Ingredients
- 1 lb chicken breast strips
- 1 egg, beaten
- 3/4 cup Panko crumbs – (skip for low carb or paleo option)
- 1/2 cup almond flour (I use Bob’s Red Mill)
- 1/2 cup Frank’s Red Hot Sauce
- 1/2 tbs ghee
- 1 tsp garlic salt
- 1 tsp onion powder
- salt and pepper to taste
- ranch for dipping (I love Primal Kitchen Foods Vegan Ranch – use code BEAUTY10 for 10% off)
Instructions
- Place beaten egg, almond flour mixed with seasonings and panko crumbs in separate plates/bowls
- Spray the bottom of the air fryer (affiliate link) with a little cooking spray
- Dip chicken into the almond flour, then the egg wash, and roll in panko until well coated. NOTE: for paleo/low carb chicken strips, pat chicken dry and dip in egg wash first and then coat with almond flour mixture.
- Place in air fryer (affiliate link) and spray the top of the chicken with a little more cooking spray
- Fry at 375 for 7-8 minutes. Flip and cook for an additional 5-7 minutes or until no longer pink
- While chicken is in the air fryer (affiliate link), warm buffalo sauce in a small sauce pan and whisk in ghee
- Remove chicken from air fryer (affiliate link) and place in a mixing bowl
- Toss chicken in buffalo sauce until well coated
- Serve with celery, carrots and ranch