I love some buffalo chicken. My husband and I really enjoy a salad bar, especially in the summer time. Zach typically puts buffalo chicken on his. But he has joined me this year and has cut out gluten and dairy, to see how he feels (he feels loads better for the record). And I have been working hard to cook us some delicious meals for us that he will love, without feeling like he’s restricted. So I have been planning this recipe for a couple of weeks. I made some fried chicken with tapioca and coconut flour two weeks ago (I’ll post that this week too), and it clicked: I should make this with buffalo chicken. I think I was more excited to make it for Zach and to transform something he likes into a better option.
This was hands down one of my favorite recipes I’ve made the last month. And I have been posting and experimenting, a lot, so that is saying something. We ate it with salad, but it is good on it’s own with broccoli or sweet potato fries or tator tots (working on a recipe for this too). And it really didn’t take that long to make. SO GOOD!
Buffalo Chicken Salad
- 1 lbs. chicken breast
- 3 cups pork rinds
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1/3 cup tapioca flour
- 1/3cup coconut flour
- 2 eggs, local pasture-raised
- ¼ cup coconut milk
- 1 cup buffalo sauce
How to Make it Happen:
Pulse the pork rinds, salt, pepper, garlic powder, and onion powder in a food processor. Place in a bowl.
Heat bacon fat in a skillet on medium/high heat.
In a separate bowl whisk the eggs and milk. And then in a third bowl place the flours.
Cut the chicken into strips and then further into bites. Dip first into the flour, then the egg and then the pork rind mix.
Cool for a few minutes. Dump into a big bowl. Cover with the buffalo sauce and toss them thoroughly. Sprinkle on top of a salad. Eat and enjoy!