Preheat oven to 400F. Pat your chicken breasts dry from any excess moisture.

Pound the chicken breasts using a meat hammer to flatten them to 1/2 inch thickness.

Cut the chicken breasts in half along the line of fat.

In a ramekin, combine the paprika, chili powder, salt, pepper, garlic powder, and onion powder.

In a bowl, combine almond flour and 1/3 of the spice mix.

Wrap foil around a cookie sheet and then place a cooling rack over the top. Season your chicken using 1/3 of the spices on one side of the chicken. Flip all of the halved breasts over and season the other side with your remaining spices.

In a container, whisk the eggs.

Dip each chicken strip into the egg mixture, then into the almond flour and spices. Make sure both sides are covered. Lay them flat on the cooling rack.

In a pan, add your hot sauce and butter on low heat.

Put your chicken into the oven for 15 minutes.

Once the chicken breasts finish cooking, take them out of the oven and drizzle one side with olive oil. Put them back in the oven for 3 minutes on broil. Flip the chicken breasts over, drizzling them with the remaining olive oil. Broil them again for 3 minutes.

Let the chicken strips cool for 5 minutes, then serve with a side of sauce and blue cheese crumbles over them. You can optionally brush each chicken strip with the buffalo sauce.