Low Carb Buffalo Chicken Tenders
Craving a guilt-free dish that packs bold flavor and satisfying crunch? These Low Carb Buffalo Chicken Tenders are a game-changer for your dinner menu! Featuring tender chicken breast coated in a savory almond flour and Parmesan blend, spiced up with garlic, paprika, and onion powder, these tenders offer a crispy texture without the carbs. The magic happens with a buttery, tangy buffalo sauce (hello, Frank’s RedHot!), which drapes each piece for a fiery kick that’s hard to resist. Perfectly pan-seared and oven-baked for a juicy interior, this dish is ready in just 35 minutes and makes a protein-rich, gluten-free alternative to traditional chicken tenders. Serve them with celery sticks and creamy blue cheese dressing for a classic combo, or enjoy as a standout appetizer or light dinner. Perfect for keto enthusiasts, gluten-free eaters, and spice lovers alike!
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Recipe Information
Ingredients
- 1 pound chicken breast tenders
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 units large eggs
- 3 tablespoons unsalted butter
- 0.5 cup hot sauce (preferably Frank's RedHot)
- 2 tablespoons olive oil (for frying)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Pat the chicken tenders dry with paper towels; this helps with the breading adhering better.
In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another shallow bowl, beat the eggs until smooth.
Coat each chicken tender in the beaten eggs, allowing any excess to drip off. Then dredge in the almond flour mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the breaded chicken tenders. Sear them for about 2-3 minutes on each side until golden brown.
While the chicken is cooking, melt the butter in a small saucepan over low heat and mix with the hot sauce. Stir until well combined.
Once seared, transfer the chicken tenders to the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until they are fully cooked with an internal temperature of 165°F (74°C).
Remove chicken tenders from the oven and gently toss them in the buffalo sauce to coat evenly.
Serve immediately, with optional celery sticks and blue cheese dressing for dipping.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 6635 mg | 288% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 6.6 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 824 mg | 63% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2240 mg | 48% | |
*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.
