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