When I first started looking for paleo recipes I came across this one from Primal Palate.  In fact, I think it was the very first recipe I ever pinned, so I’ve had my eye on it for a while.  Well, this past week I tried making them, and while they were very good…they weren’t exactly what I envisioned for some buffalo chicken strips.

I was missing the “breading” that comes on traditional buffalo chicken strips.  The crispy outer coating that tastes so delicious.  So tonight, I decided to try something new to see if it would work.  And boy, were the results DELICIOUS!  I was so tickled with the results, I decided to share it with you.

I made this tonight for just me, so I cooked one chicken breast.  Just double (or triple) your recipe to serve more.


  • 1 boneless/skinless chicken breast
  • 1/2 cup almond flour/meal
  • 1 tsp chili power (or cayenne if you prefer, I just didn’t have any)
  • salt and pepper to taste
  • 2 Tbs coconut oil
  • 1 egg
  • Frank’s Red Hot Sauce to taste


Slice your chicken breast into a few strips (I cut mine into thirds).  Heat your coconut oil over medium heat.  While oil is heating, scramble your egg in one bowl, and combine almond flour with your spices in another bowl.  Once oil is hot, dredge your chicken strip through the egg and then completely coat it with the almond coating.

Carefully put your chicken into the hot oil and cook until browned and chicken is cooked through.  I cooked it about 5-7 minutes per side.  The coating got really brown, almost burned looking, but it did NOT taste burned.  Not at all.  I just think that’s the nature of the almond flour.

Remove from pan and drizzle as much (or as little) Frank’s Red Hot sauce all over the strips.

You can call this “Gluten-Free Buffalo Chicken” or “Low-Carb,” either way…. Enjoy!