I had such a craving for buffalo chicken and I had some leftover carrot spirals that I wanted to use for lunch. I love eating carrot sticks with buffalo wings so I thought, “why not combine the two flavors?”. I used what I had left of my Tessemae’s Buffalo Sauce (which is my absolute favorite!) but it was not enough to cover the entire batch of chicken so I mixed some ghee and Frank’s Hot Sauce to make a buffalo wing sauce. Not bad, I must say. I included spinach for some color and some nutritional punch. This recipe is a work-in-progress but it totally hit the spot and was quite simple. Feel free to keep the Frank’s hot sauce around for some extra sprinkles once you’re ready to serve.
Buffalo Chicken & Carrot Spirals
Print RecipeIngredients
- 2 chicken breasts, in 1 inch cubes
- Tessamae's Buffalo Sauce
- 1/2 cup tapioca flour
- 2 eggs
- 1 cup almond flour
- 2 tbsp ghee
- 1 package of carrot spirals
- 2-3 cups of fresh spinach, sliced
- salt and pepper
- Frank's hot sauce or hot sauce of your choice
Instructions
Cut chicken into 1 inch cubes and dry with a towel.
Pour tapioca flour into medium bowl.
Crack eggs into medium bowl and whisk.
Pour almond flour into large bowl.
Toss chicken pieces into tapioca flour to fully coat.
Toss chicken pieces into egg bath and stir to coat.
Toss chicken into almond flour bowl and stir to fully coat.
Set chicken aside in refrigerator for about 30 minutes to allow coating to set.
Heat a large skillet over medium heat and melt ghee.
Pour in Tessamae's Buffalo Sauce. Watch for a small amount of splatter.
Remove chicken from refrigerator and place in skillet. May have to break into separate batches. Salt and pepper the chicken. Turn halfway through until cooked thoroughly.
Toss in carrot spirals. Allow to cook about 2 minutes.
Toss in spinach and cook 30 seconds.
Plate and serve with extra hot sauce, if necessary.
No Comments