Keto Buffalo Chicken
Spice up your low-carb lifestyle with this irresistible Keto Buffalo Chicken recipe! Tender strips of chicken breast are perfectly coated in seasoned coconut flour, pan-seared to golden perfection, and baked until crispy. Tossed in a buttery, tangy buffalo sauce made with Frank's Red Hot, this dish delivers all the bold, fiery flavors you crave without the carbs. Plus, it's served with creamy blue cheese crumbles and refreshing celery sticks for the ultimate game-day or anytime keto delight. Quick to make and packed with protein, this keto-friendly twist on a classic is perfect for anyone looking for a healthier, flavorful alternative.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 0.5 cup coconut flour
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 1 tsp paprika
- 1 egg
- 0.25 cup heavy cream
- 4 tbsp butter
- 0.5 cup frank's red hot sauce
- 2 tbsp olive oil
- 0.5 cup blue cheese crumbles
- 4 sticks celery sticks
Instructions
Preheat your oven to 400°F (200°C).
Slice the chicken breast into thin strips, about 1-inch wide.
In a shallow bowl, mix together the coconut flour, salt, black pepper, garlic powder, and paprika.
In another bowl, whisk together the egg and heavy cream until well combined.
Dip each chicken strip into the egg mixture, allowing any excess to drip off, then coat in the coconut flour mixture, pressing lightly to adhere.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chicken strips and cook for 3-4 minutes on each side until golden brown. You may need to do this in batches.
Transfer the skillet with the chicken strips to the preheated oven and bake for 12-15 minutes until the chicken is cooked through and crispy.
While the chicken is baking, prepare the buffalo sauce by melting the butter in a small saucepan over low heat.
Once the butter has melted, add the Frank's Red Hot Sauce and whisk until the sauce is smooth and combined. Remove from heat.
Once the chicken is done, remove it from the oven and pour the buffalo sauce over the chicken strips, making sure each piece is well coated.
Serve the buffalo chicken with blue cheese crumbles on top and celery sticks on the side.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 8549 mg | 372% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 10.7 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 480 mg | 37% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
