Crispy, crunchy, juicy Buffalo chicken tenders with a rich, Buffalo sauce in 30 minutes or less.

Perfect for gameday, parties or savory snacking, these chicken tenders pack an addicting crunch without any of the gluten. Best of all: you just need a handful of ingredients and zero fancy cooking skills to make them!

For this recipe, grass-fed butter or ghee brings omega-3s to the Buffalo sauce, while apple cider vinegar adds a probiotic punch. Instead of coating the chicken tenders in a flour-based batter, they are coated in almond meal. Almond meal helps to add a crunchy texture since these tenders are baked instead of fried.

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Start by blotting chicken with paper towels to remove moisture, which helps the breading to stick. Dip each chicken tender in whisked egg, then dredge in an almond meal and sea salt mixture. Tip: Too much egg will cause the breading to slide off, so make sure to shake off excess egg before coating it with almond meal.

From there, simply place the Buffalo chicken tenders on a baking sheet and bake for 15 minutes. In the meantime, prepare the Buffalo sauce by melting the grass-fed butter and whisking in hot sauce and ACV. Divide the mixture so that there is plenty of Buffalo sauce leftover for dipping. When the first 15 minutes are up, brush Buffalo sauce on chicken tenders and return to the oven to finish baking for another 15 minutes.

Serve tenders hot with plenty of Buffalo sauce, carrots and celery. If you want to get really creative, top off your favorite salad with these chicken tenders for protein.

Jennafer Ashley

Baked Crispy, Crunchy Buffalo Chicken Tenders

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Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:12 tenders

Baked Crispy, Crunchy Buffalo Chicken Tenders

Recipe by: Jennafer Ashley

These crispy, crunchy, juicy Buffalo chicken tenders are ready in 30 minutes or less.

Tools

• Baking sheet
• Parchment paper
• Paper towel
• Shallow bowl
• Small dish
• Small saucepan

Ingredients

For the Chicken:

• 1 lb organic chicken breast, sliced into strips
• 1 cup almond meal
• 1 egg
• 1/4 t pink Himalayan sea salt

For Buffalo Sauce:

• 6 T grass-fed butter or ghee, unsalted
• 1/2 cup Paleo hot sauce
• 1 T apple cider vinegar

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Blot chicken with paper towel to remove moisture. Mix together almond meal and sea salt in a shallow bowl. Beat egg in a separate small dish. Dunk chicken tenders in egg and shake off excess. Dredge each tender in almond meal and place on baking sheet. Bake 15 minutes.
• While chicken tenders bake, melt grass-fed butter in a small saucepan and stir in hot sauce and ACV. Divide mixture in half.
• Remove chicken from oven and brush Buffalo sauce over the top. Place chicken back in oven for 15 minutes. Serve hot with reserved Buffalo sauce.

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