Buffalo Chicken Jerky

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 8:0 h
  • Ready In : 0m


  • 1 lb ground chicken
  • 1/4 cup plus 2 Tbsp hot sauce (such as Frank's original, not buffalo wing sauce)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp celery seed (optional)


Step 1

Gently mix all ingredients except 2 Tbsp hot sauce in a large mixing bowl and let sit in fridge overnight or for at least one hour.

Step 2

If you have a jerky gun, follow manufacturer’s instructions and skip to step 5. Otherwise, place meat mixture between two pieces of wax or parchment paper, and using a rolling pin, baking sheet, or your hands, flatten into a rectangle/square slab 1/8″ to 1/4″ thick.

Step 3

Place slab on a baking sheet and place in freezer for 15-20 minutes, until just barely hardened. This step is optional, but I find it extremely helpful in cutting the ground chicken, as the variety I buy is much wetter and harder to work with than ground beef.

Step 4

Cut slab into strips of desired width and length and place on dehydrator tray.

Step 5

Brush generously with remaining hot sauce.

Step 6

Follow your dehydrator’s instructions, or turn dehydrator to 145 degrees F and dry jerky for 5-8 hours, until the inside is no longer pink and jerky is still pliable. You don’t want to dry them out too much, as they will continue to harden after being taken out of the dehydrator.

Step 7

Store in fridge or freeze for longer storage.

I am a wife, mother to four young children and a college student. Like most families these days, our household is ridiculously crazy, even on our best days. While I am the first to admit it can get overwhelming at times, I do very much enjoy making sure we eat nourishing meals and snacks on a daily basis.

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Recipe Comments

Comments (4)

  1. posted by Michelle on May 31, 2013

    Hi just was wondering if you send updates of recipes to email address such as mine? I love love your recipes but it seems as though I don’t get ur updates of recipes every time they come out. Is there someway we can fix this?
    Thank you

  2. posted by AmyVT on May 31, 2013

    Where am I supposed to indicate that I’d like the Paleo cheat sheet?

  3. posted by Mamie on July 11, 2013

    This was SO easy and I did it in the oven. Mostly important is the cookie sheet, I think. Get a good quality one, not those flimsy little graduated sizes. My oven maintained 175 on the Warm setting. Awesome!

  4. posted by mamaelf on July 17, 2013

    So glad it worked for you, Mamie! :)

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