Paleo Buffalo Chicken Tenders
Crispy, flavorful, and perfectly spicy, these Paleo Buffalo Chicken Tenders are the ultimate guilt-free comfort food. Made with a grain-free breading of almond and coconut flours, seasoned with garlic, onion, and paprika, these tenders are baked to golden perfection for a healthier twist on a classic favorite. A rich, tangy buffalo sauce made with ghee and Frank’s Red Hot sauce brings the heat, taking these paleo-friendly chicken tenders to a whole new level. Ready in just 45 minutes, this easy recipe is perfect for meal prep, Game Day snacks, or a quick weeknight dinner. Serve them with crunchy celery sticks and your favorite paleo-approved dipping sauce for a crowd-pleasing dish that’s both wholesome and irresistible. Whether you're gluten-free, paleo, or just love bold flavors, these chicken tenders are sure to become a new household favorite!
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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
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
In a separate bowl, whisk the eggs until well beaten.
Step 4
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.
Step 5
Bake the chicken tenders in the preheated oven for 20 minutes, flipping them halfway through, until they are golden brown and cooked through.
Step 6
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.
Step 7
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.
Step 8
Return the coated chicken tenders to the baking sheet and bake for an additional 5 minutes to allow the sauce to set.
Step 9
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
| Serving size | (824.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2386.7 |
| Total Fat 167.5g | 0% |
| Saturated Fat 42.6g | 0% |
| Cholesterol 678.8mg | 0% |
| Sodium 8567.6mg | 0% |
| Total Carbohydrate 102.8g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 7.6g | |
| Protein 128.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 357.3mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1483.4mg | 0% |
Source of Calories