Grind some pork rinds in a blender or food processor until it becomes flour.
Measure ¼ cup of the ground rinds and put it in a medium bowl.
Add almond flour, coconut flour, dill, parsley, garlic, onion, black pepper, and salt. Whisk until thoroughly mixed.
Prepare the egg mixture
Whisk together the coconut milk, 1 tablespoon of buffalo sauce, lemon juice, salt, and egg in a separate shallow bowl.
Coat the chicken
Dip each cutlet in the egg wash.
Roll it into the dry ingredient mixture, flipping it over multiple times until it's thoroughly coated.
Gently place each coated tender on a plate or pan lined with parchment paper. Repeat until all the chicken tenders are coated.
Prepare the sauce
Melt a tablespoon of butter in a pan over medium heat on the stovetop.
Pour the melted butter into a small bowl with the remaining buffalo sauce and mix together. Keep the buffalo sauce blend in a warm location until you're ready to use it.
Pan-sear the tenders
Heat another tablespoon of butter in the pan over medium heat.
Once melted and bubbly, add half of the chicken tenders.
Sear them for 2 minutes on each side and set them aside.
Add another tablespoon of butter and repeat with the remaining chicken tenders.
Bake the chicken
Begin heating your oven to 400°F as you start preparing the mixtures, and let it warm up for 10-20 minutes.
Melt a tablespoon of butter in the same pan you used for searing the chicken. Once melted, switch off the stove and arrange the seared chicken in a single layer in the pan.
Put the pan in your preheated oven. Bake the chicken for 5-7 minutes until it reaches an internal temperature of 165°F.
Serve
Remove the pan from the oven.
Brush the warm buffalo sauce mixture on top of the chicken.
Top with chopped chives and serve immediately with more buffalo sauce, ranch dressing, sliced carrots, and celery.
Notes
- In lieu of buying pre-cut chicken tenders, you can make your own from boneless chicken breasts. Place your chicken breasts between two pieces of parchment and flatten them slightly using a meat mallet. This will help make them super tender when they are cooked. Slice your chicken breasts into tenders/strips.- If you are dairy-free, you can use Refined coconut oil in lieu of butter (refined coconut oil doesn’t have a coconut flavor so works well here).
Nutrition
Nutrition Facts
Keto Buffalo Chicken Tenders
Amount Per Serving
Calories 328Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 146mg49%
Sodium 1059mg46%
Potassium 435mg12%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 1g1%
Protein 29g58%
Vitamin A 448IU9%
Vitamin C 2mg2%
Calcium 30mg3%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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