Keto Dinner | Keto Buffalo Chicken Tenders

Of all the chicken tender recipes out there, these quick and easy Keto Buffalo Chicken Tenders are so good, you will never even know that they are low carb. 

I have always loved crispy breaded chicken tenders. Even as a child it would be the first thing my eyes spotted on the menu. Now, even as an adult, I still love them. Things are just a little different these days as I make my own keto chicken strips at home.

If you’re not saucing your tenders to order you’re simply not eating these keto chicken tenders at their fullest of potential. We worked so hard to devise this crispy breading recipe, don’t go wasting the crispiness by saucing the tenders an hour ahead of time. I find the best way to get a complete and total sauce coating is to place a few tenders in a Tupperware container. Pour in a few spoonfuls of sauce. Put the lid on and shake until completely covered.

For these keto chicken tenders, we’re going with a store-bought sauce! We’ve tried a few different brands and varieties of store-bought buffalo sauces and they are all good. Better yet, just about all of them are low-carb and no added sugar. Check the nutrition label to be certain, but every sauce at our local grocery store is zero added sugar. We do have a phenomenal homemade asian wing sauce recipe that would also go great on these keto chicken tenders, but when you’re in the mood for chicken doused in buffalo sauce, nothing else will compare!

Keto Buffalo Chicken Tenders

Prep Time: 15 minutes 

Cook Time: 15 minutes 

Total Time: 30 minutes 

Yield: 4 servings 1x

Ingredients:

• 1 teaspoon onion powder
• 2 large eggs
• 1 cup buffalo wing sauce (I use this brand)
• 1/4 cup butter (1/2 stick)
• 2 cups crushed pork rinds (get them here)
• 3/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 1/2 pounds boneless skinless chicken breasts, cut into tender-size pieces

Instructions:

1. First, Combine the pork rinds, Parmesan cheese, garlic powder, Italian seasoning and onion powder and mix until well incorporated. Pour the mixture into a thin layer on a large plate.
2. Second, Crack the eggs into a shallow bowl and fork whisk. Dip the chicken tenders in the egg wash, and then dredge them in the breading mixture. Make sure both sides are thoroughly coated in the breading mixture.
3. Next, Heat 1 to 2 inches of oil is a high-sided skillet. I like to use avocado oil for this. Once the oil is hot and begins to bubble slightly, drop the breaded chicken tenders into the oil. Fry until they are golden brown and crispy on both sides, about 3 minutes each side. Be careful not to flip them too much or else the breading will fall off.
4. Remove the chicken tenders from the oil and place them on paper towels to absorb the excess grease.
5. In a small sauce pan, heat the buffalo wing sauce and the butter over medium heat. Cook until the butter is melted and mixed into the sauce. Transfer the sauce to a large mixing bowl. Toss the tenders in the sauce until thoroughly coated.

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