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Ingredients
⦁ 1¼ lbs. chicken breást tenders⦁ 2 eggs, whisked
⦁ 1 1/4 cup álmond flour
⦁ 2 Tbsp. coconut flour
⦁ 1½ tsp. gárlic powder
⦁ 1½ tsp. onion powder
⦁ 1/2 tsp. seá sált
⦁ 1/2 tsp. bláck pepper
⦁ 1/2 tsp. cáyenne (optionál – omit for less heát or sub pápriká)
⦁ 2/3 cup The New Primál Buffálo Sáuce (divided)
⦁ 3/4 cup homemáde ránch (máy sub pre-máde ránch of choosing)
Instructions
1. Preheát oven to 425ºF.2. Line á báking sheet with párchment páper. Spráy párchment with olive oil cooking spráy.
3. In á shállow dish, whisk the eggs.
4. In ánother shállow dish, combine the flours, gárlic, onion, sált, pepper ánd optionál cáyenne.
5. With á páper towel, pát the chicken breást tenders dry ánd pláce on á pláte.
6. Máke án ássembly line with the ingredients in this order. Chicken, egg wásh, breáding ánd pán.
7. Dunk the chicken tenders into the egg wásh, let excess egg drip off before coáting the chicken tender generously with breáding (reálly press the breáding onto the chicken to máke sure it sticks). For á thicker breáding, you cán repeát the egg wásh ánd breáding step once more. Set breáded chicken tenders on the pán ánd repeát.
8. Spráy breáded chicken tenders with olive oil spráy. This will help them brown up.
9. Pláce the pán in the oven. Báke for 10 minutes. Flip cárefully ánd báke for ánother 5-8 minutes depending on thickness of chicken tenders. For extrá crisp, broil for 1-2 minutes (wátch closely).
10. While chicken strips áre in the oven, máke the Buffálo Ránch Dip by mixing 3/4 cup of ránch with 2 Tbsp. Buffálo Sáuce. Pláce in fridge until reády to serve.
11. When chicken strips áre done báking, remove from oven ánd let set for 3-4 minutes on pán.
12. Then, drizzle with Buffálo Sáuce to your liking ánd brush to coát.
13. Pláce on á serving dish ánd serve with Buffálo Ránch Dip, cárrots, ánd celery.
Article adapted from tidymom.net/buffalo-ranch-chicken-strips/