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Coach Richelle’s Buffalo Chicken Tenders

The key to a successful carnivore breading is ensuring the pork rinds are processed into a fine "panko" consistency, which allows them to adhere tightly to the chicken. While many commercial hot sauces contain thickeners, this homemade sauce uses the emulsification of butter and Louisiana-style hot sauce to create a rich glaze. These tenders are best served immediately after tossing to ensure the breading stays crisp while soaking up the spicy butter sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 3 –4 large chicken breasts
  • 2 –3 large eggs
  • 5 –6 oz pork rinds plain or spicy
  • 3 –4 tablespoons unsalted butter
  • 3 –4 tablespoons Louisiana-style hot sauce check for sugar-free ingredients
  • 1/4 teaspoon black pepper
  • Optional: Salt or additional carnivore-friendly seasonings to taste

Instructions
 

  • Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
  • Prepare the Breading: Place the pork rinds in a food processor and pulse until they reach a fine, crumb-like "panko" texture. Transfer the crumbs to a shallow bowl and stir in the black pepper and any optional seasonings.
  • Prepare the Egg Wash: In a separate shallow bowl, beat the eggs thoroughly until no streaks of white remain.
  • Cut and Coat: Slice the chicken breasts into even strips (approximately 1 inch wide). Dip each strip into the beaten eggs, ensuring it is fully submerged, then dredge through the pork rind crumbs. Press the crumbs firmly into the meat to ensure an even, thick coating.
  • Bake: Arrange the tenders on the prepared baking sheet in a single layer. Bake at 350°F for 30–40 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  • Make the Sauce: While the chicken bakes, combine the butter, hot sauce, and black pepper in a small saucepan over Medium heat. Whisk constantly as the butter melts. Once the mixture reaches a gentle simmer and is fully emulsified, remove from heat immediately.
  • Assemble: Place the baked tenders in a large mixing bowl. Pour the warm buffalo sauce over them and toss gently with tongs until every piece is coated.
  • Serve: Serve hot. These are excellent paired with a side of sour cream or a carnivore-friendly blue cheese dip.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: To revive the crunch, reheat in an air fryer at 375°F for 4–5 minutes rather than using a microwave.