This recipe for Paleo Buffalo Chicken Tenders from The Primal Palate is really good and more importantly, super easy! They post a dill dip with their recipe that I did not make so click the link above if you want to try the chicken tenders with the dip. I have to confess that I don’t think my Texas Pete’s wing sauce was 100% Paleo so I recommend reading labels to find the right one for you. I wonder what the lovely people at The Paleo List would say about Texas Pete’s and Franks Red Hot types of sauces? – TJ
- 1-2 lb. boneless, skinless chicken tenders
- 1/4 c. liquid coconut oil
- 1/4 c. Frank’s Red Hot
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
Preheat oven to 400° F. Whisk sauce ingredients together in a small bowl. Place chicken in a gallon Ziploc bag and pour sauce over chicken. Seal bag and toss chicken in buffalo sauce. Place chicken tenders on a broiler pan and bake at 400° for 25 minutes. I gave the chicken another quick coating of the buffalo sauce after I took it out of the oven.
Looking for a gluten-free indulgence? Well, even if you’re not, I think you should check out this recipe from Bon Appetit Magazine. I wasn’t sure what to expect as I was mixing the batter and feeling horribly guilty. They are gluten-free so I shouldn’t have felt that way right? I just couldn’t make myself feel good about what I was doing though because of all the powdered sugar. I started to feel better when I tasted the batter because all I could taste was powdered sugar. This was great, I was not going to be tempted. Then they came out of the oven. They looked so good and smelled so good I thought I’d just have a bite. Then I had two cookies. Clearly I’m a total failure when it comes to self-control. My opinion? So good but so sweet! I even used unsweetened chocolate instead of bittersweet. I’m glad I did otherwise they would have been too sweet for me. -TJ
3 c. gluten-free powdered sugar
3/4 c. unsweetened cocoa powder
1 tsp. kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
3 Tbsp. cacao nibs
Place racks in lower and upper thirds of oven. Preheat to 350 degrees. Whisk powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites & egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment lined baking sheets, placing 2” apart. Bake, rotating sheets once and set just around the edges, 14-16 minutes. Transfer baking sheets to wire racks and let cool. Makes 2 dozen.