As we gear up for the September Whole30, we want to share some of our favorite Whole30 recipes throughout the month. 

We saved one of our favorite recipes for the final week of this September Whole30! Our Hot Chicken with Buffalo Ranch is truly on fire. We brine the chicken first to keep it extra moist (soak a few hours in water with lemon, herbs, garlic, salt). Then we add the perfect GF alternative: an “Almond Crust” to give it that crispy texture. Toast the almond meal prior to coating, add your HOT spices and cook it all low and slow! Final touch: serve with a creamy buffalo ranch.

Hot Chicken with Buffalo Ranch
Makes about 16 strips

Components:
Almond Crust
Egg Wash
Brined Chicken Strips

Quick Brined Chicken
4 c Water
4 TBS Celtic Sea Salt
1 ea Lemon, juiced
2 sprigs Thyme
2 sprigs Rosemary
2 cloves Garlic, Sliced
2 lbs Chicken Breast or Tenderloins

Instructions:
BOIL all ingredients together until salt dissolves
COOL mixture 
SLICE chicken into desired strip size – we usually get 3-4 pieces per breast
SOAK the chicken in cooled brine for about 4-6 hours
REMOVE chicken & set aside for breading
RESERVE brine for brining more chicken – can reuse 3-4 times. Lasts about a week & can be frozen!

Hot Chicken Crust
1 c Almond Meal
1 tsp Celtic Sea Salt
1 tsp Black pepper
1 tsp Ground Mustard Seeds
3 tsp Paprika, Smoked
2 tsp Ancho Pepper, Ground
1 tsp Cayenne
3 each Eggs, beaten

TOAST almond meal at 325F for 10-12 mins. Opening oven & stirring almond flour frequently until golden brown
TOSS almond meal with spices, mixing thoroughly. 
BEAT eggs in large bowl & add a splash of water
PLACE almond flour mixture into a large bowl, place to the right of the eggs
PLACE chicken strips in egg mixture with your right hand, make sure the strips are coated with egg
LIFT chicken out with right hand again, shaking off excess & drop into the almond meal bowl
SPRINKLE almond meal using your left hand on top of chicken – then toss the chicken around to make sure it’s well coated, lift out of the mixture, shaking off excess and place onto a wire rack brushed with coconut or olive oil on a sheet pan BAKE chicken at 325F for 15-20 mins. If you have convection, do not turn on as the fan will cause the almond meal to burn. Enjoy your strips!

Find this on our menu when we serve our Hot Chicken with Buffalo Ranch.