Preheat oven to 400F. Place wired baking rack on baking sheet lined with parchment paper. Grease baking rack. If not using baking rack, lightly grease parchment paper with ghee.

Beat eggs with ¼ cup hot sauce in a large shallow dish (big enough to hold most of your chicken). Add chicken strips and let sit for 10 minutes making sure each strip is covered.

In another shallow dish, mix almond flour with arrowroot flour/starch, garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt and pepper.

Remove chicken from egg mixture, shake off excess and then dredge in almond flour. Shake off excess and place on wired baking rack. Bake chicken for 15 minutes.

In the meantime, heat ½ cup hot sauce, ghee and apple cider vinegar in a sauce pan. Bring to a boil and then turn off heat.

Remove chicken from oven after 15 minutes, brush or spoon buffalo sauce on chicken tenders making sure to coat all sides.

Bake chicken for an additional 15 minutes or until chicken is cooked through.

Serve warm with celery sticks, carrot sticks and your favorite ranch dressing.