Gluten Free | Whole30 Buffalo Chicken Tenders

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Whole30 Buffalo Chicken Tenders

1.75 pounds boneless skinless chicken tenders
3-4 tablespoons coconut flour
2 eggs, whisked
1-2 tablespoons hot sauce*
2/3 cups raw cashews
1/3 cup shredded coconut
2 teaspoons chili powder
1 teaspoon paprika
1/2-1 teaspoon cayenne pepper*
salt and pepper, to taste

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Add the cashews to a Vitamix, high powered blender, or food processor. Pulse until nuts are coarsely ground, but still a little texture remains, about 30 seconds.
  3. Set up an assembly line. Mix together the ground cashews, coconut shreds, chili powder, paprika, cayenne, and salt and pepper and place on a plate. Have the coconut flour in a separate shallow bowl or plate. Mix together the whisked eggs and hot sauce in a shallow bowl.
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