Buffalo Chicken Tenders with Blue Cheese Salad
Yes, yes, yes! This meal has the most incredible flavor without any of the gluten, sugar or seed oils that you typically get if you ordered this off of a menu. This was such a huge hit, and we will be making this as often as we possibly can. ENJOY!
PREP TIME
30 minutes
COOK TIME
20 minutes
INGREDIENTS
23
Serves: 4
Ingredients
- 333 Pasture-raised Chicken Breasts - US Wellness Meats
- 0.5 cup0.5 cup0.5 cup Arrowroot Powder
- 0.5 cup0.5 cup0.5 cup Paleo Baking Flour - Bob's Red Mill
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Garlic Powder
- 222 Eggs
- 111 Avocado Oil, Enough for Frying
- 3 Tbsp3 Tbsp3 Tbsp Butter, Salted
- 0.75 cup0.75 cup0.75 cup Hot Sauce - Frank's RedHot
- 0.5 cup0.5 cup0.5 cup Blue Cheese Crumbles
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.25 cup0.25 cup0.25 cup Sour Cream
- 0.25 cup0.25 cup0.25 cup Heavy Whipping Cream
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Lemon Juice
- 0.125 tsp0.125 tsp0.125 tsp Red Wine Vinegar, Just a few drops will do
- 8 cups8 cups8 cups Lettuce, Green Leaf, Chopped
- 0.5 cup0.5 cup0.5 cup Tomato, Grape, Sliced
- 0.25 cup0.25 cup0.25 cup Red Onion, Sliced
BUFFALO SAUCE INGREDIENTS
BLUE CHEESE DRESSING
SALAD INGREDIENTS
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the salad dressing by adding all of the ingredients to a medium sized mixing bowl.
- Mix together all of the ingredients until the dressing is smooth and fully combined. Set aside.
- Add the oil to a large soup pot. Pour about 1 – 2 inches worth of oil.
- Heat the oil over medium heat.
- Make the breading by combining all of the ingredients with the exception of the eggs in a large Ziplock baggie.
- Ensure that the oil is hot enough by sticking a wooden spoon in the oil about an inch deep and watch for bubbles.
- It’s very important that the oil is hot enough to prevent the batter from falling off of the chicken.
- Working in batches, add the chicken to the egg batter and fully coat.
- Place the egg battered chicken in the baggie with the breading mixture, close the bag and shake until the chicken is fully coated with the breading.
- Using large tongs, add the chicken to the hot oil. Pan fry for a few minutes until golden brown.
- Make the buffalo sauce while the chicken is cooking. Add the butter and sauce to a medium sized pan and heat over low.
- Once the chicken is easy to move and doesn’t stick to the bottom, flip it over and fry on the other side until golden brown.
- Place the cooked chicken strips on a plate lined with a paper towel. Continue cooking the rest of the chicken strips.
- While the chicken is cooking add the lettuce, onions, and tomatoes to a large bowl.
- Evenly coat the salad with the dressing. Set aside.
- When the chicken is all done, add it to the pan with the buffalo sauce and fully coat each piece.
- Plate the salad, and top with the chicken tenders.
- ENJOY!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Grain Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 448 |
| Fat: | 25 g |
| Carbohydrates: | 44 g |
| Protein: | 9 g |
| Cholesterol: | 81 g |
| Sodium: | 2895 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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