Low Carb Boneless Buffalo Chicken – Low Carb Keto Chicken Wings

Low Carb Boneless Buffalo Chicken – Low Carb Keto Chicken Wings

July 24, 2019 20 By William Morgan


Welcome all! Papa G here. Today I present
my low carbohydrate boneless buffalo chicken.
A delicious, spicy recipe that will
certainly satisfy any hot wing craving.
With only one point two five grams of
net carbohydrates per eight pieces, it’s a great
low carbohydrate option. Let’s get started… For this recipe will be using boneless
chicken breast tenderloins. Chicken
thighs will work great as well. Cut the
chicken into bite sized pieces. You
should get about twenty-four to twenty-eight pieces from
about sixteen ounces of chicken. We’ll add some flavor to our chicken with some salt;
ground black pepper; some garlic powder;
and finish with a little cayenne pepper.
Give that a good mix until all our
pieces are coated. Now we’ll add about a
quarter cup of cayenne pepper hot sauce.
Give that a mix; cover with some plastic
wrap and refrigerate for at least twenty
minutes or longer to allow the chicken
to absorb the sauce. After our chicken
has had a chance to marinate, we’ll begin
to batter the chicken. In a plastic bag,
add about a half cup or so of some almond
flour. Put all the marinated chicken into
the bag. Give that a tumble and shake to
coat all our pieces. To about eight ounces of ground pork rinds, mix in about a half cup
of grated Parmesan cheese. The egg wash I’m using has 3 eggs and about a quarter
cup or so of water beaten together.
Add a few pieces of chicken to the egg
wash. Transfer them to our pork rind
mixture and flip to coat.
Repeat until all our chicken is coated.
Place the battered chicken into the
refrigerator for about fifteen minutes or so to help the coating set. While our
chicken is in the refrigerator, we’ll
work on our buffalo sauce. In a saucepan
on medium heat, add some butter and
what’s left of the hot sauce
we used for our marinade. Let the sauce
come to a small simmer, then reduce the
heat to low and let our butter melt in
slowly, stirring occasionally.
Deep fry our chicken pieces a few at a time at three hundred fifty degrees for about three to four minutes or
until the chicken is completely cooked.
Then, let drain on a paper towel. Add our
chicken to a large mixing bowl; spoon on
our buffalo sauce; then toss to coat. Be
sure all the pieces are evenly coated.
Add more sauce and repeat if necessary.
Now plate and serve with some ranch, blue cheese and celery. There you have it folks!
My low carbohydrate boneless buffalo chicken.
Who says you need carbs to have battered chicken? I hope you enjoyed this recipe.
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