Description
These Air Fryer Buffalo Chicken Patties are a flavorful and easy-to-make meal featuring ground chicken mixed with spicy Frank’s Hot Sauce and savory seasonings. They can be prepared using an air fryer or stovetop skillet and are served best with a homemade spicy ranch dressing that complements the heat perfectly. Ideal for a high-protein low-carb diet, these patties are versatile and can be served on buns, wrapped in lettuce, or enjoyed on their own.
Ingredients
Chicken Patties
- 2 pound ground chicken
- 1 large egg, beaten
- 1/3 cup almond flour
- 1 tsp garlic powder
- 3 tbsp Frank’s Hot Sauce or buffalo sauce of choice
- 1/2 sweet onion, diced
- 1/4 cup green onions
- 1 tsp salt
- 1 tsp mayo
- 1/2 tsp pepper
- 1 tbsp ghee or vegan butter for frying
Spicy Ranch Dressing
- 1 cup mayo or Greek or dairy-free yogurt (note: using Greek yogurt is not dairy-free or Whole30 compliant)
- 1/2 tsp salt, more or less to taste
- 1 tbsp dried chives
- 1 tbsp dried parsley
- 2 tsp dill weed
- 1/4 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- 1 tsp white wine vinegar
- 2 tbsp canned coconut milk
- 1/2 tsp onion powder
- 2 tbsp Frank’s Hot Sauce
- 1 tsp lime juice
Instructions
- Mix the Chicken Ingredients: In a large mixing bowl, combine the ground chicken, salt, pepper, garlic powder, diced sweet onion, and green onions. Mix until well distributed.
- Add Sauces and Binder: To the chicken mixture, add the Frank’s Hot Sauce, beaten egg, mayo, and almond flour. Stir the mixture thoroughly with a spoon until all ingredients are combined into a cohesive mixture.
- Form Patties: Shape the mixture into 8 large or 12 small balls and place them on a plate or parchment paper, ready for cooking.
- Air Fryer Cooking: Preheat the air fryer to 400°F. Lightly spray the air fryer basket with cooking spray. Place each ball into the basket and gently press down with a spatula to form patties. Depending on basket size, cook in batches if necessary. Cook for 14 minutes, flipping halfway through. Ensure the internal temperature reaches 165°F.
- Skillet Cooking: Heat a large skillet over medium-high heat and add 1 tbsp of ghee or vegan butter. Add each chicken ball to the skillet and press down with a spatula into a disc shape. Cook each side for 4-5 minutes, checking for doneness and ensuring internal temperature reaches 165°F.
- Prepare Spicy Ranch Dressing: In a bowl, combine mayo (or substitute), salt, dried chives, dried parsley, dill weed, cracked black pepper, garlic powder, apple cider vinegar, white wine vinegar, coconut milk, onion powder, Frank’s Hot Sauce, and lime juice. Stir well to combine. Refrigerate for up to a week.
- Serve: Remove cooked patties from heat and serve immediately. Drizzle with spicy ranch dressing and garnish with extra green onions if desired. Pair patties with buns, lettuce wraps, or enjoy them plain with toppings like tomato, pickles, or banana peppers.
Notes
- Swapping mayo for Greek yogurt will negate Whole30 and dairy-free compliance.
- If the chicken mixture is too wet, add an additional tablespoon of almond flour.
- Ground turkey can be substituted for ground chicken if preferred.
- Serve patties wrapped in lettuce, on buns, or as is with optional toppings such as tomato, red onion, pickles, and banana peppers.
- Store leftover patties in an airtight container in the fridge for up to 4 days; reheat before serving.
- Spicy ranch dressing lasts about a week refrigerated in a sealed container.
- These patties are excellent for meal prep and freeze well when stored without ranch. Reheat in oven or microwave and add ranch before serving.
