This easy keto chicken 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!
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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Nutrition Facts
Buffalo Chicken Tray Bake
Amount Per Serving
Calories 405Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 116mg39%
Sodium 769mg33%
Potassium 251mg7%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 416IU8%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
This easy keto chicken 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!