Buffalo Chicken Tenders

Quick Easy Low carb version of Buffalo Chicken Tenders
Course Main Course
Cuisine American
Keyword Chicken


  • 6-8 Boneless Tenders
  • 2.5 Cups finely crushed pork rinds I use hot and spicy
  • 2 tsp paprika
  • 1 tsp garlic powder more or less to taste
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper less if you dont like them HOT
  • 3/4 cup hot sauce (divided) I use Franks
  • 1/4 cup mayonnaise
  • 2 eggs
  • 2 tbsp butter (I use salted but personal preference)
  • Ranch or Blue Cheese optional
  • chives optional


  • Preheat oven to 425° degrees
  • Pat chicken dry using paper towels
  • In a small bowl whisk together crushed pork rinds, paprika,garlic powder,salt,onion powder, pepper and cayenne pepper. Transfer half of the dry ingredients to a shallow dish (pie dish works great) . Put other half a side for later.
  • In a separate mixing bowl whisk together 2 tbsp hot sauce , mayonnaise and eggs. One at a time dip the tenders into the egg mixture then dredge chicken in to dry mixture. Flipping chicken over multiple times until completely covered. Transfer breaded chicken to baking pan lined with parchment paper. After first half of dry ingredients have been used transfer remaining dry ingredients. This is done to avoid the dry ingredients getting clumped together after coming in contact with the egg mixture. Continue to breading chicken tenders.
  • Bake tenders for 25-30 minutes or until internal temp of 165°
  • well chicken is baking - In a medium sauce pan over medium heat stir butter into hot sauce until melted and hot. ( or use your favorite bottled buffalo sauce ) I love sweet baby rays. Toss tenders in sauce until fully coated. Serve with ranch, blue cheese and chives on the side. Celery is also always a good option.