Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 16 ingredients for grocery delivery
Preheat your oven to 400 degrees Fahrenheit. Place a seasoned cast iron pan in the oven for 10-15 minutes to heat up.
Grind some pork rinds in a blender or food processor until a flour forms, then measure out ¼ cup of the ground rinds. In a bowl, combine the ground pork rinds, almond flour, coconut flour, dill, parsley, garlic, onion, black pepper, and salt.
In another bowl, whisk together the coconut milk, 1 tablespoon of buffalo sauce, lemon juice, salt, and egg.
Set up an assembly line by coating each chicken tender in the egg wash, then coating the tender in the flour mixture. Once the chicken is coated, place them carefully on a parchment covered plate or sheet pan. Repeat until all of the chicken is coated.
Carefully remove the pan from the oven and place it over medium heat on the stovetop. Melt a tablespoon of butter in the pan and pour the melted butter into a small bowl with the remaining buffalo sauce and mix together. Set the buffalo sauce aside in a place where it can be kept warm.
Heat another tablespoon of butter in the pan. Once melted and bubbly, add half of the chicken tenders. Sear the chicken for 2 minutes on each side. Set the seared chicken aside. Add another tablespoon of butter and repeat with the remaining chicken tenders.
Add the last tablespoon of butter and melt it in the pan. Add all of the seared chicken tenders back to the pan in a single layer. Place the pan in the oven for an additional 5-7 minutes, or until the internal temperature of the chicken tenders reach 165 degrees Fahrenheit.
Remove the pan from the oven and brush the warm buffalo sauce mixture on top of the chicken. Top with chopped chives and serve immediately with more buffalo sauce, ranch dressing, and sliced carrots and celery.