a container and refrigerate until ready to use.
3 Bring a large pot of water to a boil, salt the water with kosher salt, add diced
potatoes, and cook until fork tender, about 20-25 minutes.
4 Drain the potatoes, season with kosher salt to taste, then mash the potatoes in
the same pot over medium heat. The heat will help dry the potatoes.
5 Refrigerate until ready to use.
6 Preheat skillet over medium-high heat with 1 tbsp avocado oil.
7 Add in the ground chicken, break apart with a wooden spoon, and cook for 5-7
minutes.
8 Drain any excess liquid then add in the garlic powder, kosher salt, and black
pepper. Mix until well combined.
9 Next stir in the Noble Made Hot Buffalo Sauce. Cook until the hot buffalo sauce
is absorb.
10 Once chicken is cooked through, add it to the mashed potatoes, combine, and then
place the mixture in the refrigerator for at least 20 minutes.
11 In the meantime, add the tapioca starch, eggs, and almond flour into three
different shallow bowls.
12 When the chicken mixture is cooled, use a medium size cookie scoop (1-1 ½ tbsp)
and form the croquettes. Roll into a round ball or flatten into patties.
13 Lightly coat the croquettes in tapioca starch (make sure to shake off excess),
then the eggs, and then the almond flour. Repeat until all croquettes are
coated.
14 Preheat a large skillet over medium-high heat and add enough avocado oil to
cover the bottom.
15 Gently place the croquettes into the skillet and cook for 3-4 minutes per side
or until golden brown.
16 Serve warm with dipping sauce.

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