Ingredients

The following ingredients have 4 Servings
  • 1/4 cup avocado oil, or oil of choice
  • 1 pound boneless skinless chicken, diced into bite sized pieces
  • 2 eggs
  • 1/2 cup (60 grams) tapioca flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup, plus 1 teaspoon hot sauce (we used Frank’s), divided
  • 2 tablespoons grass-fed butter or ghee

Instruction

  • Heat oil in a heavy-bottom medium skillet over medium heat.
  • Whisk together eggs, tapioca flour, salt, pepper and 1 teaspoon hot sauce in a medium bowl.
  • Place chicken into batter and toss until coated.
  • Once oil is hot, carefully place chicken into hot skillet.
  • Fry on both sides until golden brown.
  • Remove from skillet and place on plate lined with paper towels.
  • Meanwhile, make buffalo sauce: heat remaining hot sauce and butter together in a skillet. Whisk together until fully combined.
  • Add in chicken and toss until coated.
  • For extra crispy chicken: transfer chicken to a lined baking sheet and broil for 2-3 minutes on each side, watching carefully not to burn.
  • Serve immediately with vegetable crudités and your favorite dipping sauce.