Low Carb Buffalo Chicken Sliders
Kick your low-carb cravings to the curb with these irresistible Low Carb Buffalo Chicken Sliders! Packed with bold and zesty flavors, this recipe features tender, shredded chicken smothered in a rich, buttery Buffalo sauce, all served in crisp lettuce cups for a guilt-free twist. Topped with creamy blue cheese crumbles and crunchy celery, these sliders deliver the perfect balance of texture and heat. Ready in just 35 minutes, they're an ideal choice for a quick weeknight dinner or a crowd-pleasing appetizer. Serve with a drizzle of ranch dressing on the side for an extra level of indulgence. Perfectly satisfying and keto-friendly, these sliders are the ultimate way to enjoy your favorite Buffalo chicken flavors without the carbs.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 0.5 cups Frank's RedHot Buffalo Wings Sauce
- 2 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 leaves Lettuce leaves (such as butter or iceberg)
- 2 stalks Celery sticks
- 0.25 cups Blue cheese crumbles
- 0.25 cups Ranch dressing (optional, for serving)
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Place the boneless chicken breasts on a baking tray lined with parchment paper.
Sprinkle the chicken breasts with garlic powder, onion powder, salt, and black pepper, ensuring they are evenly coated.
Bake the chicken breasts for about 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is baking, melt the unsalted butter in a small saucepan over low heat.
Add the Frank's RedHot Buffalo Wings Sauce to the melted butter and stir to combine. Keep the sauce warm on low heat.
Once the chicken is cooked, remove it from the oven and let it cool slightly.
Using two forks, shred the chicken breasts into thin strips.
In a large bowl, toss the shredded chicken with the warm Buffalo sauce until the chicken is fully coated.
Prepare the lettuce leaves by washing and drying them, ensuring they form a cup-like shape for the sliders.
Chop the celery sticks into small, bite-sized pieces.
To assemble the sliders, place a generous amount of the Buffalo chicken mixture into each lettuce leaf.
Top the chicken with a sprinkle of blue cheese crumbles and some chopped celery for added crunch.
Serve immediately with a side of ranch dressing, if desired.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6315 mg | 275% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 222.3 g | 445% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2462 mg | 52% | |
*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.
