Get ready to meet your new favorite game-day snack or easy weeknight dinner! These baked buffalo chicken tenders are outrageously crispy, packed with spicy flavor, and secretly low-carb. By swapping traditional breading for almond flour, we’re keeping things keto-friendly without sacrificing that satisfying crunch. Forget the deep fryer—these tenders bake to golden perfection in the oven, making cleanup a breeze. Let’s get cooking!
Ingredients
• 1 lb / 454g chicken breast tenders
• 1 large egg
• 1 tbsp / 15ml heavy whipping cream
• 1 cup / 112g almond flour
• 6 oz / 170g buffalo sauce
• Salt to taste
• Freshly ground black pepper to taste
Instructions
1. Directions
2. Prep Your Station: Preheat your oven to 350°F / 175°C and lightly grease a baking sheet. In a shallow bowl, whisk together the egg and heavy cream. In a separate bowl or a large zip-top bag, combine the almond flour with a generous pinch of salt and pepper.
3. Coat the Chicken: Season the chicken tenders with salt and pepper. Dip each tender first into the egg mixture, letting any excess drip off, then press it firmly into the almond flour mixture, ensuring it’s completely coated on all sides.
4. Bake to Perfection: Arrange the coated tenders in a single layer on your prepared baking sheet, making sure they aren’t touching. Bake for 30 minutes, or until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F / 74°C.
5. Sauce and Serve: Allow the tenders to cool for a minute. Place the baked tenders in a large bowl, pour the buffalo sauce over them, and gently toss until every piece is evenly coated. Transfer to a plate and enjoy immediately!
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 285
• Fat: 14.7g
• Protein: 29.3g
Pro Tips
• For an extra crispy crust, lightly spray the coated tenders with avocado or olive oil spray before baking.
• Ensure chicken is cooked perfectly by using an instant-read thermometer; it should register 165°F / 74°C.
• Don’t overcrowd the baking sheet. Giving the tenders space allows air to circulate, which helps them get crispy instead of steaming.
• Serve with a side of blue cheese or ranch dressing and crisp celery sticks for the classic buffalo experience.
FAQ
Q: Are these buffalo chicken tenders keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly and low-carb. It uses almond flour instead of traditional breading to keep the carbohydrate count low while still achieving a satisfying crunch.
Q: How do I get these baked chicken tenders extra crispy
A: For the crispiest results, ensure the tenders have space on the baking sheet and aren’t overcrowded. This allows hot air to circulate properly. You can also lightly spray the coated tenders with olive or avocado oil spray before baking, as mentioned in the pro tips.
Q: How do I know when the chicken is fully cooked
A: The most reliable way to check for doneness is with an instant-read thermometer. The chicken is cooked through when its internal temperature reaches 165°F / 74°C. The almond flour coating should also be golden brown.
Q: Can I use regular flour instead of almond flour
A: This recipe is specifically developed with almond flour to be low-carb and keto-friendly. Using regular flour will work for breading, but it will significantly increase the carbohydrate count and the tenders will no longer be considered keto.
