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Buffalo Chicken Tenders

This recipe for fun finger food is a classic one, that couldn’t be more simple. Buffalo chicken wings is a favorite of many, and isn’t a recipe that’s too hard to tweak to make it just a bit more healthy.

Bill and I love finger foods. Nothing quite like picking apart a tasty piece of chicken with your bare hands, finger lickin’ good! Eating with your hands is also a great way to embrace your inner “cave person”, so get your wet naps ready for this tasty recipe!

Ingredients:

  • 1-2 lbs boneless, skinless chicken tenders
  • 1/4 cup coconut oil or grass fed butter, melted
  • 1/4 cup Franks Red Hot
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Process:

  1. Preheat oven to bake at 400.
  2. Whisk sauce ingredients together in a small bowl.
  3. Place chicken in a gallon Ziploc bag and pour sauce over chicken.
  4. Seal bag and toss chicken in buffalo sauce.
  5. Place chicken tenders on a broiler pan and bake at 400 for 25 minutes.

Dill Dip
Ingredients:

  • 1 cup full fat sour cream
  • 1 tablespoon dried dill
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Process:

  1. Whisk all ingredients in a small bowl.
  2. Serve.
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This was a delicious recipe for buffalo chicken fingers. This recipe would be great for chicken wings, or chicken thighs. This is a great option for a Paleo friendly party food!

As always, enjoy!
COMMENTS

  1. February 28, 2011

    I do something similar, but add minced garlic.

  2. February 28, 2011

    I have made a similar dill dip recipe before, using coconut cream in place of the sour cream. It had the same consistency, and the dill, garlic and other seasonings really helped mask the coconut flavour.

  3. February 28, 2011

    Does the coconut oil go in the sauce or is it to grease the pan?

  4. February 28, 2011

    Hey Katie -
    It's a part of the sauce. When combined with cooler ingredients, it has a tendency to re-solidify so work quickly! It's not going to ruin it if it hardens, but you'll get more even coverage when it's warm.

  5. February 28, 2011

    This looks and sounds soo… good! I can't wait to try these!

  6. March 1, 2011

    We had this last night!! Thank you so much! It was awesome!

  7. March 2, 2011

    We had this tonight – it's a keeper. Easy & delicious! Your recipes ROCK … I've had lots of success with your site (mac nut mayo has played a starring role in lunch every day this week). I am so glad I found you!

    My sauce did start to re-solidify, I made a note to let my hot sauce warm up a bit out of the fridge before mixing … that should help, right?

    Wish I would have read the comments before cooking (note to self!) because I made the sour cream dip for the fam and it was hard for me to resist. I'll try it with coconut cream soon. Thanks for the suggestion, dairy and I don't get a long but I miss the dips!

  8. March 2, 2011

    Annette- Thank you for the kind words. We are so happy that you found success with this recipe!

    For the sauce, you could also make it on the stove top in a small sauce pan which would help keep the coconut oil from re-solidifying from the cool temperature of the hot sauce. You did the right thing though by bringing the hot sauce to room temperature.

    Using coconut cream would definitely be a delicious, non dairy way to make the dill dip. We prefer Thai Kitchen brand coconut milk for things like that because the cream separates from the water more so than any other coconut milk we have used. Another option would be to use the home made mayonnaise for your base for the dill dip, that is delicious as well!

    Enjoy!

  9. March 14, 2011

    Making the chicken for dinner. Gonna smother it with onion, bell pepper and cheese. Mmmm.

  10. March 18, 2011

    Made the chicken and it was awesome! Thank you!

  11. March 30, 2011

    You're welcome!

  12. August 10, 2011

    Mmmm these look so good! It's just a shame that I can't eat regular vinegar. I've been on the hunt for a good hot sauce that's either vinegar-free, or uses apple cider vinegar. When I find one, I'm totally going to make these!

  13. August 12, 2011

    @WinterRose-we LOVE Organic Harvest Chipotle Habanero Pepper Sauce. That brand only uses Apple Cider Vinegar. We also have a homemade hot sauce recipe in our new cookbook! http://www.makeitpaleo.com. It's available for pre-order on Amazon or Barns and Noble now.

  14. December 20, 2011

    Does this not have a coconut taste using that oil?? Sounds like hot sauce and coconut oil wouldn't taste too good together??

  15. foodrebelle
    foodrebelle
    August 18, 2014

    We had this for dinner and it was really good. Coconut oil is fine!

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