Buffalo anything? Sign me up!! If you already follow me on instagram, you probably already know I have this thing for buffalo chicken. Add ranch? Uh, heaven!
For my ranch recipe, I use an immersion blender. In case you don’t have one, I’ve included a link in the recipe below to use a regular blender. I do highly recommend getting one for yourself, they’re inexpensive and SO useful! You can also borrow one from your parents, and keep it for so long that they end up gifting it to you, like yours truly! Thanks dad! 😉
You know what’s been one of the most interesting things that has happened to me since I went paleo? My taste buds have changed like crazy! I used to not be able to handle anything spicy, now I love it! Mayonnaise used to totally gross me out, but homemade mayo? A whole different story! It’s amazing stuff, and has endless possibilities! It’s even the base for my ranch dressing, used in this recipe. I also never liked mushrooms and fish, now I eat them all the time! It’s pretty cool what your body will do when you allow for change to happen.
If you’re not a fan of spicy, you can always skip the sauce in this recipe, and just make delicious chicken tenders! I personally think these are way better than the original breaded version, and a whole lot healthier. Now get to baking and dipping (into ranch, obvi)!
Buffalo Chicken Tenders & Ranch Dressing
For The Chicken Tenders:
1 lb chicken tenders, or chicken breasts cut into tenders (preferably organic/pastured)
Place the 2 tbsp of coconut oil on a rimmed baking sheet, and place in the oven to melt. Remove from the oven when melted; gently tip the pan to spread the coconut oil.
Mix the almond or coconut flour in a shallow bowl, along with the salt and garlic powder. Beat the egg in a separate shallow bowl.
Dry your chicken tenders with a paper towel. Dip each piece into the egg, and then into the flour mixture.
Place the chicken tenders on the baking sheet.
Bake for 12 minutes.
While the chicken is baking, let's make the ranch! Place the avocado oil, egg, mustard powder, lemon juice and sea salt in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Add the dill, parsley and garlic and blend until just combined.
**If you’re using a regular blender or vitamix to make the aioli, click HERE for a link for instructions, just add the sea salt, dill, parsley & garlic.
Next, combine the hot sauce and ghee/coconut oil in a small pan. Heat over low heat until combined.
Once the chicken has baked for 12 minutes, remove from the oven. Use a spoon to drizzle the hot sauce/ghee (or coconut oil) mixture onto the chicken tenders, coating them well until the sauce is gone.
Place the chicken back in the oven and bake for another 5-7 minutes, or until the chicken is no longer pink on the inside.
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