Keto Buffalo Ranch Chicken Tenders (Print)

Golden crispy chicken with spicy buffalo coating and cool creamy ranch dip, paired with crunchy celery for the perfect keto appetizer or meal.

# Ingredients:

→ Chicken Tenders

01 - 1 lb 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 for frying

→ 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

# Directions:

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

# Expert Tips:

01 -
  • That shatteringly crispy coating stays crunchy even after sauce touches it, which is basically witchcraft and I'm still amazed.
  • You can have this ready in 35 minutes without feeling like you compromised on flavor or texture one bit.
  • The homemade ranch is so creamy and herbaceous that store-bought versions feel sad by comparison.
02 -
  • If you skip the pan-frying step and bake these from raw, they won't get that shatteringly crispy exterior that makes this recipe special—the combination of both cooking methods is essential.
  • Don't coat the tenders more than 15 minutes before cooking or the egg wash soaks into the almond flour and everything gets soggy instead of crispy.
  • The buffalo sauce needs to be applied to hot chicken, not room temperature, otherwise it sits on top instead of being absorbed into the coating.
03 -
  • Pat your chicken tenders completely dry before coating—any moisture is the enemy of crispiness and will steam instead of fry.
  • The batter works best when it's room temperature, not cold from the fridge, because it adheres better to the chicken and sets more evenly.
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