Buffalo Chicken Strips with Buffalo Ranch
Ingredients
The Chicken Strips
-
1¼
lbs.
chicken breast tenders
-
2
eggs
whisked
-
1¼
cup
almond flour
-
2
Tbsp.
coconut flour
-
1½
tsp.
garlic powder
-
1½
tsp.
onion powder
-
½
tsp.
sea salt
-
½
tsp.
black pepper
-
½
tsp.
cayenne (optional)
-
⅔
cup
The New Primal Buffalo Sauce (divided)
The Dip
-
¾
cup
homemade ranch (or pre-made ranch of choice)
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper, spraying it with olive oil.
- In a shallow dish, whisk the eggs, and in another dish, combine the almond flour, coconut flour, garlic powder, onion powder, sea salt, black pepper, and optional cayenne.
- Pat the chicken tenders dry and set up an assembly line with the chicken, egg wash, breading, and baking pan.
- Dunk the chicken in the egg wash, let excess drip off, then coat with the breading, pressing it onto the chicken.
- Place the breaded chicken on the baking pan and spray with olive oil.
- Bake for 10 minutes, flip carefully, and bake for another 5-8 minutes until cooked through, optionally broiling for extra crispiness.
- While the chicken is baking, mix the ranch with 2 Tbsp. of Buffalo Sauce to make the dip and refrigerate.
- Once the chicken is done, let it sit for a few minutes, then drizzle with more Buffalo Sauce and serve with the dip and veggies.
Nutrition Facts (estimated)
Servings
6 servings
Calories
285
Total fat
16g
Total carbohydrates
9g
Total protein
30g
Sodium
730mg
Cholesterol
0mg
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