Crispy Keto Chicken Tenders with Buffalo Ranch Sauce

(Air Fryer, Oven, or Deep-Fry Options)

Raw chicken strips on wooden cutting board with whisked eggs and almond flour mixture in glass dishes in a modern kitchen with green subway tiles and copper pots hanging on a pot rack.

Key Info

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Total Time: 30-40 minutes

Servings: 4-6

Difficulty: Easy to Moderate

Dietary: Keto, Low-Carb, Gluten-Free, Paleo-Friendly

Equipment Needed

Large cutting board
2 shallow dishes
Air fryer, oven, or deep fryer
Tongs
Meat thermometer
Alternative: Use regular fork instead of tongs

Ingredients

Chicken Tenders:

1.5 lbs chicken breasts, cut into strips (680g)
2 large eggs
1 cup almond flour (96g) [or coconut flour]
1 cup crushed pork rinds (50g)
½ cup grated Parmesan (45g)
1 tsp each: garlic powder, paprika
½ tsp each: salt, black pepper

Buffalo Ranch Sauce:

½ cup hot sauce (120ml)
¼ cup butter, melted (60g)
½ cup ranch dressing (120ml)

Method

1. Prepare the Chicken:

Cut chicken breasts into 1-inch strips lengthwise.
Whisk eggs in a shallow dish.
Mix almond flour, crushed pork rinds, Parmesan, and seasonings in another dish.
Dip each chicken strip in egg, then coat thoroughly in breading mixture.

Hands dipping chicken strip in egg wash in a modern kitchen with white marble countertops, green subway tiles, and stainless steel appliances, partially breaded tenders on a wire rack

2. Cooking Methods:

For Air Fryer:

Preheat to 400°F (200°C)
Place tenders in basket without overcrowding.
Cook 12-15 minutes, flipping halfway.
Internal temperature should reach 165°F (74°C).

For Oven:

Preheat to 375°F (190°C).
Place on lined baking sheet.
Bake 18-20 minutes, flipping halfway.

For Deep Frying:

Heat oil to 350°F (175°C).
Fry 3-4 minutes per side until golden brown.

Golden-brown chicken tenders arranged in a sleek air fryer, set in a modern kitchen with green subway tiles and copper pots, under soft natural daylight.

3. Prepare the Buffalo Ranch Sauce:

Mix hot sauce with melted butter.
Toss cooked tenders in sauce or serve on the side.

Buffalo sauce and ranch dressing in bowls on a modern kitchen countertop with green subway tile backsplash and copper pots.

Crucial Tips

Don’t overcrowd cooking vessel.
Pat chicken dry before breading.
Let breading rest 5 minutes before cooking.
Don’t flip tenders more than once.
For extra crispy results, spray with oil before cooking.

Storage & Scaling

Keeps 4 days refrigerated.
Freeze up to 2 months.
Double recipe: Cook in batches.
Reheat in air fryer 3-5 minutes at 350°F.

Variations

Spicy: Add cayenne to breading.
Italian: Use Italian seasoning mix.
Dairy-free: Skip Parmesan, use coconut oil for butter.
Extra crunchy: Double-coat in egg and breading.

Common Mistakes

Cutting strips too thin.
Overcrowding the cooking space.
Flipping too often.
Not letting breading set.

Golden-brown chicken tenders on a white ceramic platter in a modern kitchen, garnished with fresh parsley and buffalo ranch sauce, amid warm, earthy ambience.

This recipe yields perfectly crispy keto chicken tenders that’ll satisfy any comfort food craving without breaking your carb count.