Low Sodium Dairy Free Buffalo Chicken Tenders

Total time40 min

Prep time20 min

Cook time20 min

Low Sodium Dairy Free Buffalo Chicken Tenders

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Ingredients

4 servings

For the chicken

1 ½ lb chicken tenders
1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 large eggs
1 tbsp hot sauce
1 cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
½ cup vegetable oil, for frying

For the buffalo sauce

½ cup hot sauce (such as frank's redhot)
3 tbsp vegan butter
1 tsp white vinegar
¼ tsp garlic powder

For serving

celery sticks, for serving (optional)
dairy free ranch dressing, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Set a wire rack over a baking sheet and place it near the stove. In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second shallow bowl, whisk the eggs with 1 tbsp hot sauce until combined. Place the panko breadcrumbs in a third shallow bowl.
2
Working one at a time, dredge each chicken tender in the seasoned flour and shake off the excess, then dip it in the egg mixture, letting any excess drip off, then press it firmly into the panko so the crumbs adhere on all sides. Set the coated tender on the wire rack and repeat with the remaining pieces.

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