A healthy and gluten free spin on Buffalo Chicken Tenders! They take 30 minutes and are paleo & Whole30 approved – perfect for lunch, dinner, or tailgating!
Make sure to check out the video below to see how easy they comes together!
It’s my birthday this weekend and I’m celebrating with the best way I know how – buffalo chicken tenders!!! What else could you want on your birthday? Chocolate cake, a cupcake, a brownie…? Presents?! Nah, buffalo chicken all the way!
Honestly I was trying to make some kind of brownie, but I am definitely not a baker. And I wanted them to be good for you (or at least not a sugar bomb) so that makes it even harder. I made a batch and they were good, but were more like a cake texture and not sweet enough. I enjoyed them, but I brought some to my friend who loves sweets and she was like nah, I don’t even want them. So yeah, definitely need some work before I share with y’all.
But I figured buffalo chicken is the next best thing!! At least in my mind, it’s one of my favorite foods. I grew up eating chicken wings with my dad and love just about anything spicy. My love for buffalo anything runs pretty deep – you can tell from all the recipes I have with it (twice baked sweet potatoes or casserole).
These buffalo chicken tenders are based off these pistachio coconut chicken tenders that are legit. I changed up the recipe a little and added some spices to kick up the heat and viola. These guys are baked and not fried and are paleo and Whole30 approved! I’ve been eating them straight up dipped in Primal Kitchen ranch, in a salad, or in a wrap. They would be perfect to make ahead for a tailgate or for Sunday football action too! Who is ready for some football?!
Check out the video to see how easy they come together!
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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Whole30 Buffalo Chicken Tenders
Ingredients
- 1.75 pounds boneless skinless chicken tenders
- 3-4 tablespoons coconut flour
- 2 eggs, whisked
- 1-2 tablespoons hot sauce*
- 2/3 cups raw cashews
- 1/3 cup shredded coconut
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2-1 teaspoon cayenne pepper*
- salt and pepper, to taste
- optional for serving: carrots, celery, ranch, hot sauce...
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the cashews to a Vitamix, high powered blender, or food processor. Pulse until nuts are coarsely ground, but still a little texture remains, about 30 seconds.
- Set up an assembly line. Mix together the ground cashews, coconut shreds, chili powder, paprika, cayenne, and salt and pepper and place on a plate. Have the coconut flour in a separate shallow bowl or plate. Mix together the whisked eggs and hot sauce in a shallow bowl.
- Bread the chicken by putting it in the coconut flour. Roll around until fully covered. Then dip it in the egg mixture, fully coating. Last, roll in the cashew mixture, fully coating. Place on the baking sheet. Repeat with remaining chicken.
- Bake for 20-25 minutes until golden brown and cooked through. Serve with ranch or sauce of choice.
- Enjoy!
Notes
Nutrition
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Sana
October 7, 2017 at 3:30 pmHi. I wanted to ask can we fry these as well in lard or ghee?
Kelly
October 7, 2017 at 5:13 pmHi Sana! I haven’t tried that, so I can’t say, but it sounds good! I would just be careful withe the breading and make sure it doesn’t come off. Let me know if you try it.
Taylor Hotchkiss
October 9, 2017 at 6:42 pmI made these tonight and they were delicious! How did you get yours to stay so even? My cashews mix was a big mix of chunks about half way through. It made most of mine just have chunks of flavor. Any suggestions?
Kelly
October 10, 2017 at 9:17 pmSo glad you liked them Taylor! I made sure the mixture was ground pretty well, you want a little bit of pieces, but not big chucks of nuts. Also, make sure you completely cover all over with the coconut flour, eggs, and then the mixture. The egg is important to make sure all the seasonings stick. I hope that helps some!
jackie
November 12, 2017 at 11:44 amoh my gosh this look incredible! Im on day 7 of my second whole 30 and am looking for some new recipes to switch it up, def making this!
Kelly
November 12, 2017 at 7:58 pmLet me know how you like them Jackie!!
Annie Rowell
November 26, 2017 at 4:37 pmThese look so tasty! Could you substitute almond flour for coconut flour?
Kelly
November 27, 2017 at 2:34 pmI think you could! Coconut flour is more absorbent than almond, so you might need more almond flour. Let me know if they turn out!
Jamie
December 30, 2018 at 10:32 pmMade these for dinner tonight and they were amazing! I dipped mine in Tressemaes habanero ranch!!! Love your recipes!!!
Kelly
December 31, 2018 at 11:59 amI haven’t tried that ranch yet, but I must find it now! Thanks for trying them and so glad you liked them!!
ERINN L
January 1, 2019 at 11:54 pmSo delish!! We’ve done 6 rounds of Whole30 and this is the best meal we’ve had!! It seems intimidating with the steps but it was super easy to do, especially with a good blender (we have a ninja). We will be making this again and again and again (after lunch for tomorrow 😋). Thanks for this awesome recipe!!
Kelly
January 2, 2019 at 9:50 amThis is the best comment ever!! So glad y’all liked them and thank you for trying them!!
Sara
January 3, 2019 at 9:13 amI made these last night and I have to say…these will be a Whole 30 staple! So delicious…you had me a Buffalo
Kelly
January 4, 2019 at 6:27 pmThank you Sara!
Sara Gebbie
January 3, 2019 at 9:15 amI made these last night and I have to say…these will be a Whole 30 staple! So delicious…you had me a Buffalo
Kelly
January 4, 2019 at 6:26 pmthank you Sara!
Sara Gebbie
January 3, 2019 at 10:00 amThis recipe is delicious! You had me at Buffalo but will totally become a Whole 30 staple in my house .
Kelly
January 4, 2019 at 6:15 pmBuffalo anything is legit my favorite! So glad you enjoyed them, thanks for trying Sara!
Gabrielle Garner
January 3, 2019 at 12:51 pmMade this for dinner last night.. my hubby and I were in love! The texture on the chicken was unreal!! So tasty. We’re participating in the January Whole30 right now, but this recipe will definitely stay in rotation long after!
Kelly
January 4, 2019 at 6:17 pmYAY! Always a bonus when the guys approve. Thanks so much Gabrielle!
Katherine Mott
January 12, 2019 at 6:45 pmMade these for dinner and they were AMAZING! I am like you and love anything spicy! We had a little trouble with the breading falling off while we ate them. Any tips to get the breading to stay on?
Kelly
January 14, 2019 at 9:35 amThanks for trying them Katherine! I would make sure you completely cover the chicken all over with the coconut flour, eggs, and then the mixture. The egg is important to make sure all the seasonings stick. You could also ground up the nuts a little more so it’s more fine to help it stick better. I hope that helps some!
Dad
January 24, 2019 at 3:43 pmWant these too
Kelly
January 24, 2019 at 7:43 pmYou would love these! I have another buffalo chicken recipe coming this weekend so stay tuned!
Aarika Glawson
February 26, 2019 at 7:38 pmMade these tonight! So easy and absolutely amazing!! Definitely cured my craving and a definite remake!!!
Kelly
February 28, 2019 at 5:14 pmYay! So glad to hear that Aarika! Thanks for trying them!
Candace
March 9, 2019 at 2:19 pmCould you use a different kind of nut? What’s the purpose of the cashews?
Kelly
March 11, 2019 at 7:45 amHi Candace! Grinding up the cashews while leaving them a little chunky helps give them a good crust and makes the breading “crunchy” per say. You could sub another nut flour (I think almond would work just fine), I just haven’t tried it. If you try that, let me know how it goes!
Merideth West
April 8, 2019 at 6:15 pmI would choose these over restaurant chicken tenders any day!! So delicious and very easy recipe to follow!
Kelly
April 15, 2019 at 9:38 amYAY!! That makes me so happy! Thanks for trying them Merideth and glad to hear you liked them 🙂