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thehungryhungryhiker

Buffalo Ranch Chicken Tenders

A weeknight paleo chicken tenders recipe that the whole family will love!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenders remove white tendon with kitchen shears
  • ⅓ cup almond flour
  • ¼ cup coconut flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • pinch sea salt
  • pinch fresh ground black pepper
  • 2 eggs whisked
  • 1 tbsp Primal Kitchen Ranch dressing plus more for serving
  • 2 tbsp Frank's RedHot Original plus more for serving
  • 2 cups Simple Mills Sea Salt Almond Flour Cracker crumbs I used a food processor
  • melted butter or ghee for serving optional

Method
 

  1. Preheat oven to 375° F. Grease a large sheet pan liberally with avocado oil. See note!
  2. In a shallow medium bowl, combine almond flour, coconut flour, onion powder, garlic powder, cayenne pepper, sea salt, and fresh ground black pepper. Whisk with a fork until combined.
  3. In a second shallow bowl, whisk together eggs, 1 tbsp Primal Kitchen Ranch Dressing, and 2 tbsp Frank's RedHot Original.
  4. Place the Simple Mills Sea Salt Almond Flour Cracker crumbs in a third shallow bowl.
  5. Dredge one chicken tender in the flour and spice mixture first, then the egg mixture second, and finally the cracker crumbs third. Place the chicken tender on the sheet pan. Repeat this step until all of the chicken tenders have been coated and placed on the sheet pan.
  6. Bake at 375° F for 10 minutes. Remove from the oven and very carefully flip each tender over. Return to the oven and bake for 9 more minutes. Turn the oven to broil and keep in the oven for 5 more minutes. Remove from oven.
  7. Make the buffalo sauce: combine equal parts melted butter or ghee and hot sauce. Whisk vigorously with a fork until combined.
  8. Serve chicken tenders hot with buffalo sauce and Primal Kitchen Ranch on the side!

Notes

These chicken tenders will stick to the pan. Sorry, but it will happen. If this worries you greatly, you can line the sheet pan with parchment paper instead. However, if you do this, do NOT broil the tenders. Bake the tenders for 15 minutes and carefully flip. Return to the oven and bake for 13-15 minutes more, until tenders reach an internal temperature of 165 degrees F.