Anti Inflammatory Dairy Free Buffalo Chicken Tenders
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb chicken tenders
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Ā½ tsp salt
- Ā½ tsp black pepper
- 2 large eggs
- 1 tbsp hot sauce
- 1 cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - Ā½ cup vegetable oil, for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the buffalo sauce
- Ā½ cup hot sauce (such as frank's redhot)
- 3 tbsp vegan butter
- 1 tsp white vinegar
- Ā¼ tsp garlic powder
For serving
- celery sticks, for serving (optional)
- dairy free ranch dressing, for serving (optional)
Can be omitteddairy free ranch dressing
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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