Keto Buffalo Ranch Chicken Tenders (Print Version)

Crispy almond-crusted chicken tenders tossed in spicy buffalo sauce, served with homemade ranch dip and fresh celery for a satisfying keto-friendly meal.

# Components:

→ 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 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

# Method:

01 - Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk together the egg and heavy cream until fully combined.
03 - In another bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
04 - Dip each chicken tender first into the egg mixture, then coat thoroughly in the almond flour mixture. Arrange coated pieces 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 prepared baking sheet.
06 - Bake tenders for an additional 10 to 12 minutes until cooked through.
07 - While tenders bake, whisk together hot sauce, melted butter, and garlic powder in a bowl until combined.
08 - In a separate bowl, mix mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Refrigerate until ready to serve.
09 - Once chicken tenders are cooked, transfer to a bowl and toss them in the buffalo sauce until evenly coated.
10 - Arrange buffalo chicken tenders on a serving plate with celery sticks and serve with homemade ranch dip on the side.

# Expert Advice:

01 -
  • You get that crispy, salty-spicy satisfaction without the guilt or carb crash afterward.
  • The homemade ranch tastes infinitely better than anything bottled, and people always ask for the recipe.
  • It's genuinely impressive to serve at gatherings, yet simple enough that you can pull it together on a weeknight.
02 -
  • Don't skip the oven step after pan-frying; the final baking ensures the chicken is fully cooked through without the coating burning.
  • Your almond flour's fineness matters more than you'd think—coarse almond meal will create a gritty, uneven coating instead of that crispy exterior.
  • Make the ranch dip at least an hour ahead if possible; the flavors meld together and it tastes exponentially better when the herbs have time to infuse.
03 -
  • Make a double batch of the almond flour coating mixture and keep it in a jar—next time you want breaded chicken, it's already there waiting.
  • If your tenders are very thick, carefully butterfly them so they cook evenly without needing longer oven time, which risks drying them out.
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