- 1 lb chicken tenders (boneless, skinless)
- 1 large egg
- 1 cup Barney Bakery Almond Meal
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup hot sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
Preheat oven to 400F. Prepare a large baking sheet with parchment paper.
In a small bowl whisk together the egg with 2 tablespoons of water to make an egg wash. In a separate bowl, mix the almond meal, paprika, cayenne pepper, parsley, salt, and pepper together.
Cut the chicken into tenders (you can also buy them already pre-cut). Place a chicken tender in the egg wash and shake off the excess. Immediately place the chicken tender in the Barney Bakery Almond Meal bowl and coat liberally. Shake off, then place on the prepared baking sheet. Repeat for remaining chicken tenders.
Bake at 400F for 16 minutes flipping halfway through. After 16 minutes, turn the broiler on high. Broil 5 minutes to make the chicken extra crispy.
While the chicken bakes, stir together the ingredients for the buffalo sauce. Serve immediately with chicken tenders and a veggie side.