Buffalo Chicken Tenders
Ingredients
- 1 lb. organic boneless, skinless chicken breast or tenders
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 1/2 cup + 1 1/2 tablespoon hot sauce, divided (add your favorite sauce)
- 1-1/4 cup almond flour (optional: wheat)
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 cup coconut oil
- 2 tablespoon grass-fed butter or ghee (I prefer Ghee)
Directions
- Cut chicken into strips if using a whole breast. Pat chicken dry and season with salt and pepper.
- Whisk egg with 1 1/2 tablespoon hot sauce.
- In a medium bowl, whisk almond flour, garlic powder, onion powder, paprika and cayenne until combined.
- Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
- In a large skillet, heat coconut oil for 2-3 minutes until hot.
- Place chicken in the skillet, in batches, and let fry for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown, but juicy in the center. Place on towel to drain excess oil.
- In a saucepan, heat butter until melted. Whisk in 1/2 cup hot sauce and bring to a simmer.
- Add in chicken and toss until coated.
- Remove to plate and serve immediately.