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Buffalo Ranch Keto Chicken Tenders

Buffalo chicken and ranch are a match made in heaven. When we started looking for ways to enjoy this classic flavor combo while staying low-carb, these Buffalo Ranch Keto Chicken Tenders became an instant favorite.

There’s something about a crispy, spicy chicken tender dipped in cool, creamy ranch that just hits the spot. Instead of using traditional breadcrumbs, we coat these tenders in almond flour and parmesan to get that perfect crunch. The buffalo seasoning brings a little heat, while the homemade dairy-free ranch dip balances everything out with its herby, garlicky goodness.

These tenders are perfect for weeknight dinners, meal prep, or serving as a fun appetizer on game day. They’re high in protein, gluten-free, and packed with flavor—making them a must-try for any keto lifestyle.

Cuisine , ,
Courses , , , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 4
Calories 350
Description

Crispy, Spicy, and Perfectly Dippable

These Buffalo Ranch Keto Chicken Tenders are crispy, golden, and packed with bold flavor. Coated in a keto-friendly buffalo ranch seasoning and served with a homemade dairy-free ranch dip, they make the perfect low-carb meal or game-day snack.

Ingredients
    For the Chicken Tenders:
  • 1 lb chicken tenders (or sliced chicken breast)
  • 1/2 cup almond flour
  • 1/4 cup grated parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional, for extra spice)
  • 2 large eggs
  • 2 tbsp hot sauce
  • 2 tbsp butter or ghee, melted
    • For the Dairy-Free Ranch Dip:
  • 1/2 cup mayo (avocado oil-based for best flavor)
  • 2 tbsp unsweetened almond milk
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • Salt and black pepper, to taste
Instructions
    Prepare the Coating:
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together almond flour, parmesan cheese, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
    3. Coat the Chicken:
  3. In a separate bowl, beat the eggs and mix in the hot sauce.
  4. Dip each chicken tender into the egg mixture, then coat in the almond flour mixture, pressing lightly to adhere.
    5. Bake the Tenders:
  5. Arrange coated tenders on the baking sheet and drizzle with melted butter or ghee.
  6. Bake for 12-15 minutes, flipping halfway, until golden brown and crispy.
  7. Remove from the oven and let cool for a few minutes before serving.
    8. Make the Ranch Dip:
  8. In a small bowl, whisk together mayo, almond milk, lemon juice, garlic powder, onion powder, dried dill, and parsley.
  9. Season with salt and black pepper to taste, then chill for at least 5 minutes before serving.
    10. Serve & Enjoy:
  10. Serve the crispy tenders with ranch dip and extra hot sauce on the side. Enjoy fresh and hot!

Nutrition Facts

Servings: 4 ServingCalories:350kcalTotal Fat:25gTotal Carbohydrate:4gDietary Fiber: 2gSugars: 1gProtein:28g

Note

Substitutions & Variations

  • Dairy-Free: Omit parmesan and use extra almond flour in the coating.
  • Nut-Free: Replace almond flour with crushed pork rinds for extra crunch.
  • Extra Spicy: Increase cayenne and add a drizzle of sriracha over the finished tenders.
  • Air Fryer Option: Cook at 375°F for 10-12 minutes, flipping halfway through.
  • Lower Fat: Use an egg white wash instead of whole eggs and skip the butter drizzle.
Read it online: https://ketoeatsrecipes.com/recipe/buffalo-ranch-keto-chicken-tenders/