Paleo Crispy Buffalo Chicken Tenders

This football season is coming to an end this Sunday with potentially another Patriot’s win. (Vomit.) I am so over it, and even more over their fans. They are the most arrogant football fans out there and my husband is one of them.  I mean, you couldn’t pick two of the most unliked teams to be in the superbowl?? The answer is no. That being said, I am really only looking forward to the food and the commercials this year.

Let’s talk game day food. SuperBowl Sunday does NOT mean you have to throw in the towel on healthy choices…completely anyway.  Throw in some staples like my paleo chili and these awesome chicken tenders and BOOM! Two healthy choices that may balance out the classic staple, buff chick dip.

I love this recipe because it is so versatile. They key is soaking your chicken in pickle juice to keep it moist. Serve as an appetizer or make a dinner out of it. I have been eating these on my salad all week for lunch.


Paleo Crispy Buffalo Chicken Tenders

Make as an appetizer or a main dish! These are the perfect guilt-free snack food. 

  • 1 lb skinless chicken breasts
  • 1/3 cup pickle juice
  • 1/4 cup coconut oil (or oil of choice) more if needed throughout the cooking process)
  • 1/2 cup tapioca flour
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp hot sauce
  • 1/2 cup buffalo sauce i use frank's hot sauce
  • 2 tbsp ghee or grassfed butter
  1. Cut chicken into strips. Place is a large ziploc freezer bag and add 1/3 cup pickle juice. Let sit for at least 2-3 hours or overnight. 

  2. Prepare your batter. Add all ingredients and whisk together with a fork. 

  3. Toss the chicken tender strips into the bowl and cover in the batter. (Do not dump in with the pickle juice. Discard the pickle juice) 

  4. Heat a skillet over medium-hight heat with 2 tbsp coconut oil.  Let get very hot before adding the chicken. 

    In a medium sauce pan, prepare your sauce. Add in the hot sauce and the ghee butter/ 

  5. Once pan is hot enough add the chicken in batches. Fry for about 5 minutes and then flip over to cook on other side for another 3-5 minutes. 

  6. Place fried chicken fingers in a large glass bowl when done. Add sauce to the bowl and coat the chicken. 

    If you want to make them extra crispy (which I suggest), broil in the oven on high for 2-3 minutes each side. Make sure to set a timer! They can burn easily. 

  7. Serve with blue cheese or ranch dressing! I love the Tessemae's Ranch for a healthy store bought option. 

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