Boneless Buffalo Chicken Bites

Whole30 & Grain-Free


Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serving Size: 4-6



2 lbs. Boneless, Skin-on Chicken Tenderloins, halved

3 tsp. Salt

1 1/2 cups Almond Flour

1/4 cup plus 2 tbsp.Tapioca Flour

1/2 tsp. Smoked Paprika

1/2 tsp. Onion Powder

3 Large Eggs, Beaten

1 cup Coconut Oil

1 cup Noble Made Medium Buffalo Sauce (You can also choose mild or hot, depending on your preference)



  1. Season the chicken with 2 tsp. of the salt and set aside.
  2. In a large bowl, combine the almond flour, tapioca flour, remaining 1 tsp. of salt, paprika and onion powder.
  3. Pour the ]eggs into a shallow bowl.
  4. In a large skillet or Dutch oven over medium heat, melt the coconut oil.
  5. Dip the chicken in the egg, letting the excess drip off, then roll in the flour mixture to coat. Set aside.
  6. Working in batches, fry the chicken in the coconut oil until the crust is a light golden brown and the meat is cooked through, 2 to 3 minutes per side. Once cooked, place the chicken onto a paper towel-lined plate to drain.
  7. Once all of the chicken bites are cooked, place them in a bowl and pour Noble Made Medium Buffalo Sauce over top. Gently toss to coat.
  8. Serve with optional carrots, celery and your favorite ranch dressing.



This recipe was created by Michelle Smith from The Whole Smiths. See the full post here.