Gluten-Free Buffalo Chicken Tenders

These gluten-free tenders make the perfect weeknight meal. They’re delightfully crispy and have a kick the whole family will love.

Serves: 4Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup raw cashews
  • 1⁄4 cup shredded coconut
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 3 tablespoons coconut flour
  • 2 large eggs, beaten
  • 1 tablespoon hot sauce
  • 1 pound boneless and skinless chicken breast tenderloins
  • Ranch, to serve
  • Carrots, to serve
  • Celery, to serve


  • Preheat oven to 350°F. Prepare baking sheet with aluminum foil.
  • In food processor, process cashews until coarsely ground. In shallow bowl, combine ground cashews, shredded coconut, chili powder, paprika, cayenne pepper, salt and pepper.
  • In another shallow bowl, combine eggs and hot sauce.
  • In another shallow bowl, place coconut flour.
  • Coat chicken in coconut flour, dip into egg mixture then roll in cashew mixture. Place prepared chicken on baking sheet.
  • Bake 20-25 minutes.
  • Serve with ranch, carrots and celery.