Buffalo Chicken Tenders
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Some people say “if you like it then you should have put a wing on it.” And, boy, oh boy, do we agree. Still, some people like to take it a little slower when it comes to love (and spice), and we get that too. So we created Buffalo Chicken Tenders—intentionally not burn-your-esophagus or burn-your-heart hot, but tender and mild. Like first love, sorta. (I mean, it’s not that much of a stretch since one of our first childhood loves really were chicken tenders…) So you and your kiddos alike can love every minute of it.
Author: Siete Family FoodsIngredients
- 1 c Tapioca Starch
- 2 lbs Chicken tenders (4 breasts cut into tenders)
- 3 Eggs
- 1 bag Siete Grain Free Sea Salt Tortilla Chips
- ½ tsp Cayenne Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Paprika
- ⅓ c Siete Whole30 Approved Traditional Hot Sauce
- ½ c Butter
Directions
- Preheat oven to 400 degrees
- In a food processor, pulse chips and seasonings (cayenne, onion powder, garlic powder, paprika) until chips are finely crumbed
- In a shallow dish, place tapioca starch
- In another shallow dish, beat egg and hot sauce
- In a third shallow dish, add seasoned chip crumbs
- Coat chicken tenders with starch
- dip into the egg mixture, then coat with chip crumb mixture
- Place on cookie sheet
- Bake in preheated oven for 12-15 minutes
- In a small saucepot combine hot sauce and butter over low heat and whisk until well combined
- Drizzle buffalo sauce over finished chicken tenders and serve with celery and ranch or blue cheese dressing
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