Dairy-Free Buffalo Chicken Tenders
Get ready to spice up your mealtime with these irresistible Dairy-Free Buffalo Chicken Tenders! Perfectly crispy and packed with bold, tangy heat, this recipe swaps traditional buttermilk for a clever almond milk and apple cider vinegar blend, making it an excellent option for those avoiding dairy. Coated in a flavorful mix of garlic, onion, paprika, and cayenne, these tenders are oven-baked to golden perfection with a crunchy panko breadcrumb crust. Served alongside a warm homemade buffalo dipping sauce, they’re a great guilt-free crowd-pleaser for game day or family dinners. With just 15 minutes of prep and easy-to-follow steps, you’ll be savoring the zesty kick of these dairy-free delights in no time! Perfect for those searching for "healthy buffalo chicken tenders" or "dairy-free chicken recipes."
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Recipe Information
Ingredients
- 1 pound Chicken breast tenders
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Hot sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 0.25 cup Cornstarch
- 1 bottle Olive oil spray
Instructions
Combine unsweetened almond milk and apple cider vinegar in a bowl. Stir and set aside for 5 minutes to create a buttermilk alternative.
Add hot sauce to the mixture, stir, and divide it into two bowls equally.
In a separate large bowl, combine all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Separate panko breadcrumbs and cornstarch into their own bowls.
Dip each chicken tender first into the flour mixture, ensuring it's fully coated. Shake off the excess.
Next, dip the chicken tender into the almond milk and hot sauce mixture, followed by the cornstarch.
Finally, dip the tender into the panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the chicken tenders on the prepared baking sheet, ensuring they do not touch.
Lightly spray the chicken tenders with olive oil spray to help them crisp up.
Bake for 25 to 30 minutes or until golden brown, flipping halfway through the cooking time.
While the chicken bakes, take the second bowl of almond milk and hot sauce mixture and heat it in a small saucepan over low heat until warm; this will be used for extra dipping sauce.
Once cooked, remove the tenders from the oven and allow them to cool slightly before serving with the warm sauce.
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 6036 mg | 262% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.3 g | ||
| Protein | 236.6 g | 473% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 528 mg | 41% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
