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.
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.
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
While waiting for the tenders to cook, prepare the aioli! Place all of the ingredients large/tall container or mason jar.
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/