This low carb Buffalo Chicken Tenders recipe is amazing. It’s easy to make, is ready in minutes, and tastes just like the real thing.
A classic recipe made low carb and easy
No matter what diet you’re on, a good fast food fix is always a treat. I found a way to satisfy my craving for the classic Buffalo Chicken recipe.
Low Carb Buffalo Chicken Tenders – Bone-in or Boneless?
When it comes to buffalo wings, I’ve always been a fan of the breaded crispy variety. Bone-in is great, but I grew up being the kid who always asked for boneless when given a choice.
This recipe works well with either type (or even both), but I perfected this recipe using boneless chicken tenders. They are the most convenient if you’re looking for a quick and easy route.
A Word About Breading
There are tons of recipes with tons of low carb and keto-friendly breading techniques. Many of these are great, but I found that one of my favorites uses CarbQuick – a somewhat controversial but useful product.
Those who practice stricter keto will want to avoid this because of the ingredients, but I use it as an occasional ingredient.
Sauces and Sides for your Low Carb buffalo Chicken Tenders
These Chicken Tenders will go great with a simple side of celery and blue cheese. You could also make a simple salad, some cauliflower rice, or even one of my favorites, Sautéed kale. Try the recipe below and let me know how it works for you!
Low Carb Buffalo Chicken Tenders
Ingredients
- 1 cup Carb Quick
- 1 tsp Pink Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder optional
- 1 tsp Onion Powder optional
- 1 tsp Paprika optional
- 1 pound Chicken Breast Tenders boneless, skinless
- 1 cup Avocado Oil
- 2 tbsp Butter
- 1/2 cup Buffalo Sauce
- 1 egg
Instructions
- Add the avocado oil to a large heavy pan and heat on medium heat.
- While the oil is heating , remove the chicken pieces from the packaging and pat dry. Sprinkle with salt and pepper and set aside. Scramble the egg in a bowl.
- In a zip top bag or large bowl, mix together the CarbQuick, salt, pepper, garlic powder, onion powder, and paprika.
- Add the chicken to the egg, then toss in the dry mixture. Shake or stir until coated evenly.
- Remove the coated chicken pieces from the mixture and place on a plate or a wire rack. Let sit for a few minutes until the oil is heated and ready for frying.
- Fry the chicken in batches in the hot oil until golden brown. Remove from oil and place on a wire rack or paper towels to drain.
- In a large bowl, toss the drained chicken breast pieces in the Buffalo sauce. Remove from the bowl and serve immediately.
