Crispy Buffalo Chicken Fingers
Recipe type: chicken, entree, appetizer
Cuisine: recipe inspired by: Brittany Angell
Prep time: 
Cook time: 
Total time: 
Serves: 4
These chicken fingers are crispy, a bit spicy, and are really healthy. Make a big batch because they will go fast!
  • 1-1/2 lb. boneless organic chicken thighs, cut into thirds vertically
  • Wet ingredients:
  • 6 Tbs of your favorite Buffalo wing sauce (this is one of the few recipes I buy traditional, not organic... and here's a gallon of it!)
  • ¼ cup almond milk
  • 3 Tbs grass-fed butter
  • Dry ingredients:
  • ½ cup tapioca flour
  • ½ cup almond flour (I like this one)
  • ¼ cup of whatever seeds you like (hemp seeds, chia seeds, flax seeds, sesame seeds) (optional)
  • 20 grinds of fresh black pepper
  • ½ tsp sea salt
  1. Preheat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Combine all of the wet ingredients in a small pot and heat over medium-low heat, whisking until the butter is melted and the mixture is thickened a bit, about 5 mins.
  4. Pour the mixture into a large bowl.
  5. In a shallow pie plate, combine all of the dry ingredients. Feel free to use any or all of the seeds mentioned above (or none at all). Mix well.
  6. Season the chicken with sea salt.
  7. Put all of the chicken pieces into the bowl with the wet mixture. Stir until coated well.
  8. Remove each piece of chicken individually, and dredge in the dry mixture and place each piece on the baking sheet in a single layer, making sure that none of the pieces are touching each other. Make sure each piece is heavily coated!
  9. Bake the chicken until cooked through and crispy. Mine took about 40 minutes.
  10. Remove from the oven and serve on a platter with whatever dipping sauces you like. (We never made it to the dipping sauce stage... they were all eaten too fast!)
Recipe by Kitchen of Youth at