Keto Buffalo Ranch Chicken Tenders (Printable Version)

Crispy spicy chicken tenders with buffalo sauce, ranch dip, and crunchy celery sticks for a low-carb dish.

# The Ingredients 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 for frying

→ 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

→ Accompaniments

24 - 4 large celery stalks, cut into sticks

# Step-by-Step Instructions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk together the egg and heavy cream until fully combined.
03 - In a separate bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until evenly distributed.
04 - Dip each chicken tender into the egg mixture, then coat thoroughly in the almond flour mixture. Place coated tenders on a clean 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 or until cooked through and internal temperature reaches 165 degrees Fahrenheit.
07 - While tenders bake, whisk together hot sauce, melted butter, and garlic powder in a bowl until smooth and well combined.
08 - In a separate bowl, mix mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, and lemon juice until smooth. Season with salt and pepper. Refrigerate until serving.
09 - Transfer cooked chicken tenders to a bowl and toss with prepared buffalo sauce until evenly coated.
10 - Arrange buffalo ranch chicken tenders on a serving platter with celery sticks and homemade ranch dip on the side.

# Additional Tips::

01 -
  • Crispy, crunchy coating that actually stays on the chicken instead of flaking off like some breaded versions do.
  • The homemade ranch dip beats store-bought by miles, and you control exactly what goes into it.
  • Ready in 35 minutes total, which means dinner before you're too hungry to enjoy it.
  • Naturally keto and gluten-free without any weird substitutes that taste like cardboard.
02 -
  • Don't skip the oven step after pan-frying, because that's what ensures the inside is cooked through while the coating stays crispy instead of turning soggy.
  • If your coating falls off during cooking, your wet mixture was too thin or you didn't let the almond flour mixture coat stick long enough before frying.
  • Fresh herbs in the ranch make all the difference between homemade tasting homemade and tasting like a packet.
03 -
  • Pat your chicken tenders completely dry before dipping them in the egg mixture, because any moisture on the surface will make the coating slide off during cooking.
  • If you don't have heavy cream, a mix of regular milk and a bit of mayo works surprisingly well for the wet coating mixture.
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