This Keto Buffalo Chicken is a flavorful, spicy, low-carb chicken dish that brings the heat of buffalo sauce while staying friendly to a ketogenic diet. Tender chicken pieces are coated (or shredded) and tossed in a buttery, tangy hot sauce mixture, delivering a satisfying, protein-rich main that works for lunch, dinner, or meal prep.

Keto Buffalo Chicken

Why You’ll Love This Recipe

I love this recipe because it’s bold, simple, and versatile. The buffalo flavor gives it a punch without adding carbs, and it keeps me full thanks to the protein and fat. Also, it’s easy to tweak — I can bake, air fry, or slow cook it depending on how much time I have. It also works great in wraps, salads, or simply on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or tenders
Eggs
Almond flour
Grated Parmesan cheese
Smoked paprika
Cayenne pepper
Salt and black pepper
Avocado oil (or another high-heat oil)
Butter
Hot (buffalo) sauce
White vinegar (optional)
Minced garlic
Optional: ranch seasoning or garlic powder, onion powder

Directions

Below is a method combining coating + sauce approach. You can adapt depending on cooking method (bake, fry, air fry, slow cook).

Prep chicken
Pat the chicken dry and cut into strips or tenders (or leave breasts whole if preferred). Season lightly with salt and pepper.
Make coating mixture
In a bowl, combine almond flour, grated Parmesan, smoked paprika, cayenne, and maybe a bit of garlic powder and onion powder.
Egg wash
In another bowl, beat the eggs (you may add a teaspoon of hot sauce here for extra flavor).
Coat the chicken
Dip each piece of chicken into the egg wash, then dredge in the almond flour-Parmesan mixture, pressing so it adheres well.
Cook the chicken
- Pan / skillet: Heat oil (avocado or other high-heat) over medium-high. Fry the coated pieces 3–4 minutes per side until golden and cooked through (internal temperature about 165 °F / 74 °C).
- Air fryer: Preheat to about 400 °F (200 °C). Spray basket lightly, place chicken in a single layer, cook 8 minutes, flip, then another ~4–5 minutes or until crispy.
- Oven (baked): Preheat oven to 400 °F (200 °C). Place coated chicken on a parchment-lined baking sheet, spray a bit of oil, bake ~15 minutes, then flip and bake a further 5–10 minutes, until crisp.
Prepare buffalo sauce
In a small saucepan over low heat, melt butter. Stir in hot sauce, minced garlic, and a splash of vinegar (optional). Combine until smooth and warm.
Toss chicken in sauce
When chicken pieces are done, transfer them to a bowl, pour the buffalo sauce over, and toss until each piece is well coated.
Serve
Serve immediately. If desired, garnish with a sprinkle of extra Parmesan or a drizzle of ranch or blue cheese dressing (check that they are low carb).

Servings and timing

Servings: Approximately 4 servings (this will vary with portion sizes)
Prep time: ~15 minutes
Cook time: ~10 minutes (for pan or air fryer)
Total time: ~25 minutes

If using a slow-cooker version (shredded buffalo chicken), it might take 5–6 hours on low.

Variations

Use chicken thighs instead of breast for a juicier, fattier result.
Skip the coating and make a “shredded buffalo chicken” by cooking plain chicken (in slow cooker or bake) and then tossing in sauce.
Add cream cheese or cheddar cheese to the sauce for a creamy buffalo chicken version.
Mix in low-carb veggies (like diced bell pepper or cauliflower florets) for more substance.
Use a spicier or milder hot sauce depending on your preference.
Serve in lettuce wraps, low-carb tortillas, or over a bed of greens.

Storage / reheating

Storage: Store leftover buffalo chicken in airtight containers in the fridge. It will keep for 3–4 days.
Freezing: You can freeze portions (but texture might shift slightly) for up to ~2 months.
Reheating: Reheat gently — in a skillet over low heat or in the microwave in short bursts. If the coating loses crispness, you can crisp it again in an oven or air fryer for a few minutes. If sauce separates, stir it back together with a splash of butter or cream.

FAQs

What makes buffalo sauce keto-friendly?

Buffalo sauce is typically made from hot sauce (vinegar, peppers) and butter, which are low in carbs. Many store-bought versions have no added sugar, making them keto-compatible. I always check labels to ensure there are no hidden sugars or carbs.

Can I use unbreaded chicken for a lower carb version?

Yes — skipping the coating altogether gives a pure buffalo chicken (no extra carbs). It will not have that crunchy crust, but still tastes delicious. Many slow cooker buffalo recipes use unbreaded shredded chicken tossed in sauce.

Keto Buffalo Chicken

Can I make this in a crockpot / slow cooker?

Absolutely. Place plain chicken in the slow cooker, pour buffalo sauce over, and cook on low for 5–6 hours (or high for ~3 hours). Then shred and toss. You can optionally stir in cream cheese near the end.

Can I reduce the spiciness?

Yes — reduce the amount of hot sauce, or mix the buffalo sauce with a bit of melted butter or heavy cream to tone it down. Alternatively, choose a mild buffalo sauce or blend in some ranch or blue cheese.

What do I serve with keto buffalo chicken?

I often serve it with a side salad, roasted non-starchy vegetables, steamed broccoli, cauliflower mash, or in lettuce wraps. It’s also great with keto ranch or blue cheese dip and celery sticks.

Conclusion

This Keto Buffalo Chicken is one of my go-to recipes when I want something bold, satisfying, and low-carb. It’s flexible — I can fry, bake, or slow-cook it. It works as a main dish, in wraps, or on top of salads. I love making a big batch for meal prep and adjusting the spice to my liking.