Keto Buffalo Chicken Tenders (Printable version)

Tender chicken coated in spicy buffalo sauce with creamy ranch dip and crisp celery sticks.

# What You'll Need:

→ Chicken Coating

01 - 1 pound chicken tenders
02 - 1 large egg
03 - 2 tablespoons heavy cream
04 - 1 cup almond flour
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil or avocado oil

→ Buffalo Sauce

12 - 1/3 cup hot sauce
13 - 3 tablespoons unsalted butter, melted
14 - 1/2 teaspoon garlic powder

→ Ranch Dip

15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tablespoons fresh chives, finely chopped
18 - 2 tablespoons fresh parsley, finely chopped
19 - 1 tablespoon fresh dill, finely chopped
20 - 1 teaspoon garlic powder
21 - 1 teaspoon onion powder
22 - 1 tablespoon lemon juice
23 - Salt and pepper to taste

→ Sides

24 - 4 large celery stalks, cut into sticks

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk together egg and heavy cream.
03 - In another bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
04 - Dip each chicken tender into egg mixture, then coat thoroughly in almond flour mixture. Place coated tenders on a plate.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken tenders in batches for 2 to 3 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - Bake tenders for 10 to 12 minutes until cooked through.
07 - While tenders bake, whisk together hot sauce, melted butter, and garlic powder in a bowl.
08 - Mix mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, and lemon juice until smooth. Season with salt and pepper. Chill until ready to serve.
09 - Toss cooked chicken tenders in buffalo sauce until evenly coated.
10 - Arrange buffalo chicken tenders on serving plate with celery sticks and ranch dip on the side.

# Expert Tips:

01 -
  • You get that crackling, satisfying crunch without wondering what carb-heavy regret you're biting into.
  • The homemade ranch dip tastes fresher and tangier than any bottled version, and honestly, it takes five minutes to mix up.
  • It's the kind of food that works equally well as a casual appetizer or a legit dinner that actually fills you up.
02 -
  • Don't skip the pan-frying step—baking alone won't give you that satisfying exterior crunch, and that texture difference is what makes these feel special instead of just baked chicken.
  • If your almond flour coating seems to be sliding off during cooking, your oil probably isn't hot enough; wait for it to shimmer and get a tiny bit of movement before you add the chicken.
  • Chilling the ranch dip actually matters because the cold cuts through the richness and makes the herb flavors pop in a way warm dip just doesn't.
03 -
  • Make your ranch dip the night before and let the flavors marry in the fridge; it'll taste richer and more cohesive than if you serve it fresh.
  • Keep an ice bath going for your celery sticks so they stay crisp and cold—the temperature contrast against the hot, spicy chicken is half the appeal.
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