Buffalo Chicken Tenders
These buffalo chicken tenders are scratch made and will have you looking forward to dinner, lunch or whatever meal you can sneak them into.
Servings: 4
Calories: 220kcal
Ingredients
- 4 pieces Boneless Skinless Chicken Breast cut into tenders
- 2 Eggs
Breadding
- 1 tsp Garlic
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ¾ cup Coconut or Almond Flour
- 1 pinch Dried Parsley
Buffalo Sauce
- ¾ cup [The New Primal Buffalo Sauce]
- 3 tbsp Ghee or Clarified butter
Instructions
Chicken Breasts
- Preheat oven to 425
- Place wire rack atop a baking pan and grease with coconut or compliant oil
- Cut the chicken breasts into tender sized pieces
- In a bowl, combine flour of choice, salt, pepper, garlic and parsley whisking until combined
- In another bowl, beat 2 eggs
- Using a fork or tongs, place pieces of chicken one by one into egg mixture, then coat in flour mixture and place on wire rack making sure they are not touching one another
- Bake for 20 minutes and flip them over for the remaining 10 minutes or until cooked through completely
- DO NOT TURN OVEN OFF YET!
Buffalo Sauce
- Add 3/4 cup Buffalo Sauce or Franks Red Hot and 3 tbsp ghee to a small sauce pan and slowly heat until ghee is fully mixed in and incorporated before adding to a bowl
- Dip cooked chicken pieces into buffalo sauce until fully coated and then place back on wire rack
- Bake for an additional 10 minutes at 425 or broil until crispy
Notes
**coconut flour will produce more of a wet consistency while almond flour will be more crunchy
**for extra heat, coat the tenders in buffalo sauce AGAIN after final bake
**dip in tessemaes ranch dressing for a decadent whole 30 meal
Nutrition
Serving: 2chicken tenders | Calories: 220kcal