These Keto Boneless Buffalo Wings are the perfect low carb appetizer. They are breaded in a low carb, nut-free breading, fried and then sauced with a mixture of butter and buffalo sauce.
The best keto boneless wings
Buffalo wings and boneless wings are two of my favorite appetizers to order when dining out. At many restaurants, the wings are already low carb and gluten free. As long as they aren't dredging the wings in flour before frying, you are usually in the clear. Just ask if the wings are gluten free. If they say yes, chances are great that they are also very low in carbs. However, that is never the case with boneless wings. They are never low carb and gluten free. Which for me, takes them off the menu when dining out. But have no fear, I have the perfect solution. These Keto Boneless Buffalo Wing have all of the flavor and crunch of bar style boneless wings, but without all the carbs.
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Low Carb Boneless Buffalo Wings
- Total Time: 1 hour
- Yield: Makes 4 Servings 1x
- Diet: Diabetic
Description
These Keto Boneless Buffalo Wings are the perfect low carb appetizer. They are breaded in a low carb, nut-free breading, fried and then sauced with a mixture of butter and buffalo sauce.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 ½ cups crushed pork rinds (I use this brand)
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¾ cup buffalo wing sauce
- 2 tablespoons butter
- oil for frying
Instructions
- Trim excess fat off chicken breast and cut into large chunks.
- In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.
- Heat an inch of oil over medium-high heat. I use a non-stick wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch.
- Press the chicken chunks firmly into the breading mixture, coating both sides (Doing it this way will help the breading bind to the chicken much better than just shaking them in the breading mixture.)
- Once oil is hot and begins to bubble, drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides - About 3 minutes each side.
- After removing chicken from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on.
- Melt the butter and mix with buffalo wing sauce. Lightly toss the Chicken in the sauce.
Notes
- net carbs per serving: 0.5g
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Deep Frying
- Cuisine: American
Nutrition
- Calories: 309
- Fat: 12.6g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 40.5g
Keywords: keto chicken tenders, low carb chicken nuggets, low carb breading, nut free keto breading
Maegan says
Holy smokes, these are AMAZING! I've been missing the texture of carbs, and these hit the spot! Paired with blue cheese crumbles and lettuce inside a Lavash pita.....YUM!
Thank you!!
Heidi Card says
I just finished making these and they are so delicious! I really wanted something yummy tonight and these hit the spot. Even my fussy eaters loved these.
Crystak says
These were amazing!
Jessica says
These were seriously the best low carb thing I ever ate!!!!!!!! I have tried lots of different low carb recipes and this is by far my favorite, you can't taste the pork rinds AT ALL!! I did use egg to help the breading stick better, it tastes just like a deep fried chicken wing. YUMMMM!!!!!!!!!!!!!!!!!!!!
Jessie says
I can't even believe how good these came out! Totally satisfied my crunchy craving! Thanks for the recipe.
Sarah says
I'm new to your site and tried these last night, they were delicious! I did drench the chicken in egg whites before rolling them in the pork rind mixture and didn't have any issues with the "breading" staying on. Thank you for such a delicious recipe. I've purchased your cookbook and am so happy to have so many low-carb meal options as I was getting really tired of eating salads. You're my idol 🙂
JTR says
THIS WAS AWESOME!!!! Didn't taste the pork rinds at all! I skipped the last step, and served them with low carb ranch dressing for dip. I can't explain how good these were! You must try them!
Sydney says
HOW do you make low carb ranch dressing/dip? Thanx????
Peace Love and Low Carb says
If you do to the recipe index on my site and look under dressings, you will find a few different ranch dressing recipes. 🙂
Anonymous says
I do not like to fry (just never got that bug) so is there any way to do them in the oven? Also, pork rinds are amazing for low-carbers. I use them instead of bread crumbs for meatloaf etc. Remember Bisquick, sausage, cheddar cheese balls? Yep, I use them instead of Bisquick and they are fantastic.
Kyndra Holley says
Personally, I have never baked them. But, I don't see why you couldn't. If you try it, let me know how it turns out. 🙂
Amanda says
I make oven "fried" chicken all the time. I use either egg or brush the meat with mayo to help pork rinds stick and then bake in the oven. Super crispy. It gets soggy leftover but if you put it under the broiler the next day it crisps right back up. I have coated fish and baked with pork rinds as well.
Mary Beth says
Did you ever try baking them? How did they turn out?
Anonymous says
Wow, cooked these in bacon fat, oh my goodness, they are sooooo good! Also got tired of cooking the small pieces, so took the last 4 boneless (used thighs), breaded those. Will definitely make these again!!!!! Thank you. Nancy
Kyndra Holley says
Hi Nancy, SO happy to hear that you enjoyed them. I haven't done them in bacon fat yet. Can you believe that? Can't wait to try it that way!
Anonymous says
I'm the anonymous from above. I ended up using tenderloins cut into bite size pieces. They turned out great! Got a little soggy after dressing with the sauce but still day bomb. I'm going to do this with full tenderloins in a buffalo chicken salad next.