Remove chicken tenders from packaging, and dry each piece with a paper towel. Getting the chicken dry helps to get a crisp coating. Once dry, place chicken tenders to the side
Pour coconut milk into a wide bowl. Set to the side.
Stir together coconut flour, arrowroot flour, and salt in a large bowl.
One at a time, coat chicken tenders in the coconut milk then dredge in flour mixture. Place on a baking sheet.
Over medium heat, melt oil in a large skillet. Fry tenders in a single layer, adding more oil as needed. You’ll likely need to cook the tenders in batches depending on the size of your skillet.
Let the bottom of the chicken get golden brown before you flip (about 5 minutes) and cook through on the other side. Once fully cooked (internal temperature will be 165+) and crispy, remove the chicken from the skillet and onto a towel or paper towel to absorb excess oil.
Whisk together the ingredients for the sauce in a medium sized bowl. Buffalo sauce can be used to dip or coat the chicken based on personal preference.
To make this Whole30 Compliant, see the recipe card above for modifications.
Dipping Sauce Options:
You can use the recipe for the Creamy Buffalo Sauce listed above or one of the others (like my AIP Creamy Ranch or Cilantro Avocado Aioli) from this blog post.