These Crispy baked buffalo chicken tenders are perfect served with a side of dairy free ranch dressing, the perfect cooling side for dunking!
I love chicken wings, especially hot and spicy ones. They are a little messy, it’s the only downside and there is no way of avoiding it especially if you want to thoroughly enjoy them – sucking the bones dry is a must! These tenders are a mighty alternative. All the flavour, none of the mess with the added bonus of a crispy cashew coating. Chicken tenders are pretty much the only way I truly love chicken breast meat. I’m much more of a leg girl when it comes to incorporating it in curries, salads and especially as the main feature of my dinner plate.
I decided to use cashews instead of my usual ground almonds inspired and adapted from my oven “fried” chicken drumsticks. I blitzed the cashews a little finer so that they provided a more complete coating. The hot sauce and egg mixture provides the perfect kick of heat as well as ensuring those cashews cling tight.
These chicken tenders are best served immediately, though you can prep them in advance and simply bake them when ready to serve. Make a meal of it by serving them up on a bed of crunchy crisp lettuce, shoe string carrots and ribbons of celery, and a side of creamy cool ranch dressing is a must for sheer indulgence and classic combinations sake.
When I buy a whole chicken I usual cook up the legs and wings and stick the two breasts in the freezer. One mighty organic chicken breast is enough for two servings so when I get a chicken tender longing I just whip one out the freezer in preparation for the following day. To keep you chicken breast extra you can soak them in a pink salt and water brine overnight! Works a treat!
– 1lb chicken breast, cut in to thick strips
– 1 cup (120g) cashew nuts, ground
– 2 tbsp tapioca starch
– 1/2 tsp pink Himilayan rock salt
– 1/4 tsp Black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 large organic egg, whisked
– 2 tbsp Frank’s Hot Sauce
– 2 tbsp (28g) coconut oil, for cooking
For the Dressing
– 1/2 cup (60g) raw cashews
– 1/2 tsp garlic powder
– 1 tsp Dijon mustard
– 1 tbsp lemon juice
– ½ tsp pink Himilayan rock salt
– ¼ cup (60ml) water
– 1/2 tsp dried dill
– 1/2 tsp dried parsley
1. Blend together all dressing ingredients in a high speed blender until smooth. Set to one side; place in the fridge until ready to serve if making in advance.
2. Preheat oven to 200C (400F).
3. Mix together ground cashews, salt, pepper, garlic and onion powder.
4. Whisk together egg and hot sauce.
5. Dust chicken pieces with tapioca flour, dunk in the egg mixture and shake off excess before rolling in the cashew crumb mixture.
6. Place a on baking paper lined tray. Drizzle with melted coconut oil and bake for 20 -25 minutes depending on the size! The chicken tenders should be crisp and the juices should run clear. Mine only took 20 minutes.
7. Serve the chicken tenders with carrot and celery sticks and ranch dressing on the side!
I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.
My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food! www.peachypalate.com