No false promises here – this is a SERIOUSLY GOOD buffalo chicken tray bake made in an instant pot and finished in the oven! Using a whole chicken (or whatever chicken you) the taste is so juicy and moist, it’s hard to believe it isn’t store-bought!
This keto buffalo chicken traybake recipe is an absolute game-changer guys. This is how you will want to make chicken from now on! If you love buffalo chicken, you’re going to love this easy Keto Shredded Buffalo Chicken Tray Bake.
Instant Pot Keto Chicken
For the most succulent and juicy chicken, I recommend using the Instant Pot method but I’ve also listed a traditional method of roasting in the oven which is also delicious.
Think super moist, packed with sugar-free buffalo flavour chicken which is then crisped to perfection under the broiler (grill)! Darn, it’s super good!
What Does “Buffalo Flavour” Taste Like?
Aussies are sometimes confused when something says “buffalo”. What, does that mean it’s got the flavour of the huge wilderbeast with shagy hair…?
Buffalo sauce is traditionally made of a cayenne pepper-based hot sauce (like franks hot sauce), butter, vinegar, and seasonings to taste.
So, when you boil it down, the secret sauce to a buffalo taste is basically a mixture of franks hot sauce and butter. You can get franks hot sauce from Coles and Woolworths here in Australia.
Then, go crazy with the seasonings of your choice (like garlic powder, salt, sometimes a splash of Worcestershire sauce).
How’s best to serve this Keto Shredded Buffalo Chicken?
This easy keto buffalo chicken tray bake recipe is so versatile. You can add it to low carb sandwiches, in salads, soups, on nachos, served with creamy cauliflower mash and veggies… you name it, I think I’ve pretty much tried it on all my favourite foods this week and it’s scored top marks on all of them!
Related Recipes
- Keto Air Fryer Chicken Tenders
- Harissa Roasted Chicken Thighs with Greek Yogurt and Feta Cheese
- Chicken Burrito Bowl Meal Prep
Buffalo Chicken Tray Bake
Ingredients
Instant Pot
- 1 medium chicken 1.4kg (whole)
- 1/2 bulb garlic flavouring only
- 1 small onion flavouring only (70g)
- 15 g parsley flavouring only
- 2 ribs celery flavouring only
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 3 L water
Buffalo sauce
- 1 bottle Franks hot sauce 148g
- 1/4 cup butter or ghee melted (57g)
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
To serve
- 1 – 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- Mayo on the side
Instructions
INSTANT POT METHOD
- Place all the ingredients listed under Instant Pot in the pot.
- Cook for 1 hour on manual high (making sure the valve is sealed). Once cooked, release the valve and allow to slowly release for 10 minutes or until you can remove the lid.
- Meanwhile, mix sauce ingredients together in a bowl until combined.
- Remove the chicken from the Instant Pot using a slotted spoon and place on a chopping board. Pull the chicken apart slightly with a fork to allow it to cool. Cool enough to be able to touch with your hands. Shred using two forks or your hands, discarding any bones, gristle and excess skin (but keep a little bit of the skin to be crisped up under the broiler – best bit, right guys?)
- Place the shredded meat on a non stick baking tray.
- Drain the juices from the instant pot, discarding the vegetables. I used a gravy strainer here to re-move the fat too.
- Add 1/4 cup of the stock and 2 tbsp of olive oil to the meat in the tray and toss to combine. Broil for 5 minutes.
- Add the sauce and toss through the chicken. Broil for a further 8 – 10 minutes, or until the crispiness is to your liking. Turn twice during broiling.
- To serve, top with fresh parsley or coriander, an optional drizzle of olive oil and mayo.
- Add the remaining stock to a saucepan and simmer for about 10 – 15 minutes until con-centrated. Store or use as a gravy.
OVEN METHOD
- Preheat the oven to 400F / 200C / 180 fan. Place the chicken on a trivet in a roasting tin, removing the string. Season the chicken, stuff with parsley and rub with 1 tbsp of olive oil. Add the onion, gar-lic and celery with 1 cup of water to the tray.
- Cover the chicken with foil for 1 hour.
- Remove the foil and continue cooking for a further 20 – 30 minutes, or cook to the package instruc-tions depending on the size of your bird, until the skin is golden, and the juices run clear when you insert a skewer. Depending on the size of your chicken you may need to adjust the timings. On av-erage, 25 minutes per 500g plus 25 minutes to crisp up the skin.
- Place the chicken on a chopping board. Pull the chicken slightly apart to cool and allow to rest for 10 minutes and then shred the meat using 2 forks / your hands. Discard any bones, gristle etc and place the meat on a non stick baking tray.
- Drain the juices from the tray discarding the vegetables. I used a gravy strainer here to remove the fat too.
- Add 1/4 cup of the stock and 2 tbsp of olive oil to the meat in the tray and toss to combine. Broil for 5 minutes.
- Add the sauce and toss through the chicken. Broil for a further 8 – 10 minutes, or until is crisped to your liking. Turn twice during broiling.
- To serve, top with fresh parsley or coriander and an optional drizzle of olive oil and mayo.
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Maria says
Every Recipe. It look good. Congratulations🎊🎊🎊🎊