36+ Easy and Delicious Keto Buffalo Chicken Thigh Recipes for Every Occasion

If you’re a fan of bold flavors and crave the satisfying heat of buffalo sauce, but still want to stick to your keto lifestyle, you’re in for a treat!

We’ve curated an irresistible collection of 36+ keto buffalo chicken thigh recipes that perfectly balance spice and savory goodness—all without the carbs.

Chicken thighs are a keto favorite because of their tender, juicy meat and higher fat content, making them an ideal choice for keto diets.

Combine them with the zesty, fiery flavors of buffalo sauce, and you have the ultimate low-carb meal that’s packed with flavor.

Whether you’re looking for a quick weeknight dinner, a flavorful salad, or something to impress at your next dinner party, these recipes are sure to elevate your meals and keep you on track with your keto goals.

From crispy buffalo chicken thighs to creamy and rich buffalo chicken dishes, the possibilities are endless.

Let’s dive into these 36+ keto buffalo chicken thigh recipes that will spice up your keto meal rotation and keep your taste buds excited!

36+ Easy and Delicious Keto Buffalo Chicken Thigh Recipes for Every Occasion

These 36+ keto buffalo chicken thigh recipes offer an exciting array of flavorful options that cater to all tastes and preferences.

Whether you’re after a spicy kick or prefer a more subtle buffalo flavor, there’s a recipe here for everyone.

Chicken thighs provide the perfect canvas for buffalo sauce, delivering a tender and juicy base that pairs beautifully with various sides like crispy vegetables, creamy slaws, or cheesy casseroles.

You don’t have to miss out on rich, bold flavors when you’re living the keto life, and with these recipes, you can enjoy indulgent meals without any guilt.

So, what are you waiting for?

Fire up your oven or grill and start experimenting with these keto buffalo chicken thigh recipes today!

Crispy Buffalo Chicken Thighs

For those who love a satisfying crunch with a spicy kick, these crispy buffalo chicken thighs are perfect. The dish is keto-friendly, packed with protein, and delivers all the flavor of buffalo wings without the added carbs. Whether for a family dinner or meal prep, this recipe guarantees delicious results with a crispy texture that doesn’t compromise your diet goals.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp avocado oil
• ½ cup buffalo sauce (store-bought or homemade)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions:
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispiness. In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub this seasoning mix over the chicken thighs. Heat a cast-iron skillet on medium-high heat and add avocado oil. Sear the chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and sear the other side for 3 minutes. Brush the buffalo sauce generously on each thigh. Transfer the skillet to the oven and bake for 25–30 minutes, ensuring the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before serving.

Pair these with a crisp keto coleslaw or some roasted zucchini for a complete meal.

These crispy buffalo chicken thighs are everything you could want in a keto meal—spicy, savory, and satisfying. The combination of crisp skin and tender meat drenched in buffalo sauce creates a dish that will quickly become a household favorite.

Creamy Buffalo Chicken Thighs

This creamy buffalo chicken thigh recipe takes comfort food to a whole new level. With a rich, velvety sauce that’s keto-friendly, this dish pairs perfectly with low-carb vegetables or cauliflower rice. It’s the ideal combination of indulgent flavor and wholesome nutrition.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup buffalo sauce
• ¾ cup heavy cream
• 2 oz cream cheese, softened
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste

Instructions:
Season the chicken thighs with salt, pepper, and onion powder. In a large skillet, heat olive oil and butter over medium heat. Sear the chicken thighs for 5–6 minutes on each side until browned and fully cooked. Remove and set aside. Lower the heat and deglaze the skillet with buffalo sauce, scraping up the flavorful bits. Stir in heavy cream and cream cheese, whisking until the sauce is smooth. Add cayenne pepper for extra spice, if desired. Return the chicken thighs to the skillet, spooning sauce over the top. Simmer for 5 minutes to allow the flavors to meld.

Serve with sautéed spinach or steamed broccoli to balance the richness of the sauce.

This creamy buffalo chicken thigh dish will make you forget you’re eating keto! The decadent sauce, combined with the bold spice of buffalo, creates a restaurant-quality meal you’ll look forward to making again.

Grilled Buffalo Chicken Thighs with Herb Ranch Dip

Grilling adds a smoky flavor that takes these buffalo chicken thighs to the next level. With a refreshing herb ranch dip on the side, this dish balances heat and coolness beautifully, making it ideal for summer barbecues or weeknight dinners.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Herb Ranch Dip:

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:
Preheat your grill to medium-high heat. In a bowl, mix buffalo sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Coat the chicken thighs evenly in the mixture. Grill the thighs skin-side down for 8–10 minutes, then flip and cook for another 6–8 minutes or until the internal temperature reaches 165°F (75°C).

For the herb ranch dip, combine all ingredients in a bowl and mix well. Adjust seasoning to taste.

Serve the grilled chicken thighs with the herb ranch dip on the side and a fresh cucumber salad or grilled asparagus for a refreshing meal.

These grilled buffalo chicken thighs are a crowd-pleaser, perfect for any occasion. The smoky char from the grill, paired with the zesty ranch dip, creates a harmony of bold flavors and creamy textures. This recipe is sure to become a staple in your keto repertoire.

Buffalo Chicken Thighs with Blue Cheese Crumbles

For those who crave the tangy goodness of blue cheese with their buffalo chicken, this recipe is an absolute must-try. The juicy chicken thighs are smothered in spicy buffalo sauce and topped with crumbled blue cheese for a bold, creamy flavor combination. It’s a keto meal that packs a punch and will keep you coming back for more.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp butter
• ½ cup buffalo sauce
• ¼ cup crumbled blue cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:
Preheat your oven to 375°F (190°C). Season the chicken thighs with garlic powder, onion powder, salt, and pepper. In a large oven-safe skillet, melt butter over medium heat. Sear the chicken thighs skin-side down for 5–6 minutes until crispy. Flip the chicken and pour the buffalo sauce over the top. Transfer the skillet to the oven and bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and sprinkle crumbled blue cheese over the hot chicken thighs.

Pair with a side of celery sticks or a low-carb salad for a complete meal.

These buffalo chicken thighs with blue cheese crumbles are a true indulgence on a keto diet. The rich blue cheese enhances the spicy buffalo sauce, making every bite a flavorful experience. Perfect for game nights or casual dinners, this dish will satisfy your cravings without the carbs.

Baked Buffalo Chicken Thighs with Avocado Salsa

This baked buffalo chicken thigh recipe is paired with a refreshing avocado salsa to cut through the heat of the buffalo sauce. The combination of tender chicken and cool, creamy avocado is a perfect contrast, making for a satisfying and balanced meal. It’s an easy recipe that’s both keto-friendly and full of flavor.

Ingredients:

• 6 boneless, skinless chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the Avocado Salsa:

• 1 avocado, diced
• 1 small tomato, diced
• ¼ cup red onion, finely chopped
• 1 tbsp cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). In a small bowl, mix buffalo sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken thighs evenly with the sauce mixture. Arrange the chicken on a baking sheet and bake for 20–25 minutes or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the avocado salsa by combining diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl. Gently toss to combine.

Serve the baked buffalo chicken thighs topped with a generous spoonful of avocado salsa. A side of sautéed kale or roasted cauliflower works well to complete the meal.

This baked buffalo chicken dish with avocado salsa is a refreshing twist on the classic buffalo chicken. The cool avocado salsa balances the spiciness of the buffalo sauce, providing a delightful contrast that enhances the flavors. It’s a perfect meal for anyone following a keto diet but craving something a bit different.

Slow Cooker Buffalo Chicken Thighs

For a no-fuss, hands-off approach to buffalo chicken, this slow cooker recipe is a game changer. The chicken thighs cook slowly in a rich, spicy buffalo sauce, resulting in tender, juicy meat that falls off the bone. Ideal for busy days or meal prepping, this dish is incredibly easy and delicious.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 cup buffalo sauce
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:
Place the chicken thighs in the slow cooker. In a small bowl, mix buffalo sauce, melted butter, garlic powder, cayenne pepper, salt, and pepper. Pour the sauce mixture over the chicken thighs, making sure they’re evenly coated. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.

Once done, carefully remove the chicken thighs from the slow cooker and let them rest for a few minutes. Optional: For crispier skin, broil the chicken for 2–3 minutes before serving.

Serve with a side of cauliflower mash or grilled Brussels sprouts for a full keto-friendly meal.

These slow cooker buffalo chicken thighs offer maximum flavor with minimal effort. The tender meat, infused with the spicy buffalo sauce, makes for an irresistible meal that’s perfect for busy nights or gatherings. It’s a simple, hands-off dish that doesn’t sacrifice taste or texture.

Buffalo Chicken Thighs with Garlic Parmesan Sauce

For those who love the rich, savory flavors of garlic and parmesan, this buffalo chicken thigh recipe is a must-try. The buffalo sauce adds heat and spice, while the garlic parmesan sauce creates a creamy, indulgent contrast. It’s the perfect balance of bold and creamy, making it an irresistible keto meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• ¼ cup unsalted butter, melted
• 2 tbsp grated parmesan cheese
• 2 cloves garlic, minced
• 1 tsp garlic powder
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions:
Preheat your oven to 375°F (190°C). Season the chicken thighs with salt, pepper, garlic powder, and dried oregano. In a small bowl, combine the buffalo sauce, melted butter, parmesan cheese, and minced garlic. Mix well. Coat the chicken thighs with the buffalo-garlic mixture, ensuring even coverage. Place the chicken on a baking sheet and bake for 25–30 minutes or until the internal temperature reaches 165°F (75°C).

Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Optionally, drizzle with extra parmesan cheese before serving.

These buffalo chicken thighs with garlic parmesan sauce are perfect for anyone looking for a delicious, rich, and spicy keto meal. The garlic parmesan sauce provides a creamy, savory element that balances out the heat from the buffalo sauce. It’s a hearty, satisfying dish that will keep you coming back for more.

Keto Buffalo Chicken Thighs with Cilantro Lime Sauce

This zesty and refreshing buffalo chicken thigh recipe is paired with a tangy cilantro lime sauce that adds a fresh twist to the traditional buffalo flavors. The cilantro lime sauce cools down the spiciness of the buffalo sauce while bringing in bright, citrusy notes, making it a well-rounded and exciting keto meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Cilantro Lime Sauce:

• ½ cup sour cream
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). In a small bowl, combine buffalo sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Coat the chicken thighs with the buffalo mixture. Arrange the chicken on a baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the cilantro lime sauce by mixing together sour cream, chopped cilantro, lime juice, lime zest, garlic powder, salt, and pepper in a small bowl.

Serve the baked buffalo chicken thighs with a generous spoonful of cilantro lime sauce on top. Pair with a side of sautéed spinach or roasted asparagus for a complete meal.

These keto buffalo chicken thighs with cilantro lime sauce are the perfect combination of heat and freshness. The cilantro lime sauce adds a cool, creamy contrast to the fiery buffalo sauce, creating a balanced and refreshing meal that’s both flavorful and satisfying.

Spicy BBQ Buffalo Chicken Thighs

If you’re craving a smoky, tangy buffalo chicken thigh recipe with a bit of extra sweetness, this spicy BBQ buffalo chicken is just what you need. The buffalo sauce is combined with smoky BBQ flavors for a bold, multi-dimensional sauce that’s perfect for keto-friendly grilling or roasting.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ¼ cup buffalo sauce
• ¼ cup sugar-free BBQ sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:
Preheat your oven to 375°F (190°C). In a small bowl, combine buffalo sauce, BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken thighs evenly with the sauce mixture. Place the chicken thighs on a baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

For an extra charred finish, you can broil the chicken for the last 3–4 minutes.

Serve with a side of creamy coleslaw or roasted Brussels sprouts for a complete meal.

These spicy BBQ buffalo chicken thighs are a flavorful fusion of two classic flavors. The tangy heat of the buffalo sauce is balanced perfectly by the sweetness of the BBQ sauce, creating a bold and satisfying keto dish. Whether roasted or grilled, this recipe will add variety to your keto meal rotation.

Buffalo Chicken Thighs with Spinach Artichoke Dip

This buffalo chicken thigh recipe is an elevated, keto-friendly take on classic comfort food. It pairs spicy buffalo sauce with a creamy spinach artichoke dip for a dish that combines the best of both worlds. The richness of the dip balances the heat of the buffalo sauce, making each bite indulgent yet satisfying.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

For the Spinach Artichoke Dip:

• 1 cup frozen spinach, thawed and drained
• ½ cup artichoke hearts, chopped
• ½ cup cream cheese, softened
• ¼ cup sour cream
• ¼ cup grated parmesan cheese
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). Season the chicken thighs with garlic powder, onion powder, salt, and pepper. In a small bowl, combine buffalo sauce and olive oil. Coat the chicken thighs evenly with the sauce mixture. Place them on a baking sheet and bake for 25–30 minutes or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the spinach artichoke dip. In a skillet, heat olive oil over medium heat and sauté the garlic for 1 minute. Add the spinach and artichokes and cook for 2-3 minutes. Stir in cream cheese, sour cream, and parmesan, and cook until the dip is creamy and well-combined. Season with salt and pepper to taste.

Once the chicken is cooked, remove it from the oven and top with a generous serving of spinach artichoke dip.

This buffalo chicken with spinach artichoke dip is a hearty, indulgent dish that will quickly become a favorite. The spicy buffalo sauce, combined with the creamy, cheesy dip, creates a delightful contrast that makes for a satisfying keto meal.

Buffalo Chicken Thighs with Cucumber Feta Salad

If you’re looking for a lighter, refreshing side to pair with your buffalo chicken thighs, this cucumber feta salad is the perfect choice. The cool crunch of cucumber and the tang of feta provide a refreshing balance to the heat of the buffalo sauce, making this keto meal both satisfying and vibrant.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste

For the Cucumber Feta Salad:

• 1 cucumber, sliced
• ½ cup feta cheese, crumbled
• 1 tbsp red onion, finely chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). Season the chicken thighs with garlic powder, paprika, salt, and pepper. Coat the thighs in buffalo sauce and place them on a baking sheet. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is cooking, prepare the cucumber feta salad. In a bowl, combine sliced cucumber, crumbled feta, red onion, and dill. In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the cucumber mixture and toss to combine.

Serve the buffalo chicken thighs with a side of cucumber feta salad for a refreshing, balanced meal.

This buffalo chicken with cucumber feta salad offers the perfect combination of spicy and fresh. The coolness of the cucumber salad perfectly balances the bold flavors of the buffalo sauce, making for a well-rounded and satisfying keto-friendly meal.

Buffalo Chicken Thighs with Roasted Garlic Cauliflower Mash

For a hearty and creamy side to pair with your buffalo chicken thighs, roasted garlic cauliflower mash is the perfect keto-friendly option. The creamy texture of the cauliflower mash complements the spicy, tangy buffalo chicken, creating a comforting and balanced meal that’s sure to please.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp butter
• 1 tsp garlic powder
• Salt and pepper to taste

For the Roasted Garlic Cauliflower Mash:

• 1 medium cauliflower, chopped into florets
• 3 cloves garlic, peeled
• 2 tbsp butter
• ¼ cup heavy cream
• Salt and pepper to taste

Instructions:
Preheat your oven to 375°F (190°C). Season the chicken thighs with garlic powder, salt, and pepper, and coat them with buffalo sauce. Place the chicken on a baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the roasted garlic cauliflower mash. On a baking sheet, toss cauliflower florets and garlic with olive oil and roast for 20–25 minutes, until tender and lightly browned. Transfer the roasted cauliflower and garlic to a food processor, add butter and heavy cream, and blend until smooth. Season with salt and pepper to taste.

Serve the buffalo chicken thighs alongside a generous serving of roasted garlic cauliflower mash.

This buffalo chicken with roasted garlic cauliflower mash is the ultimate comfort food for anyone following a keto diet. The creamy, rich cauliflower mash provides the perfect backdrop to the spicy buffalo chicken, creating a balanced, satisfying meal that will keep you full and happy.

Buffalo Chicken Thighs with Zesty Ranch Slaw

For a deliciously crunchy side dish to pair with your buffalo chicken thighs, try this zesty ranch slaw. The creamy, tangy ranch dressing adds richness to the crisp, fresh cabbage and carrots, while the buffalo chicken delivers a satisfying heat. It’s the perfect keto meal that’s both refreshing and spicy.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Zesty Ranch Slaw:

• 2 cups shredded cabbage
• 1 cup shredded carrots
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper. Coat the chicken thighs in buffalo sauce and arrange them on a baking sheet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the slaw. In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, garlic powder, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage and carrots, tossing until everything is evenly coated.

Serve the buffalo chicken thighs alongside the zesty ranch slaw for a complete meal.

The buffalo chicken with zesty ranch slaw offers a delightful balance of spicy heat and cool, creamy crunch. The ranch dressing perfectly complements the heat of the buffalo sauce, creating a meal that’s not only keto-friendly but also full of flavor and texture.

Grilled Buffalo Chicken Thighs with Avocado Crema

For a smoky, grilled twist on your classic buffalo chicken thighs, this recipe combines the charred flavors of grilled chicken with a smooth, creamy avocado crema. The avocado crema provides a cool and creamy contrast to the spiciness of the buffalo sauce, making it the perfect keto dish for summer cookouts or weeknight dinners.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Avocado Crema:

• 1 ripe avocado, peeled and pitted
• ¼ cup sour cream
• 1 tbsp lime juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:
Preheat your grill to medium-high heat. Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper. Coat the chicken with buffalo sauce and place them on the grill. Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C).

While the chicken is grilling, prepare the avocado crema. In a food processor or blender, combine avocado, sour cream, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.

Serve the grilled buffalo chicken thighs with a generous drizzle of avocado crema on top.

The grilled buffalo chicken thighs with avocado crema are perfect for a smoky, keto-friendly meal. The rich, creamy avocado crema cools down the heat from the buffalo sauce, creating a balanced and satisfying meal that’s ideal for outdoor grilling or cozy indoor dinners.

Buffalo Chicken Thighs with Cauliflower Rice Pilaf

If you’re craving a hearty meal that’s also keto-friendly, this buffalo chicken thigh recipe pairs perfectly with cauliflower rice pilaf. The cauliflower rice soaks up the spicy buffalo sauce, while the vegetables in the pilaf add texture and depth. It’s a flavorful and low-carb alternative to regular rice.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Cauliflower Rice Pilaf:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• ½ cup onion, finely chopped
• 1/2 cup bell pepper, chopped
• 1 clove garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper. Coat the chicken with buffalo sauce and arrange it on a baking sheet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the cauliflower rice pilaf. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, and sauté for 3–4 minutes until softened. Add the cauliflower rice and thyme, cooking for 5–7 minutes, stirring occasionally. Season with salt and pepper to taste.

Serve the buffalo chicken thighs alongside the cauliflower rice pilaf for a delicious, low-carb meal.

This buffalo chicken with cauliflower rice pilaf is a fulfilling keto-friendly meal that doesn’t sacrifice flavor. The cauliflower rice absorbs the bold buffalo sauce, adding depth to each bite. Combined with the spiced chicken, it makes for a satisfying, well-rounded meal that’s perfect for any day of the week.

Buffalo Chicken Thighs with Creamy Coconut Curry Sauce

For an exotic twist on classic buffalo chicken, try these buffalo chicken thighs smothered in a rich, creamy coconut curry sauce. The heat of the buffalo sauce blends beautifully with the creamy coconut and mild curry flavor, creating a unique and flavorful dish that’s sure to become a keto favorite.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp curry powder
• Salt and pepper to taste

For the Creamy Coconut Curry Sauce:

• 1 can (14 oz) full-fat coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:
Preheat your oven to 375°F (190°C). Season the chicken thighs with garlic powder, curry powder, salt, and pepper. Coat the chicken with buffalo sauce and arrange them on a baking sheet. Bake for 25–30 minutes or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the coconut curry sauce. In a saucepan, heat olive oil over medium heat and sauté garlic for 1 minute. Add coconut milk, curry powder, turmeric, salt, and pepper. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.

Once the chicken is done, drizzle the coconut curry sauce over the hot buffalo chicken thighs.

This buffalo chicken with creamy coconut curry sauce is an indulgent keto meal that blends the richness of coconut with the heat of buffalo sauce. The flavors of curry and turmeric create an exotic, creamy contrast that will transport your taste buds to a new level of flavor.

Crispy Buffalo Chicken Thighs with Cheddar Broccoli Casserole

Crispy buffalo chicken thighs paired with a cheesy cheddar broccoli casserole make for a hearty, comforting keto meal. The crispy skin on the chicken adds a satisfying crunch, while the rich, cheesy casserole complements the spicy chicken perfectly, creating a well-balanced and filling dish.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Cheddar Broccoli Casserole:

• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• 2 tbsp butter
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper. Coat the chicken with buffalo sauce and place them on a baking sheet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the cheddar broccoli casserole. Steam the broccoli florets until tender, about 5 minutes. In a skillet, melt butter and sauté garlic for 1 minute. Add heavy cream, shredded cheddar, salt, and pepper. Stir until the cheese is melted and the mixture is smooth. Combine the broccoli with the creamy cheddar sauce and transfer it to a baking dish. Bake the casserole for 10–12 minutes until bubbly and golden.

Serve the crispy buffalo chicken thighs with a generous portion of cheddar broccoli casserole.

This crispy buffalo chicken with cheddar broccoli casserole offers a perfect balance of heat, creaminess, and crunch. The rich and cheesy casserole complements the boldness of the buffalo chicken, making for a hearty, satisfying keto meal.

Buffalo Chicken Thighs with Avocado and Bacon Salad

For a fresh, keto-friendly salad that pairs perfectly with spicy buffalo chicken, this avocado and bacon salad is the ideal side. The creamy avocado and crispy bacon balance the heat from the buffalo chicken, while the fresh vegetables add crunch and vibrancy to the dish. It’s a light yet filling meal that’s packed with flavor.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste

For the Avocado and Bacon Salad:

• 2 ripe avocados, diced
• 4 slices cooked bacon, crumbled
• 1 cup mixed greens (such as spinach, arugula, or lettuce)
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). Season the chicken thighs with garlic powder, cayenne pepper, salt, and pepper. Coat the chicken thighs with buffalo sauce and place them on a baking sheet. Bake for 25–30 minutes or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the avocado and bacon salad. In a large bowl, combine diced avocado, crumbled bacon, mixed greens, cucumber, and red onion. In a separate small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.

Serve the buffalo chicken thighs alongside the avocado and bacon salad for a light, flavorful keto meal.

This buffalo chicken with avocado and bacon salad is the perfect balance of spicy, creamy, and savory. The fresh salad provides a cool contrast to the fiery buffalo sauce, while the crispy bacon and creamy avocado add richness to each bite. It’s a delicious, satisfying keto meal that’s both refreshing and filling.

Buffalo Chicken Thighs with Sautéed Garlic Mushrooms

If you love mushrooms, this buffalo chicken thigh recipe with sautéed garlic mushrooms is a delicious and satisfying option. The rich, earthy flavor of the mushrooms pairs perfectly with the spicy buffalo chicken, creating a meal that’s both indulgent and keto-friendly. The mushrooms soak up the heat from the buffalo sauce, while the garlic adds an aromatic richness.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Sautéed Garlic Mushrooms:

• 2 cups sliced mushrooms (such as cremini or white button)
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:
Preheat your oven to 375°F (190°C). Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper. Coat the chicken with buffalo sauce and place them on a baking sheet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the sautéed garlic mushrooms. In a skillet, melt butter over medium heat and add the minced garlic. Sauté for 1–2 minutes until fragrant, then add the sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and browned. Season with salt, pepper, and fresh parsley.

Serve the buffalo chicken thighs with a generous helping of sautéed garlic mushrooms.

This buffalo chicken with sautéed garlic mushrooms is the perfect keto comfort meal. The bold buffalo sauce contrasts beautifully with the earthy, savory mushrooms, creating a satisfying and well-balanced dish. The mushrooms add an extra layer of texture and flavor that complements the spicy chicken.

Buffalo Chicken Thighs with Spinach and Feta Stuffing

For a heartier and more filling option, these buffalo chicken thighs stuffed with a creamy spinach and feta filling are a great choice. The buffalo sauce adds a fiery kick, while the spinach and feta stuffing provides a rich, creamy contrast. This dish offers a delightful combination of flavors and textures that will make every bite memorable.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

For the Spinach and Feta Stuffing:

• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• ¼ cup cream cheese, softened
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:
Preheat your oven to 375°F (190°C). Season the chicken thighs with garlic powder, salt, and pepper. In a skillet, heat olive oil over medium heat and sauté the garlic for 1 minute. Add chopped spinach and cook for 2–3 minutes until wilted. Stir in cream cheese and feta cheese until the mixture is creamy. Season with salt and pepper to taste.

Carefully make a pocket in each chicken thigh and stuff it with the spinach and feta mixture. Coat the stuffed chicken thighs with buffalo sauce and place them on a baking sheet. Bake for 30–35 minutes, or until the internal temperature reaches 165°F (75°C).

These buffalo chicken thighs with spinach and feta stuffing are a decadent, flavorful dish that’s perfect for a special keto meal. The creamy, cheesy stuffing complements the spicy buffalo sauce, creating a deliciously indulgent experience with every bite.

Buffalo Chicken Thighs with Roasted Brussels Sprouts

For a simple yet flavorful side, pair buffalo chicken thighs with roasted Brussels sprouts. The slight bitterness of the Brussels sprouts balances out the heat of the buffalo sauce, while their crispy edges add a delightful crunch. This is a healthy, low-carb meal that’s as satisfying as it is nutritious.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• ½ cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste

For the Roasted Brussels Sprouts:

• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:
Preheat your oven to 400°F (200°C). Season the chicken thighs with garlic powder, cayenne pepper (if using), salt, and pepper. Coat the chicken with buffalo sauce and place them on a baking sheet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare the Brussels sprouts. Toss halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them out on a separate baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until they are golden and crispy.

Serve the buffalo chicken thighs alongside the roasted Brussels sprouts for a satisfying keto meal.

This buffalo chicken with roasted Brussels sprouts offers a perfect balance of bold flavors and crispy textures. The slight bitterness of the Brussels sprouts contrasts nicely with the fiery buffalo sauce, creating a well-rounded, low-carb dish that’s ideal for a healthy keto dinner.

Note: More recipes are coming soon!