Paleo Buffalo Chicken Tenders
Get ready to spice up your mealtime with these Paleo Buffalo Chicken Tenders—an irresistible twist on the classic comfort food that’s both gluten-free and dairy-free! Coated in a savory blend of almond and coconut flours seasoned with garlic, paprika, and onion powder, these chicken tenders are baked to golden perfection and then generously smothered in a tangy, homemade buffalo sauce made with ghee and Frank’s Red Hot. Perfect for paleo enthusiasts or anyone looking for a healthier alternative to fried chicken wings, these tenders deliver bold flavor and crispy texture without compromise. In just 45 minutes, you’ll have a crowd-pleasing dish ideal for game days, weeknight dinners, or lively gatherings, served hot with celery sticks and your favorite dipping sauce.
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Recipe Information
Ingredients
- 1 pound chicken tenders
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup Frank's Red Hot sauce
- 2 tablespoons ghee
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure an even distribution of spices.
In a separate bowl, whisk the eggs until well beaten.
Dip each chicken tender into the egg mixture, making sure it is fully coated, then transfer it to the almond flour mixture. Press the flour mixture onto the chicken to ensure an even coating on all sides. Place each coated tender on the prepared baking sheet.
Bake the chicken tenders in the preheated oven for 20 minutes, flipping them halfway through, until they are golden brown and cooked through.
While the chicken is baking, prepare the buffalo sauce by melting the ghee in a small saucepan over medium heat. Once melted, remove from heat and stir in the Frank's Red Hot sauce until well combined.
Remove the chicken tenders from the oven and let them cool for a minute or two. Dip each tender into the buffalo sauce, ensuring they are fully coated.
Return the coated chicken tenders to the baking sheet and bake for an additional 5 minutes to allow the sauce to set.
Remove from the oven and serve the Paleo Buffalo Chicken Tenders hot, with your choice of dipping sauce or paired with celery sticks.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 8568 mg | 373% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 7.6 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1483 mg | 32% | |
*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.
