Method

Make the Crispy Buffalo Chicken:

1. In a shallow bowl, whisk together the egg and 1 tablespoon water. In a second shallow bowl, combine the panko and cassava flour and stir until well combined. Set the bowls next to each other for dredging.
2. Pat the chicken dry with a paper towel and season both sides of each piece with the salt and pepper. Dip a piece of chicken first in the egg mixture and shake off the excess. Then dredge the chicken in the panko mixture, pressing the mixture into the chicken to help it adhere. Set aside. Repeat with the remaining pieces of chicken.
3. Line a large plate with paper towels. In a large deep nonstick skillet, heat the oil over medium heat until it is shimmering. Working in batches, carefully lay the chicken into the oil in a single layer. Fry until golden brown on both sides and cooked through, 3 to 5 minutes per side.
4. Transfer the cooked chicken to the plate lined with paper towels. Use paper towel to carefully wipe down the skillet to remove any burned bits in between batches. If the skillet runs dry as you’re cooking the chicken, add more oil as needed.
5. When all the chicken is cooked, return it to the skillet and pour in the Buffalo sauce. Using a silicone spatula, gently toss the chicken in the sauce to combine.

Assemble and Serve:

1. Remove the chicken from the skillet and add to a serving platter along with the lettuce leaves, carrots, and dill. To eat, layer two lettuce leaves and place the carrots in the bottom. Add a chicken tender and garnish with dill. Serve with SideDish Classic Ranch for dipping or drizzling.