Low Carb Buffalo Chicken
Satisfy your cravings for bold, spicy flavors with this Low Carb Buffalo Chicken recipe, a healthier twist on the classic comfort food. Perfectly seasoned chicken breasts are seared to golden perfection, then baked and smothered in a rich, tangy buffalo sauce made with a blend of melted butter and Frank's RedHot Sauce. Ready in just 45 minutes, this keto-friendly dish is ideal for weeknight dinners or game-day spreads. Served alongside crisp celery sticks and creamy blue cheese dressing, it offers a balanced combination of hearty protein, zesty spice, and cool, refreshing sides. With simple pantry staples, minimal prep, and maximum flavor, this low-carb delight is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 0.5 cup Frank's RedHot Sauce
- 1 tablespoon white vinegar
- 4 pieces celery sticks
- 0.5 cup blue cheese dressing
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.
Pat the chicken breasts dry with paper towels and then coat them evenly with the spice mixture.
Heat the olive oil over medium-high heat in an oven-safe skillet.
Add the chicken breasts to the skillet and sear them for about 3 minutes on each side until they are golden brown.
Transfer the skillet with the chicken into the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the buffalo sauce by melting the butter in a small saucepan over medium heat.
Once melted, whisk in the Frank's RedHot Sauce and white vinegar until well combined, then remove from heat.
Remove the skillet from the oven once the chicken is cooked through. Allow it to rest for a couple of minutes.
Slice the chicken into strips and toss them in the warm buffalo sauce until evenly coated.
Serve the buffalo chicken with celery sticks and blue cheese dressing on the side for dipping.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 8584 mg | 373% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.1 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 812 mg | 17% | |
*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.
