Easy Keto Buffalo Chicken Tenders Recipe
Introduction
These Easy Keto Buffalo Chicken Tenders are crispy, flavorful, and perfect for a low-carb meal or snack. Coated in a crunchy pork rind crust and tossed in spicy buffalo sauce, they deliver all the classic wing taste without the carbs.
Ingredients
- 12 chicken tenders (boneless and skinless)
- 2 ½ cups pork rinds (5oz bag), finely crushed
- 1 ½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 1 tablespoon Frank’s RedHot sauce
- ¼ cup mayonnaise
- 2 eggs
- ½ cup Frank’s RedHot sauce (or your favorite hot sauce or BBQ sauce)
- 3 tablespoons unsalted butter
- ½ cup blue cheese or ranch dressing
- 2 tablespoons blue cheese crumbles
- ½ bunch celery, cut into smaller pieces
- 1 tablespoon finely chopped green onions
Instructions
- Preheat the oven: Set your oven to 425ºF and place a baking rack on a foil-lined baking sheet. Spray the rack generously with nonstick cooking spray.
- Prepare chicken: Pat the chicken tenders dry with paper towels and set aside.
- Crush pork rinds: Using a food processor or a zip-lock bag and rolling pin, crush the pork rinds until they become powder-like.
- Mix dry coating: In a small bowl, combine the crushed pork rinds, smoked paprika, garlic powder, onion powder, and kosher salt. Whisk well and transfer to a shallow dish.
- Mix wet coating: In another bowl, whisk together 1 tablespoon hot sauce, mayonnaise, and eggs. Place this mixture in a shallow dish as well.
- Coat chicken tenders: Using a fork, poke each tender lightly and dip them a few at a time into the egg mixture. Then dredge thoroughly in the dry pork rind mixture, making sure each piece is completely coated.
- Bake chicken: Place the breaded tenders on the prepared baking rack. Bake for about 15 minutes or until the internal temperature reaches 165ºF, depending on the thickness of the tenders.
- Make buffalo sauce: In a small pot over medium heat, melt the butter and stir in ½ cup hot sauce until combined.
- Coat in sauce: Dip each baked tender into the buffalo sauce on both sides, then arrange them on a serving platter.
- Serve: Top with blue cheese crumbles, serve with blue cheese or ranch dressing, celery pieces, and sprinkle with chopped green onions.
- Air fryer option: Arrange breaded chicken tenders carefully in the air fryer basket. Cook at 400ºF for 9-10 minutes, or until the internal temperature reaches 165ºF. Dip in buffalo sauce before serving. Use a double layer rack or cook in batches for even crispiness.
Tips & Variations
- For extra crispiness, double dredge the chicken tenders by repeating the egg and pork rind coating before baking or air frying.
- Try substituting blue cheese dressing for ranch to suit your taste preferences.
- Use your favorite hot sauce or even a smoky BBQ sauce for a different flavor twist.
- If you don’t have pork rinds, crushed pork cracklings or crushed pork scratchings can work as an alternative coating.
Storage
Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or air fryer at 350ºF for 5-8 minutes to help maintain their crispiness. Avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular bread crumbs instead of pork rinds?
While you can substitute bread crumbs, this will add carbs and change the texture. Pork rinds keep the recipe keto-friendly and provide a uniquely crispy coating.
How spicy are these buffalo chicken tenders?
The spice level depends on the hot sauce you use. Frank’s RedHot delivers a moderate heat that’s classic for buffalo dishes, but you can adjust by using milder or hotter sauces to suit your preference.
Print
Easy Keto Buffalo Chicken Tenders Recipe
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Keto, Gluten Free, Low Carb
Description
These Easy Keto Buffalo Chicken Tenders are a flavorful and low-carb twist on classic buffalo wings, coated in a crunchy pork rind crust and tossed in a tangy buffalo sauce. Perfect for a keto-friendly appetizer or main dish, they can be baked in the oven or cooked quickly in an air fryer for a crispy, satisfying meal.
Ingredients
Scale
Chicken and Breading
- 12 chicken tenders (boneless and skinless)
- 2 ½ cups pork rinds (5oz bag, finely crushed)
- 1 ½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
Wet Mix
- 1 tablespoon Frank’s Red Hot sauce
- ¼ cup mayonnaise
- 2 eggs
Buffalo Sauce
- ½ cup Frank’s Red Hot sauce (or your favorite hot sauce or BBQ sauce)
- 3 tablespoons unsalted butter
Serving
- ½ cup blue cheese or ranch dressing
- 2 tablespoons blue cheese crumbles
- ½ bunch celery (cut into smaller pieces)
- 1 tablespoon finely chopped green onions
Instructions
- Preheat and Prepare Oven: Preheat your oven to 425ºF and place a baking rack atop a foil-lined baking sheet. Generously coat the baking rack with nonstick cooking spray to prevent sticking.
- Dry Chicken Tenders: Use paper towels to pat the chicken tenders dry, which helps the coating adhere better. Set them aside once dry.
- Crush Pork Rinds: Using a food processor or placing the pork rinds in a zip lock bag and crushing them with a rolling pin, crush pork rinds until they have a powder-like consistency suitable for breading.
- Mix Dry Ingredients: In a small bowl, combine crushed pork rinds, smoked paprika, garlic powder, onion powder, and kosher salt. Whisk together thoroughly and transfer this mixture to a shallow dish for dredging.
- Prepare Wet Mixture: In a separate bowl, whisk together 1 tablespoon hot sauce, mayonnaise, and eggs. Pour this mixture into another shallow dish for dipping the chicken.
- Bread the Chicken: Using a fork, poke holes in the chicken tenders for better coating. Dip each tender into the egg mixture, then dredge it in the dry ingredient mix, flipping several times until fully coated. Repeat for all tenders.
- Arrange for Baking: Place the breaded chicken tenders evenly on the prepared baking rack to allow air circulation and even cooking.
- Bake: Bake the tenders until a meat thermometer inserted into the thickest part reads 165ºF, usually about 15 minutes depending on thickness.
- Make Buffalo Sauce: While baking, melt the butter in a small pot over medium heat. Add ½ cup hot sauce and stir until combined and hot.
- Toss Chicken in Sauce: Once chicken tenders are baked, dip each tender into the buffalo sauce on both sides to fully coat. Arrange them on a platter.
- Serve: Top the buffalo chicken tenders with blue cheese crumbles. Serve alongside blue cheese or ranch dressing, celery sticks, and sprinkle with finely chopped green onions for garnish.
- Air Frying Option: For air fryer cooking, arrange the breaded tenders carefully in the air fryer basket without overcrowding. Cook at 400ºF for 9-10 minutes or until the internal temperature reaches 165ºF. Then, proceed with dipping them into the buffalo sauce and serving as above.
Notes
- For even crispier tenders, use a Double Layer Rack in the air fryer to allow better air circulation.
- If you do not have Frank’s Red Hot sauce, you may substitute with your favorite hot sauce or BBQ sauce, though flavor will vary.
- Adjust the level of spiciness in the buffalo sauce by adding more or less hot sauce depending on your preference.
- Make sure to check the internal temperature of the chicken to ensure it reaches 165ºF for safety.
- Using pork rinds as a coating keeps this recipe keto-friendly and gluten-free.
- These tenders reheat well in an air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: keto buffalo chicken tenders, low carb chicken recipe, buffalo chicken appetizer, crispy chicken tenders, keto chicken wings
