AIR-FRYER :

1. In a small bowl mix together the almond flour, tapioca flour, salt, pepper, chili powder, paprika, cayenne, garlic powder, and nutritional yeast. In another small bowl, whisk 2 eggs. Set out the cubed chicken, whisked eggs, and flour mixture in an assembly line.

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2. Preheat air fryer to 375 degrees.

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3. Bread the cubed chicken by dipping it in the egg mixture, then rolling it in the flour mixture. Place on a plate and repeat with remaining chicken.

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4. Once air fryer is preheated, place chicken in your air fryer basket leaving space between the pieces. Spray the tops of the chicken with a light coating of avocado or extra virgin olive oil.

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5. Cook the chicken in 2 batches. Close drawer and cook chicken on manual at 375°F for 16-18 minutes (it depends on your type of air fryer). Pause halfway through cooking time to carefully flip the chicken pieces over.

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6. Dump the chicken carefully on a cooling rack and do 2nd batch.

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7. While the chicken is cooking, make the buffalo sauce. Add hot sauce, ghee, lemon juice, coconut aminos, garlic powder, paprika, cayenne, salt, and pepper to a small saucepan over medium-low heat. Cook until warmed through and combined, stirring every 30 seconds, for about 3 minutes.

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8. Once chicken is done, add to a large bowl and pour buffalo sauce over chicken. Carefully mix to coat the chicken. You can also pour hot sauce over individual servings (do this if reheating the chicken later - it does not reheat well after the sauce has already been poured over).

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9. Serve with whole30 ranch, carrots, celery, and anything else you’d like!

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OVEN :

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. I also put a wire rack on top of the baking sheet (optional).

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2. In a small bowl mix together the almond flour, tapioca flour, salt, pepper, chili powder, paprika, cayenne, garlic powder, and nutritional yeast. In another small bowl, whisk 2 eggs. Set out the cubed chicken, whisked eggs, and flour mixture in an assembly line.

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3. Bread the cubed chicken by dipping it in the egg mixture, then rolling it in the flour mixture. Spread out the chicken pieces on the baking sheet/wire rack.

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4. Once the oven is preheated, bake for 20 minutes, flipping chicken pieces over halfway through cooking time.

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5. While the chicken is cooking, make the buffalo sauce. Add hot sauce, ghee, lemon juice, coconut aminos, garlic powder, paprika, cayenne, salt, and pepper to a small saucepan over medium-low heat. Cook until warmed through and combined, stirring every 30 seconds, for about 3 minutes.

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6. After 20 minutes, turn the oven up to broil setting (525 degrees) and cook chicken for another 3 minutes, until slightly browned on top.

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7. Once chicken is done, add to a large bowl and pour buffalo sauce over chicken. Carefully mix to coat the chicken. You can also pour hot sauce over individual servings (do this if reheating the chicken later - it does not reheat well after the sauce has already been poured over).

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8. Serve with whole30 ranch, carrots, celery, and anything else you’d like!