Ingredients
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 pepper (optional – omit for less heat or substitute paprika)
- Olive oil cooking spray
- 2/3 cup The New Primal Buffalo Sauce (divided)
Buffalo Ranch Dip
- ¾ cup homemade ranch dressing (or pre-made ranch of choice compliant with Whole30)
- 2 Tbsp. The New Primal Buffalo Sauce
Optional for Serving
- Carrots
- Celery sticks
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 425ºF (220ºC). Line a baking sheet with parchment paper and lightly spray the parchment with olive oil cooking spray to prevent sticking and promote even browning.
- Prepare wet and dry coatings: In a shallow dish, whisk the eggs thoroughly. In another shallow dish, combine almond flour, coconut flour, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper (if using) to create the seasoned breading mixture.
- Dry the chicken tenders: Use a paper towel to pat the chicken breast tenders dry. This step is important to help the egg wash and breading adhere properly.
- Bread the chicken: Set up an assembly line with chicken, egg wash, breading, and prepared baking pan. Dip each chicken tender into the egg wash, letting excess drip off, then press it generously into the breading mixture to coat thoroughly. For an extra thick crust, repeat the egg wash and breading step on each tender. Lay the coated tenders on the baking sheet.
- Spray with olive oil: Lightly spray the breaded chicken tenders with olive oil spray; this helps them brown and crisp as they bake.
- Bake the tenders: Place the pan in the preheated oven and bake for 10 minutes. Carefully flip the tenders and bake for an additional 5–8 minutes depending on their thickness. For extra crispiness, broil for 1–2 minutes but watch closely to avoid burning.
- Prepare Buffalo Ranch Dip: While the chicken is baking, mix ¾ cup of ranch dressing with 2 tablespoons of buffalo sauce until well combined. Refrigerate until ready to serve.
- Rest and finish the chicken strips: Once baked, remove chicken tenders from the oven and allow them to rest on the pan for 3–4 minutes. Drizzle with the remaining buffalo sauce to taste and brush lightly to coat evenly.
- Serve: Arrange the buffalo chicken strips on a serving dish alongside the Buffalo Ranch dip and optional carrot and celery sticks for a classic pairing.
Notes
- To reduce heat, omit cayenne pepper and use paprika instead.
- Ensure chicken tenders are patted dry before breading for best adhesion.
- Using almond and coconut flour keeps this recipe compliant with Whole30 and gluten-free.
- Broiling is optional but enhances crispiness – watch closely to prevent burning.
- Homemade ranch dressing can be made Whole30-compliant by using dairy-free mayonnaise and compliant herbs.
- Always check labels on sauces for compliance with dietary restrictions if substituting.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
