Buffalo Chicken Sauté

March 28, 2019
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Something you probably don’t know about me is I used to a vegetarian. I was a vegetarian off and on from college until I was 31. The longest I ever remained a vegetarian was 2 1/2 years.

I tell you this because the ONLY thing that I craved as a vegetarian were buffalo chicken wings. It’s so weird.

I am no longer a vegetarian & I do still love me some wings BUT I know how horrible they are for you. I was at a local farm to table restaurant & they had an appetizer just like this. I couldn’t stop eating it. I almost licked the plate clean.

The next logical thing to do was come home & try to recreate it so I could share it with ALL of you.

Now this dish isn’t clean BUT again, it’s a much healthier version of buffalo chicken wings than what you would normally get out at a restaurant. So enjoy this little indulgence with a smile on your face.

2 pounds Chicken breasts or tenderloin, cut into bite-size pieces

1/2 Cup Tapioca Flour

1-2 Tablespoons Coconut Oil

1/2 Teaspoon Kosher Salt

3 Celery Ribs sliced on a bias (you can even use the leaves)

Blue Cheese Crumbles to taste

1/4 Cup Butter

1/3 Cup Franks Hot Sauce or another Buffalo Wing Sauce of your choice

  1. Add the Tapioca & chicken to a large bowl or plastic bag. Toss to coat. Once coated discard the remaining flour.

  2. Heat a large skillet with 1 Tablespoon of Coconut oil at a time. Cook the chicken until golden brown on each side . You’ll probably have to do this in batches so you don’t overcrowd the pan & steam the chicken instead.

  3. Melt the butter & mix it with the hot sauce until well combined.

  4. Once the chicken is cooked, add it back to the pan & toss in the celery ribs, hot sauce mixture & blue cheese.

  5. Enjoy!

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