Shake and Bake Chicken + Buffalo Aioli
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Serves: 6-8 servings
 
Ingredients
Shake and Bake Chicken
  • 2 pounds chicken tenders (or chicken breasts, cut into chicken tenders)
  • 1 egg
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • 1 tsp salt
  • 2 tsp garlic powder
  • ½ tsp black pepper
  • 1 tsp paprika
  • Pinch of cayenne (omit if you don't like spicy)
Buffalo Aioli
  • 1 cup avocado oil
  • 1 egg
  • 3 tbsp Frank's Red Hot
  • ½ lemon, juiced
  • 1 tsp garlic
  • ½ tsp black pepper
Instructions
Shake and Bake Chicken
  1. Preheat the oven to 400 degrees.
  2. You'll need a medium sized container with a lid - I use a 6 cup Pyrex. Crack an egg into your container and whisk it. Then place all the chicken tenders in the container and mix them up with the egg.
  3. In a small bowl, mix the coconut flour, almond flour, salt, garlic powder, black pepper, paprika and cayenne. Dump the flour mixture into the container on top of the egg drenched tenders. Put the lid on the container and shake, shake, shake! It doesn't take long for the flour to coat the chicken tenders, I'd guess about 30 seconds.
  4. Place each tender onto a parchment paper lined baking sheet. Put into the oven for 10 minutes. After ten minutes, take the baking sheet out of the oven and flip each tender over. Put back in the oven for 5 more minutes.
Buffalo Aioli
  1. While waiting for the tenders to cook, prepare the aioli! Place all of the ingredients large/tall container or mason jar.
  2. Use a stick blender to emulsify. Start emuslifying with the stick blender on the bottom of your container. Very slowly work your way up until all of the oil has been emulsified.!If you want to use a whisk or a food processor to make the aioli, refer to my Best Ranch Ever post.
Recipe by Savor and Glow at https://savorandglow.com/shake-and-bake-chicken-buffalo-aioli/