Buffalo chicken with paprika mayo and butter-fried cabbage

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Everyday deliciousness, pure and simple. Juicy chicken thighs, buttered cabbage, plus a flavored mayo — either spicy or not-so-spicy. It’s an easy keto meal that you’ll make again and again. 😉


Buffalo chicken

  • 3 tbsp olive oil
  • 1 tbsp garlic powder
  • 2 tbsp hot sauce
  • 1 tsp salt
  • 1¾ lbs chicken thighs, bone in and skin on
Butter-fried green cabbage

  • 1½ lbs green cabbage
  • 2 oz. butter
  • salt and pepper
Paprika mayonnaise

  • ¾ cup mayonnaise
  • 1 tbsp paprika powder
  • ½ tsp hot sauce
  • salt and pepper


  1. Preheat the oven to 400°F (200°C).
  2. Mix olive oil, garlic powder, hot sauce and salt in a large bowl. Add chicken thighs and stir to cover; alternatively, brush the mixture all over the thighs.
  3. Place the chicken in a greased baking dish with the skin side up. Bake in the oven for about 40-50 minutes or until the chicken is thoroughly cooked. If you use a thermometer it should read 180°F (82°C) when ready.
  4. In the meantime, shred the cabbage finely with a knife or food processor.
  5. Melt butter in a skillet and fry shredded cabbage over medium heat until soft and golden brown around the edges. Salt and pepper to taste.
  6. In a small bowl, mix mayonnaise, paprika powder and hot sauce or tabasco.
  7. Serve the chicken and cabbage with a dollop of flavored mayonnaise and perhaps an extra dash of hot sauce.


It doesn’t (always) have to be cabbage. Feel free to try this meal with any sautéed low-carb vegetable even endive!

For hot sauce you can use tabasco or sriracha sauce. Feel free to add more or less, depending on how spicy you like it.

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