Ever have the urge to eat something mouth-watering? It can be difficult to satisfy that craving unless you can identify what the craving is for. If you're like me, most of the time it is sugar or chocolate. Oh . . . I CANNOT get enough chocolate!😁 Well, last night I tried a new recipe, since I haven't had buffalo chicken tenders in a VERY LONG TIME! This recipe was worth it and met EVERY mouth-watering need I had.
Now, anytime I use a recipe, I'm always making tweaks. One of the first things I did was to look up a video on how to properly cut chicken tenderloins. I got tired of trying to figure it out on my own and thought I needed a little professional advice. Martha Stewart did an "okay" job on the PBS channel, but I thought Chef Nigel Hunter did a better job on "how" to cut the chicken. He talks a little too much in my opinion, so I skipped ahead to the part I needed.
The next thing I did was to change the buffalo sauce. KetoConnect.net uses a pre-made sauce that she lists on her website. Sometimes I need something easy, so my go-to buffalo sauce is Frank's RedHot Buffalo Sauce. If you are sensitive to milk, then this sauce would be GREAT to use. It does use butter, but it beats using a sauce where one of the main ingredients is milk.
The next change I made was to make the chicken crispy. I followed KetoConnet.net's advice on putting the oven on broil for the last few minutes. I had checked mine every five minutes and after about 10 minutes or so, it was perfect. I then let the tenders rest until I was done checking the sides I was making and then coat the strips in the buffalo sauce as we ate. That way the tenders didn't end up soggy. No one lies a soggy chicken strip!😝
Keto Buffalo Chicken Tenders
Created by KetoConnect.com
Ingredients
1 lb Chicken Breast Tenders
1 cup Almond Flour
1 large Egg
1 tbsp Heavy Whipping Cream
salt/pepper
Directions
Preheat oven to 350 degrees.
Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper.
Beat 1 egg together with 1 tbsp of heavy cream.
Dip each tender first in the egg wash and then into the seasoned almond flour. We like to place the tenders in a Tupperware container with the almond flour and shake to coat. A Ziploc bag also works well.
Place tenders on a lightly greased baking sheet. Bake for 30 minutes. If they are not as crispy as you would like you can additionally broil them for 2-3 minutes.
Allow tenders to cool for 5 minutes and then place them in a tupperware container, add the buffalo sauce and shake to coat. Gently shaking is best to prevent the batter from falling off.
*Indicates a personal change made from the original recipe
So, here's hoping you enjoy this recipe as much as my family and I did last night!