10 February, 2015

Paleo style buffalo chicken

Posted in : Chicken, Organic, Paleo on February 10, 2015 by : wendland99

Ingredients

• 2 pounds boneless, skinless chicken breast
• 1/2 cup cider vinegar
• 1/2 cup water
• 3 Tablespoons cayenne pepper
• 1 teaspoon dried oregano
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 2 teaspoons ground cumin
• 1 Tablespoon chili powder

Buffalo Dressing:

• 2 egg yolks
• 2 Tablespoons red wine vinegar (lemon juice for strict paleo)
• 1 Tablespoon whole grain mustard
• 1 1/2 cups avocado oil
• 2 garlic cloves, minced
• 2 Tablespoons parsley, minced
• 1 Tablespoon dill, minced
• 1 Tablespoon chive, minced
• 1/4 cup cayenne pepper sauce (like Franks)
• honey, to taste
• sea salt, to taste
• black pepper, to taste

Steps:

1. Preheat oven to 350℉.
2. Cut the chicken into 4-5 small strips per breast.
3. Place the chicken in a large ziplock bag and add the vinegar, water, and cayenne pepper. Close bag and shake until cayenne distributes evenly in the liquid. Refrigerate for about 40 minutes.
4. Arrange the chicken pieces on a large baking sheet. Liberally sprinkle the remaining seasonings over the chicken pieces on both sides.
5. Bake for about 20 minutes or until done.
6. To make dressing: Place egg yolks in the food processor and allow them to come to room temperature. Add the vinegar, mustard, 1/4 cup of avocado oil, and garlic to the food processor.
7. Turn on and SLOWLY add the remaining oil in a slow drizzle.
8. Once all the oil is incorporated, scoop the aioli into a bowl and mix in the fresh herbs and cayenne pepper sauce. Season with salt and pepper to taste.
9. Cover and refrigerate until ready to serve. Serve with celery and other fresh veggies.