Whole30 Buffalo Chicken Tenders #lunch #glutenfree

Whole30 Buffalo Chicken Tenders #lunch #glutenfree

What else might you be able to need on your birthday? Chocolate cake, a cupcake, a brownie… ? Presents?! Nah, wild ox chicken the whole distance! I figured wild ox chicken is the following best thing!! In any event in my brain, it's one of my preferred nourishments. I grew up eating chicken wings with my father and love pretty much anything zesty. My affection for wild ox anything runs quite profound – you can tell from every one of the plans I have with it

These wild ox chicken strips are based off these pistachio coconut chicken fingers that are genuine. I switched up the formula a little and added a few flavors to kick up the warmth and viola. These folks are heated and not browned and are paleo and Whole30 endorsed!

I've been gobbling them straight up dunked in Primal Kitchen farm, in a plate of mixed greens, or in a wrap. They would be impeccable to make ahead for a back end or for Sunday football activity as well! Who is prepared for some football?!

Also try our recipe Baked Coconut Chicken Tenders

Whole30 Buffalo Chicken Tenders #lunch #glutenfree

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!


  • 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...


  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes until golden brown and cooked through. Serve with ranch or sauce of choice.
  6. Enjoy!

Read more our recipe : Crispy Homemade Onion Rings

For more detail : https://bit.ly/2LXwXwO

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