# Required Ingredients:
→ Chicken Coating
01 - 1 pound chicken tenders
02 - 1 large egg
03 - 2 tablespoons heavy cream
04 - 1 cup almond flour
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil or avocado oil
→ Buffalo Sauce
12 - 1/3 cup hot sauce
13 - 3 tablespoons unsalted butter, melted
14 - 1/2 teaspoon garlic powder
→ Ranch Dip
15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tablespoons fresh chives, finely chopped
18 - 2 tablespoons fresh parsley, finely chopped
19 - 1 tablespoon fresh dill, finely chopped
20 - 1 teaspoon garlic powder
21 - 1 teaspoon onion powder
22 - 1 tablespoon lemon juice
23 - Salt and pepper to taste
→ Sides
24 - 4 large celery stalks, cut into sticks
# Preparation Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. In a shallow bowl, whisk together egg and heavy cream. In a separate bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
02 - Dip each chicken tender into the egg mixture, then coat thoroughly in the almond flour mixture. Place coated tenders on a plate.
03 - Heat olive oil in a large skillet over medium heat. Fry chicken tenders in batches for 2 to 3 minutes per side until golden brown. Transfer to prepared baking sheet.
04 - Bake tenders for 10 to 12 minutes, or until cooked through.
05 - Whisk together hot sauce, melted butter, and garlic powder in a bowl.
06 - Mix mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Chill until ready to serve.
07 - Toss cooked chicken tenders in buffalo sauce until evenly coated. Serve with celery sticks and ranch dip.
