These Buffalo Chicken Thighs are the perfect dish for any football game or tailgate party. They're easy to make and packed with flavor, making them a fan favorite every time.
As you take a bite of these tangy and spicy chicken thighs, you can't help but feel like you're cheering on your favorite team at the stadium.
The crispy skin gives way to tender and juicy meat, coated in a mouthwatering buffalo sauce that will have you reaching for more. But what sets these Buffalo Chicken Thighs apart? It's all about the ingredients used in this easy recipe. It's a delicious and low carb meal your whole family will enjoy.
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- boneless skinless chicken thighs
- all-purpose flour
- garlic powder
- onion powder
- paprika
- cayenne pepper
- Salt and black pepper, to taste
- unsalted butter, melted
- hot sauce (such as Frank's Red Hot Sauce or any of your favorite hot sauces)
- Zero- Sugar honey Substitute
- Worcestershire sauce
- Ranch dressing, for garnish (optional)
- Blue cheese crumbles, for garnish
- Sliced green onions, for garnish
See the recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Dredge each chicken thigh in the flour mixture, coating it thoroughly on both sides of the chicken thighs. Shake off any excess flour.
Place chicken thighs on a baking sheet lined with parchment paper. Bake in the 400° preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, in a saucepan over medium heat, combine the melted butter, hot sauce, honey, and Worcestershire sauce. Stir well and let the sauce simmer for a few minutes until it thickens slightly. Remove the saucepan from the heat.
Once the chicken thighs are cooked, transfer them to a large bowl. Pour the prepared buffalo sauce over the chicken and toss to coat the chicken evenly with the sauce.
Arrange the buffalo chicken thighs on a serving platter. Garnish with ranch dressing (if desired,) blue cheese crumbles, and sliced green onions.
Variations & Substitutions
- Not Keto - make this recipe not keto (if you have someone not doing keto) by substituting the Almond flour for All-Purpose Flour
- Honey: If you having a hard time finding a Zero-Sugar Honey, you can always substitute it with a little bit of Stevia or Erythritol to add some sweetness without adding carbs.
- Deluxe - Want to make Buffalo wings? Just make sure to adjust the cook time. You can also make
- Kid-friendly - Use Mild Wing sauce and remove the cayenne pepper for a non-spicy version.
Equipment
- Baking Tray
- Sauce Pan
- Small bowl
- Dredging Station
Storage
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat in the microwave or oven to maintain crispiness. You can reheat in your oven at 375°F (190°C) for 10-15 or until the center is hot.
Pro Tips
- For a more accurate temperature, you can use an instant-read Meat Thermometer. Insert the thermometer into the thickest part of the chicken thigh and make sure it reads at least 165°F (74°C).
- Don't be afraid to play around with different spices and sauces to create your own unique flavor profile.
- To save time, you can prep these buffalo chicken thighs in advance by marinating them overnight or even freezing them for future use.
- Serve with a side of ranch or blue cheese dressing, celery sticks, and carrot sticks for a classic buffalo wing experience.
- If you have leftover chicken, you can always make a buffalo chicken salad.
- If you do not have parchment paper you can use Non-stick spray
FAQ
While both cooking methods give you that crispy bite, my opinion is to bake. Cutting out the bad oils is essential when it comes to keto and your health. If you want to fry, you can fry in Olive Oil.
Yes, the chicken thighs get more tender the longer you cook them just watch your time as you can overcook them and make them tough
For the ultimate juicy and tender chicken thigh experience, aim for an internal temp between 175 and 185 F.
Buffalo Chicken Thighs
Equipment
- Baking Tray
- Sauce Pan
- Small bowl
- Dredging Station
Ingredients
- 8 boneless skinless chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- ½ cup unsalted butter melted
- ½ cup hot sauce such as Frank's Red Hot
- 1 tablespoon honey Sugar free
- 1 teaspoon Worcestershire sauce
- Ranch dressing for garnish (optional)
- Blue cheese crumbles for garnish
- Sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Dredge each chicken thigh in the flour mixture, coating it thoroughly on both sides. Shake off any excess flour.
- Place the coated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, in a saucepan over medium heat, combine the melted butter, hot sauce, honey, and Worcestershire sauce. Stir well and let the sauce simmer for a few minutes until it thickens slightly. Remove the saucepan from heat.
- Once the chicken thighs are cooked, transfer them to a large bowl. Pour the prepared buffalo sauce over the chicken and toss to coat the chicken evenly with the sauce.
- Arrange the buffalo chicken thighs on a serving platter. Garnish with ranch dressing (if desired,) blue cheese crumbles, and sliced green onions.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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