Buffalo Chicken Tenders (Keto)
These crispy Buffalo Chicken Tenders are my new favorite healthy buffalo chicken tender recipe ever. Golden brown, perfect touch of spice, crispy, and totally gluten-free, low carb, and paleo-friendly!
Low Carb Buffalo Chicken Tenders
I serve these with the Ranch Dressing from my cookbook and they are a total hit every single time! Crispy on the outside, tender juicy chicken in the inside. Just how I like ’em! Make them for game day, a weeknight dinner, or just for a fabulous appetizer or snack!
It’s no secret I love all things buffalo sauce. Looking back, I have SO many recipes with buffalo sauce! Are you ready…
- Buffalo Chicken Dip
- Sheet Pan Buffalo Chicken and Veggies
- Buffalo Chicken Baked Hummus Dip
- Buffalo Wings
- Buffalo Chicken Bites
- Buffalo Chicken Chili
- Buffalo Chicken Burgers
- Buffalo Chicken Stuffed Sweet Potato Skins
OMG. Wait… Is this overkill? I’m going to go with no. Humor me here!
Want other easy chicken recipes? Try these favorites:
Watch the video to see how I make them:
Buffalo Chicken Tenders (Keto)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
- 1 lb. organic boneless, skinless chicken breast or tenders
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 1/2 cup + 1 tablespoon hot sauce, divided
- 1–1/4 cup almond flour
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 cup avocado oil
- 2 tablespoon grass-fed butter or ghee
Instructions
- Cut chicken into strips if using a whole breast. Pat chicken dry and season with salt and pepper.
- Whisk egg with 1 tablespoon hot sauce.
- In a medium bowl, whisk almond flour, garlic powder, onion powder, paprika and cayenne until combined.
- Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
- In a large skillet, heat avocado oil for 2-3 minutes until hot.
- Place chicken in the skillet, in batches, and let fry for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown, but juicy in the center. Place on towel to drain excess oil.
- In a saucepan, heat butter until melted. Whisk in 1/2 cup hot sauce and bring to a simmer.
- Add in chicken and toss until coated.
- Remove to plate and serve immediately.
Nutrition
- Serving Size: 2
- Calories: 513
- Sugar: 0.3g
- Sodium: 234mg
- Fat: 29.6g
- Saturated Fat: 9.2g
- Carbohydrates: 4.8g
- Fiber: 2.7g
- Protein: 54.3g
- Cholesterol: 258mg
Browse By Category
PIN THIS POST!
Join The Discussion
This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!
Subscribe to get our FREE clean eating guide!
Join our email list TODAY to start recieving our newsletter weekly, access to exclusive content and deals, *and* a FREE complete 24-page clean eating guide!
47 Responses
A delicious recipe in my recipe book and definitely I am going to prepare this on upcoming weekend. Keep up the good work guys!
Yum!!! My husband and I loved this! Even one tender was so filling!
★★★★
Hi!
What brand of hot sauce do you recommend? The link for the hot sauce just takes me to Amazon. Thanl you!
Frank’s!
This seems like a fun recipe to try out with my kids. they have been quite active in the kitchen lately. I just wish it turns out as good as it looks.
★★★★★
Go to buffalo chicken recipe!! I sub almond flour for regular when I don’t have it. I also made them in the air fryer- at 375 degrees for about 6-8/mins a side and spray them when going in/after flipping.
★★★★★
Love this air fryer switch up! Thank you for sharing!
I don’t know what I am doing wrong. I”ve tried this recipe twice (because I forgot the first time until it happened again) and the coating starts coming off as soon as I take them out of the pan. I don’t dare put them into the hot sauce, I would have a pan full of coating and sauce. We ended up spooning hot sauce over ours. Maybe I will try gf breadcrumbs next time.
★★★
These were delicious! Definitely going to be adding them to my rotation. I left out the cayenne as I was afraid it would be too much for little ones. They are so delicious even without the buffalo sauce! Does anyone have tips for applying “breading”? My first few looked beautiful but as the egg mixture clumped up the almond flour mixture they were not evenly coated and then the coating just staying in the pan? Has anyone tried making a large batch and freezing them? Do they reheat from frozen well? Thank you for such a great recipe!
★★★★★
can’t do almond flour in my house….gluten is not an issue. what are some alternative options to almond flour?? Thank you.
You can use breadcrumbs in place.
These turned out really good just not pretty. Does the avocado oil cook differently than olive oil? The breaded parts were falling off when I fried. I’ll probably bake next time. And I didn’t see any macros for this??
★★★★★
These were excellent, thank you! I served them atop a green salad with avocado celery blue cheese and bacon! The perfect Keto salad.
What are the macro count carb count protein count how many servings fat count
Do you have the nutrition facts, most importantly the net carb count?
Hello, this looks delicious!!! Can we know the macros? Thank you
Is avocado oil better than olive oil?
For frying? Yes! It’s better for high heat cooking.
My breading didn’t really stay on but they were tasty. Didn’t have buffalo sauce but still tasted really good on top of my cesar salad 🙂 thanks you
★★★★
You have to be gentle, but it shouldn’t come off.
I’m currently eating them and I am beyond obsessed!!! These are the best tenders I think I’ve ever had. I’m in love with how guilt free and filling they are, too. I put mine in the oven instead of frying them and they turned out great. Thanks so much for sharing this!
★★★★★
Does anyone else have trouble with the breading not sticking or the almond flour burning on the bottom of the pan after the first batch?
Can you cook these in the air fryer rather than stove top? If so, what temp/time would you recommend?