Go Back
+ servings
Paleo Buffalo Chicken Strips w/ Whipped Goat Cheese Dipping Sauce (GF) | Perchance to Cook
Print Recipe
5 from 1 vote

Paleo Buffalo Chicken Strips with Goat Cheese Dipping Sauce (GF)

Prep Time10 mins
Cook Time25 mins
Total Time25 mins
Course: Main Course
Servings: 4 +
Author: Dominique


  • 1.5 pounds chicken tenders
  • 1 egg, whisked
  • 1 cup almond flour
  • 1/2 tsp paprika
  • 1/2 tsp + 1/8 tsp salt (divided btw chicken and goat cheese sauce)
  • 1/4 tsp + 1/8 tsp pepper (divided btw chicken and goat cheese sauce)
  • 3/4 tsp cayenne pepper
  • 4-5 Tbs Franks Redhot sauce (Franks is paleo) (divided btw the chicken and goat cheese sauce)- Also you may want to use more to make these hotter
  • 4 ounces goat cheese
  • 1 Tbs horseradish mustard
  • 2 Tbs apple cider vinegar
  • 1 Tbs maple syrup
  • 1/4 tsp garlic powder


  • Preheat the oven to 375 degrees.
  • Wash and dry the chicken and cut them into the chicken finger/strip shapes that you want.
  • Brush 1 tsp of olive oil onto a cookie sheet . I used a silicone basting brush to do this.
  • In a small bowl, whisk the egg and 1 Tbs of hot sauce together.
  • In another bowl, mix the almond meal, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper, 3/4 tsp cayenne pepper together.
  • Dunk each chicken strip into the egg and then into the almond meal mixture and place onto the greased cookie sheet. I ended up using every last drop of the egg and the almond meal mixture.
  • When all of the chicken is on the sheet, pour 3 drops of hot sauce onto each strip. Add more for larger strips or if you want it to be "hotter".
  • Put the chicken in the oven for 25 minutes.
  • While the chicken is cooking, mix the goat cheese, 1 Tbs horseradish mustard, 2 Tbs apple cider vinegar, 3-4 Tbs hot sauce (depending on how hot you want it), 1 Tbs maple syrup, 1/8 tsp of salt, 1/8 tsp of pepper, and 1/4 tsp of garlic powder together until it is a nice whipped consistency.
  • Eat the chicken with the whipped goat cheese hot sauce.
  • Enjoy :)