Paleo Buffalo Chicken
Dive into the bold flavors of Paleo Buffalo Chicken, a modern twist on the classic game-day favorite that's completely grain-free and dairy-free. Tender chicken breasts are coated in a savory coconut flour breading spiced with paprika, cayenne, and garlic powder, then pan-seared to golden perfection in ghee or coconut oil. The star of this recipe is the vibrant Paleo-friendly hot sauce, sweetened naturally with honey, creating the perfect balance of heat and sweetness. After baking to ensure juicy, flavorful chicken, this dish is ready to be served with crisp celery sticks and a Paleo-approved ranch or blue cheese dressing for the ultimate pairing. Ready in under 45 minutes, this high-protein, gluten-free recipe is perfect for health-conscious eaters craving a satisfying dish without compromising on taste!
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Recipe Information
Ingredients
- 4 pieces chicken breast
- 0.5 cup coconut flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon garlic powder
- 2 large egg
- 2 tablespoons water
- 0.25 cup ghee or coconut oil
- 0.5 cup hot sauce (Paleo-friendly)
- 1 tablespoon honey
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a shallow bowl, combine coconut flour, salt, black pepper, paprika, cayenne pepper, and garlic powder.
In another bowl, whisk together the eggs and water until well combined.
Dip each piece of chicken breast into the egg mixture, then dredge in the coconut flour mixture, coating well on all sides. Shake off any excess flour.
In a large skillet, heat the ghee or coconut oil over medium heat. Once hot, add the coated chicken pieces and cook for 3-4 minutes on each side, until golden brown and crisp. You may need to do this in batches.
Transfer the browned chicken pieces to the prepared baking sheet.
In a small saucepan over low heat, combine the hot sauce and honey. Stir until the honey is completely dissolved into the hot sauce.
Brush the sauce over the chicken pieces, coating them evenly.
Bake the chicken in the preheated oven for 15 minutes, or until cooked through and the internal temperature reaches 165°F (75°C).
Let the chicken rest for 5 minutes before serving to allow the juices to distribute evenly.
Serve hot with a side of celery sticks and Paleo-friendly ranch or blue cheese dressing, if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 7066 mg | 307% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 22.9 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2119 mg | 45% | |
*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.
