Directions
Prep Your Station: Preheat your oven to 350°F / 175°C and lightly grease a baking sheet.
In a shallow bowl, whisk together the egg and heavy cream.
In a separate bowl or a large zip-top bag, combine the almond flour with a generous pinch of salt and pepper.
Coat the Chicken: Season the chicken tenders with salt and pepper.
Dip each tender first into the egg mixture, letting any excess drip off, then press it firmly into the almond flour mixture, ensuring it's completely coated on all sides.
Bake to Perfection: Arrange the coated tenders in a single layer on your prepared baking sheet, making sure they aren't touching.
Bake for 30 minutes, or until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F / 74°C.
Sauce and Serve: Allow the tenders to cool for a minute.
Place the baked tenders in a large bowl, pour the buffalo sauce over them, and gently toss until every piece is evenly coated.
Transfer to a plate and enjoy immediately!
Don't overcrowd the baking sheet. Giving the tenders space allows air to circulate, which helps them get crispy instead of steaming.
