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Boneless Buffalo Tenders with Flourless Breading

Here’s another version of an All-American favorite - buffalo tenders!Typically, these are fried in damaged oils (bad fats), loaded with refined flours, additives, and of course conventionally raised chicken. This recipe actually has organic chicken, good fats, extra nutrients in the breading and nothing artificial!
Course Main Course, Snack
Cuisine American


  • 2 packages organic chicken tenderloins (15-20 tenderloins)
  • 2 organic free range eggs
  • ½ cup finely ground almond meal
  • ¼ cup coconut flour
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • 1 tbsp granulated garlic
  • 1 tsp hot buffalo sauce (check for no MSG, no sugar and no preservatives)
  • ½ jar coconut oil


  • Sprinkle chicken tenderloins with salt and pepper. Dip into egg and then almond/coconut flour mixture. For best results, refrigerate for about 15 minutes after coating.
  • Meanwhile, heat the coconut oil to medium/high heat in a non-toxic (not teflon) pan (stainless steel, cast iron or ceramic coated).
  • Gently place chicken tenders in the pan in batches, doing only 4-5 at a time. Do not crowd the pan to avoid splattering or burning.
  • When the chicken browns around the edges, flip and brown the other side. (Breading will be very fragile so be careful).
  • Transfer to a baking dish and bake at 350° F until no longer pink in the middle (5-10 minutes depending on pan frying).
  • When done, they can be eaten plain or made into buffalo tenders. Simply sprinkle with garlic powder and drizzle with hot sauce on both sides.