Save to Pinterest These Keto Buffalo Ranch Chicken Tenders are the ultimate low-carb comfort food. Crispy almond flour-coated chicken meets a bold, spicy buffalo sauce, perfectly balanced by a cool and creamy homemade ranch dip. Whether you're looking for a satisfying main course or a crowd-pleasing appetizer, these tenders deliver all the flavor of your favorite pub food without the extra carbs.
Save to Pinterest Making your own buffalo sauce and ranch dip from scratch ensures every bite is packed with fresh herbs and quality ingredients. The combination of almond flour and Parmesan cheese creates a golden, savory crust that stays crisp even after being tossed in the tangy sauce.
Ingredients
Chicken Tenders:
- 1 lb (450 g) chicken tenders
- 1 large egg
- 2 tbsp heavy cream
- 1 cup (100 g) almond flour
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or avocado oil (for frying)
Buffalo Sauce:
- 1/3 cup (80 ml) hot sauce
- 3 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
Ranch Dip:
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt and pepper, to taste
Sides:
- 4 large celery stalks, cut into sticks
Instructions
- Step 1
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2
- In a shallow bowl, whisk together the egg and heavy cream.
- Step 3
- In another bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Step 4
- Dip each chicken tender into the egg mixture, then coat thoroughly in the almond flour mixture. Place on a plate.
- Step 5
- Heat olive oil in a large skillet over medium heat. Fry chicken tenders in batches for 2–3 minutes per side until golden brown. Transfer to the prepared baking sheet.
- Step 6
- Bake the tenders in the oven for 10–12 minutes, or until cooked through.
- Step 7
- While baking, whisk together hot sauce, melted butter, and garlic powder to make the buffalo sauce.
- Step 8
- In a separate bowl, mix all ranch dip ingredients until smooth. Chill until ready to serve.
- Step 9
- Once cooked, toss the chicken tenders in the buffalo sauce until evenly coated.
- Step 10
- Serve with fresh celery sticks and the homemade ranch dip.
Zusatztipps für die Zubereitung
To achieve the best results, ensure you do not crowd the skillet when frying the chicken; frying in batches helps maintain the oil temperature for a crispier coating. Using tongs to flip the tenders will help keep the breading intact.
Varianten und Anpassungen
For extra heat, you can add a pinch of cayenne pepper to the buffalo sauce. If you prefer a tangier flavor for your dip, substitute the sour cream with Greek yogurt. To make this recipe dairy-free, use nutritional yeast instead of Parmesan and a dairy-free ranch alternative.
Serviervorschläge
Arrange the glistening buffalo chicken tenders on a platter alongside the crunchy celery sticks. Serve the chilled ranch dip in a small bowl for dipping, making it a perfect low-carb meal or a vibrant appetizer for your next gathering.
Save to Pinterest Enjoy these flavorful Keto Buffalo Ranch Chicken Tenders as a delicious, guilt-free way to satisfy your cravings for something spicy and crispy.
Recipe Questions & Answers
- → Can I bake these chicken tenders instead of frying?
Yes, skip the pan-frying step and place the coated tenders directly on the prepared baking sheet. Bake at 400°F for 20-25 minutes, flipping halfway through, until golden and cooked through.
- → What hot sauce works best for the buffalo coating?
Frank's RedHot is the classic choice for authentic buffalo flavor, but any vinegar-based hot sauce like Crystal or Texas Pete works beautifully. Avoid overly sweet BBQ-style sauces.
- → How do I store and reheat leftovers?
Store cooled tenders and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness—microwaving will make them soggy.
- → Can I make this dairy-free?
Replace the Parmesan with nutritional yeast in the coating, use coconut oil for frying, and swap the ranch ingredients for dairy-free mayo and coconut cream or dairy-free yogurt.
- → What other vegetables pair well with this dish?
Beyond celery, try carrot sticks, cucumber rounds, bell pepper strips, or cauliflower florets. Radishes and jicama also provide excellent crunch while staying keto-friendly.
- → Can I use chicken breasts instead of tenders?
Absolutely—slice chicken breasts horizontally into even strips about 1-inch thick. Pound lightly to even thickness, then proceed with the coating instructions as written.