Mix all of the coating ingredients into a shallow bowl.
In a large bowl, add the ground chicken, salt and pepper and combine well.
Roll the ground chicken into tablespoon sized meatballs, then roll in the coating, and set aside (I like to put on parchment paper on an empty area of the counter).
Heat 1 tablespoon of the avocado oil in a large pan. Once heated, add half of the meatballs. Fry on all sides, about 5 minutes.
Remove fried meatballs and add remaining avocado oil and meatballs, and repeat the frying step with this batch.
Once fried on all sides, add the first batch of meatballs back into the pan with the Frank's Red Hot. Bring to a simmer, reduce heat to low, and cover. Allow to simmer for ten minutes.
Recipe by Savor and Glow at https://savorandglow.com/buffalo-chicken-meatballs/