Keto Buffalo Ranch Chicken (Print Version)

Crispy buffalo-coated chicken served with creamy ranch dip and celery sticks, perfect for a flavorful low-carb dish.

# What 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

→ 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

→ Sides

24 - 4 large celery stalks, cut into sticks

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl, whisk together egg and heavy cream. In another bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
02 - Dip each chicken tender into the egg mixture, then coat thoroughly in the almond flour mixture. Place coated tenders on a plate.
03 - 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.
04 - Bake tenders in the oven for 10 to 12 minutes until cooked through.
05 - While tenders bake, whisk together hot sauce, melted butter, and garlic powder in a bowl until combined.
06 - In a separate bowl, mix all ranch dip ingredients until smooth. Chill until ready to serve.
07 - Once chicken tenders are cooked, toss them in the buffalo sauce until evenly coated. Serve with celery sticks and homemade ranch dip.

# Expert Tips:

01 -
  • The coating gets impossibly crispy using almond flour and Parmesan, something I discovered by accident when I ran out of breadcrumbs.
  • Buffalo sauce and homemade ranch dip combined mean you're hitting that tangy, creamy, spicy sweet spot that makes finger food irresistible.
  • It's genuinely low-carb and satisfies that wing bar craving without the aftermath of regret.
02 -
  • Don't skip the oven-finishing step—pan-frying alone leaves the inside undercooked or the outside burnt, but the combo gives you crispy outside and juicy inside.
  • Make the ranch dip at least an hour ahead if you can, because the herbs flavor it much better when they've had time to get to know each other in the cold.
03 -
  • Pat your chicken tenders completely dry before coating them—any moisture will make the coating slide off instead of sticking during frying.
  • If your oil isn't hot enough when you start frying, you'll end up with soggy, greasy tenders, so wait for it to shimmer before adding the first batch.
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