Air Fryer Low Carb Buffalo Chicken Tenders with Cheesy Cauliflower Tots

Buffalo Chicken Tenders

• 1 lb. boneless skinless chicken breast tenders
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 egg, beaten
• 1/2 cup + 2 tbsp. Frank's Hot Wing Sauce, divided
• 1 1/4 cup almond flour
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 1/4 tsp. cayenne pepper
• Olive oil spray
• 2 tbsp. butter

Lay the chicken out in a single layer and season with salt and pepper on both sides.  In a small bowl, whisk together the egg and 2 tbsp. hot sauce.  In a medium bowl, whisk together the almond flour, garlic powder, onion powder, paprika, and cayenne, until well combined.  

Dip the chicken tenders into the egg mixture and then dredge into the flour mixture.  Repeat until all chicken is coated.

Turn air fryer on and lay as many of the chicken tenders into the basket that fit in a single layer.  Spray the chicken with olive oil cooking spray.  Cook for 12 minutes at 350F, flipping the tenders over and spraying with olive oil spray half way through.

Repeat with remaining chicken until all is cooked.

While the chicken is cooking, heat a saucepan over medium heat and melt the butter.  Whisk in 1/2 cup hot sauce and bring to a simmer.  Use tongs to add the chicken to the pan and toss to coat.

Enjoy!

Cheesy Cauliflower Tots

• 4 cups riced cauliflower, steamed
• 1 cup grated parmesaon
• 1/3 cup coconut flour
• 1 cup shredded mozzarella cheese
• 2 eggs, beaten
• 2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes

Preheat oven to 425F. Line a baking sheet with parchment paper.

Place steamed riced cauliflower in a bowl and stir in remaining ingredients until combined.

Use a tablespoon measure to scoop the mixture onto the sheet and form into tater-tot like shapes.

Bake for 15 minutes, flip them over, and bake for another 5 minutes.

Enjoy!!!