These Buffalo Chicken Pork Rind Nachos will be your new go to, budget-friendly appetizer. Known as “keto nachos,” these are made with pork rinds not chips.
If you like chicken, be sure to check out all of our chicken recipes.
A couple months ago, I went to Smokey Bones Bar & Fire Grill and we had pulled pork topped notchos.
Yes, notchos. Not nachos.
Because the menu item wasn’t made with nacho chips. Instead, it was made with pork rinds.
Pork rind nachos exploded onto the scene a couple years ago when keto started getting really popular. So it was cool to see it come out of home kitchens and onto a restaurant menu.
So I wanted to play off that, but make something different.
Since buffalo chicken is a really popular football Sunday flavor, I decided to create this Buffalo Chicken Nachos — made with pork rinds — recipe for game day.
It’s. So. Good.
You can have it for game day, for snack time, for dinner … it’ll work for any time you want it.
If you have leftover chicken and want to make something else with it, pick something off our list of Budget Chicken Recipes.
Buffalo Chicken Pork Rind Nachos Recipe
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Buffalo Chicken Pork Rind Nachos Ingredients:
You can get the full list of ingredients with measurements in the recipe card below.
- Chicken breast – We use the tenderloins, but you could use the full chicken breast.
- Buffalo Ranch sauce – If you can’t find Buffalo Ranch sauce in the grocery store, you can order Buffalo Ranch sauce online. If you’re really in a pinch, you can combine a half cup of Buffalo sauce and a half cup of Ranch dressing, then stir in your shredded chicken.
- Hot and spicy pork rinds – This is a recipe for Buffalo Chicken Pork Rind Nachos. So ideally, you should make them with pork rinds. But, if you don’t like pork rinds, you absolutely can swap them out for tortilla chips instead.
- Bleu cheese – You could substitute gorgonzola for this.
- Celery stalks – This adds a nice additional texture to the nachos.
How To Make Buffalo Chicken Pork Rind Nachos:
Pre-heat the oven to 350 F.
Put the chicken in the bottom of a stock pot. Fill it up with water, just barely covering the chicken.
Boil the water. As soon as the water starts to boil, turn the heat down to low and cook for 10 minutes (until the chicken reaches 165 F).
Remove the chicken from the pot.
Shred the chicken (you can use meat claws, two forks, or a stand mixer to do this).
Add the shredded chicken to a bowl with the Buffalo Ranch sauce. Stir until combined.
Fill the bottom of a cake pan with the pork rinds.
Top with the shredded chicken.
Cut the bleu cheese into crumbles and spread it on top of the chicken.
Cut the celery stalks into small pieces and spread them on top of the bleu cheese.
Bake, uncovered, for 30 minutes.
Serve immediately.
Buffalo Chicken Pork Rind Nachos: Frequently Asked Questions
After a while, the pork rinds will get really soft and gummy. So, unfortunately, that means you can’t make it ahead of time. You want to eat these as soon as possible because after a couple of hours, they won’t taste great.
If you have any leftover Buffalo Chicken Pork Rind Nachos, you can scrape the Buffalo chicken topping off of the top (along with the Bleu cheese and celery) and save that in an airtight container in the fridge.
The Buffalo chicken topping will last three to five days in the fridge. You can reheat it in the microwave for about a minute, then dip tortilla chips or pork rinds into it.
But, when you’re storing leftovers, you’ll want to toss the nachos away because they’ll almost be inedible and there’s no way to bring revive them.
You can serve Buffalo Chicken Pork Rind Nachos family style by leaving them in the cake pan and letting everyone serve themselves.
They work as a really good game day recipe when you’re serving other foods.
You could also serve them as an appetizer or as a full dinner. They’re really hardy, so they’ll work in a variety of ways.
Pork Rind Nachos Variations:
If you want to make a twist on these, here are a few other pork rind nacho recipes:
Ground Beef Pork Rind Nachos
Cook some ground beef in taco seasoning, then spread it on top of pork rinds. Top it with tomatoes, green onions, and guacamole.
Pulled Pork Pork Rind Nachos
Make slow cooker pulled pork, then spread that on top of pork rinds. A bit of shredded cabbage or coleslaw is the perfect compliment.
More Nachos Recipes:
This isn’t our only nachos recipe because nachos are one of my favorite snacks.
For more ideas, check out our Loaded Beef Nachos and our Pulled Chicken Nachos. And, for another twist on nachos, go with our Fully Loaded Totchos.
Buffalo Chicken Pork Rind Nachos
These Buffalo Chicken Pork Rind Nachos will be your new go to appetizer. Known as "keto nachos," these are made with pork rinds not chips.
Ingredients
- 2 chicken breast tenderloins
- 1 cup Buffalo Ranch sauce
- 6 oz. hot and spicy pork rinds
- 4 oz. Bleu cheese
- 2 celery stalks
Instructions
- Pre-heat the oven to 350 F.
- Put the chicken in the bottom of a stock pot. Fill it up with water, just barely covering the chicken. Boil the water. As soon as the water starts to boil, turn the heat down to low and cook for 10 minutes (until the chicken reaches 165 F).
- Remove the chicken from the pot. Shred the chicken.
- Add the shredded chicken to a bowl with the Buffalo Ranch sauce. Stir until combined.
- Fill the bottom of a cake pan with the pork rinds.
- Top with the shredded chicken.
- Cut the bleu cheese into crumbles and spread it on top of the chicken.
- Cut the celery stalks into small pieces and spread them on top of the bleu cheese.
- Bake, uncovered, for 30 minutes.
Notes
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 185Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 44mgSodium 462mgCarbohydrates 1gFiber 0gSugar 1gProtein 18g
Have you tried this Buffalo Chicken Pork Rind Nachos recipe? Let us know about it in the comments.