Whether you eat this Whole30 Crispy Buffalo Chicken on top of a veggie loaded salad or alongside oven roasted french fries and celery sticks or even by itself dipped into homemade ranch dressing, you cannot go wrong! As soon as I took my first bite, I knew this recipe was going to be a new part of my weekly meal rotation.
Whole30 Crispy Buffalo Chicken
As someone that is allergic to gluten, among other food allergies, it has always been important to me to recreate recipes I love but also fall in line with my dietary restrictions. I have always loved breaded chicken of all kinds, and just recently created my Cassava Flour Breaded Chicken (here!) that I have with everything! Seriously, pasta, salad, by itself… everything!
Since I love it so much, I thought I’d take it one step further. That’s right, I coated my favorite chicken in buffalo sauce (I love the brand The New Primal for Whole30 compliant buffalo sauce, here!) and created a clean ranch dressing to pair it with. Dare I say it’s a new favorite?
For Everyone
Here’s the thing, whether you also have food sensitives, try to eat clean foods and ingredients, or if you don’t pay attention to either of the above, I have a strong feeling you’ll love my healthy recipes inspired by the traditional versions I had growing up. Give this one a try and see for yourself! It’s one of those recipes you have to do a double take to remember that it’s healthy.
It’s versatile, too. It is amazing over salad loaded with lots of fresh veggies and equally as amazing when made into chicken fingers with homemade fries or in between lettuce buns as an “unwich.” You can serve it up any way to make everyone at your table happy!
It’s easy, too!
All you need for this recipe is to follow the recipe for my Cassava Flour Breaded Chicken (see below or search the recipe using my search bar), then use 1 tbsp off buffalo sauce per chicken breast and gently cover completely. To do this, I waited for my chicken to cool on a drying rack, then placed each piece, one by one, into a larger bowl, then drizzled the buffalo sauce over top. I used my hands to carefully cover the piece of chicken without removing any of the breading. SO easy, a little messy, and totally worth the extra step.
Special Offer for my KK&F Fam!
Not all cassava flours are created equal. Some are grainy while others are super high quality. Otto’s Naturals is the only cassava flour I use, and they were nice enough to give me a discount code for you all! Use “kaylaskitchandfix” at checkout for a discounted price. They also have free shipping on all orders! Click here to shop!
Whole30 Homemade Ranch Dressing
Ingredients
- ½ cup compliant avocado oil mayo (I use my homemade recipe! I have options for vegan & paleo)
- ¼ cup compliant coconut milk (I like to use light canned to keep it smooth; omit for a dinning sauce!
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chives
- 1 tbsp cilantro
- ¼ tsp dill
- 1 tsp lime juice
- ¼ tsp salt
Instructions
- Finely chop chives, cilantro and dill, juice lime and mix all ingredients together.
- Refrigerate covered for 4-7 days! If you use dried spices, it may last longer.
Notes
Cassava Flour Breaded Chicken
Ingredients
- 2 lbs chicken breast
- 1 egg
- ½ cup milk (I use coconut)
- ½ cup cassava flour (I use Otto's Naturals, add more as needed)
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper, to taste
- 4 tbsp avocado oil, separated (add more as needed)
Instructions
- Whisk egg and milk together in a large bowl. Place all of your chicken into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
- Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm.
- While the pan is heating, mix together cassava flour, paprika, garlic powder, onion powder, salt and pepper in a large bowl and place next to the stove.
- Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
- Piece by piece, move chicken from the milk to the flour using a fork and coat each piece in the flour completely.
- Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
- Move the chicken to a drying rack and let cool so that the coating is less likely to fall off.
This is now one of my favorite buffalo chicken recipes! Tastes just like something you would get at a restaurant but you feel so much better after eating it because it’s homemade. This recipe is so good with Kayla’s homemade ranch dressing over a salad!
Hi Sam! I’m so happy to hear this was restaurant quality and left you feeling great! Love having it over a salad with my ranch too *heart eyes* Thanks for making!