A healthy and gluten free spin on Buffalo Chicken Tenders! Breaded in coconut flour, egg wash, and then a mixture of ground cashews, shredded coconut, and spices and baked in the oven until crispy. Made with just 10 ingredients and take only 30 minutes to make - perfect for an easy weeknight dinner, meal prep, or football watching. Paleo, Whole30 approved, gluten free, and low carb.
optional for serving: carrots, celery, ranch, hot sauce...
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 and enjoy!