Instructions

• Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or rub it lightly with extra virgin olive oil.
• In a large bowl, combine 2 pounds boneless chicken tenders, 2 tablespoons brown rice flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of flaked sea salt and black pepper (season to taste). Toss the chicken so each piece is lightly coated; set aside.
• In a separate medium bowl, combine 3/4 cup brown rice flour, 1/4–1/2 cup finely shredded unsweetened coconut, 1 teaspoon smoked paprika, 1/2–1 teaspoon ground turmeric (use to your taste), and 2 teaspoons lime zest. Season this dry mixture with flaked sea salt and black pepper to taste and mix well.
• Pour 3/4 cup buttermilk over the dry mixture and stir until a thick batter forms. If the batter is too stiff to coat the chicken, add up to 1 cup total buttermilk (add a little at a time) until the batter is thick but spreadable.
• Add the coated chicken pieces to the batter bowl and toss so each tender is evenly coated. Use tongs or a fork to lift pieces and let excess batter drip back into the bowl; reserve any remaining batter.
• Arrange the battered tenders on the prepared baking sheet in a single layer, leaving space between pieces (do not overcrowd; use a second sheet if needed). Lightly brush or drizzle the tops with extra virgin olive oil.
• Bake at 450°F for 10 minutes. Remove the pan from the oven, spoon any reserved batter from the bowl onto the tops of the tenders (as desired), brush or drizzle a little more olive oil over them, then return to the oven and bake an additional 15 minutes, or until the coating is crisp and the chicken is cooked through (internal temperature 165°F / 74°C or until juices run clear).
• While the chicken bakes, make the sauce: in a small bowl combine 1/2 cup mayo, 1/4 cup buffalo sauce, 1 tablespoon ketchup, and 1/2 teaspoon garlic powder. Stir until smooth and taste; adjust with a pinch of flaked sea salt and black pepper if desired.
• Remove the chicken from the oven, sprinkle with additional flaked sea salt if you like, and serve hot with the prepared sauce.