Air Fryer Buffalo Chicken Patties with Spicy Ranch Recipe
Delicious and spicy Air Fryer Buffalo Chicken Patties served with a creamy and tangy Spicy Ranch dressing. These protein-packed patties are made from ground chicken blended with hot sauce, almond flour, and aromatic spices, then cooked quickly in the air fryer or skillet for a crispy exterior. Perfect for a low-carb, flavorful meal served on lettuce wraps, buns, or on their own.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 large or 12 small patties
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Buffalo Chicken Patties
- 2 pounds ground chicken
- 1 large egg, beaten
- 1/3 cup almond flour
- 1 teaspoon garlic powder
- 3 tablespoons Frank’s Hot Sauce or buffalo sauce of choice
- 1/2 sweet onion, diced
- 1/4 cup green onions, chopped
- 1 teaspoon salt
- 1 teaspoon mayo
- 1/2 teaspoon pepper
- 1 tablespoon ghee or vegan butter (for skillet frying)
Spicy Ranch Dressing
- 1 cup mayo (or substitute Greek yogurt or dairy-free yogurt)
- 1/2 teaspoon salt, adjust to taste
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 2 teaspoons dill weed
- 1/4 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon white wine vinegar
- 2 tablespoons canned coconut milk
- 1/2 teaspoon onion powder
- 2 tablespoons Frank’s Hot Sauce
- 1 teaspoon lime juice
Instructions
- Mix Chicken Ingredients: In a large mixing bowl, combine ground chicken, salt, pepper, garlic powder, diced sweet onion, and green onions. Mix well to evenly distribute the spices and onions.
- Add Sauces and Binders: Stir in Frank’s Hot Sauce, beaten egg, mayo, and almond flour until the mixture is fully combined and sticky enough to hold together.
- Form Patties: Roll the mixture into 8 large or 12 small balls. Place them on a plate or parchment paper, ready for cooking.
- Air Fryer Cooking: Preheat the air fryer to 400°F (204°C). Spray the air fryer basket with cooking spray. Place the chicken balls into the basket, pressing each down gently into a patty shape using a spatula. You may need to cook in batches depending on your air fryer size.
- Cook and Flip: Air fry the patties for 14 minutes total, flipping them halfway through cooking to ensure even browning. Confirm the internal temperature reaches 165°F (74°C) for safe consumption.
- Skillet Cooking Alternative: Heat a large skillet over medium-high heat and melt 1 tablespoon ghee or vegan butter. Add the chicken balls to the skillet and press gently into disc shapes using a spatula. Cook each side for 4-5 minutes until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C).
- Make Spicy Ranch Dressing: In a small bowl, combine mayo (or Greek/dairy-free yogurt), salt, dried chives, dried parsley, dill weed, cracked black pepper, garlic powder, apple cider vinegar, white wine vinegar, canned coconut milk, onion powder, Frank’s Hot Sauce, and lime juice. Stir until well mixed. Refrigerate for best flavor.
- Serve: Plate the cooked patties and drizzle with the spicy ranch dressing. Garnish with additional chopped green onions if desired. Serve on a bun, wrapped in lettuce, or on their own with extra toppings like tomato, pickles, or banana peppers.
Notes
- Swapping mayo for Greek yogurt removes Whole30 and dairy-free status.
- If the chicken mixture is too wet, add another tablespoon of almond flour to help bind.
- You can substitute ground chicken with ground turkey if preferred.
- Serve patties wrapped in lettuce, on buns, or by themselves with your favorite toppings.
- Store leftover patties in an airtight container in the fridge for up to 4 days; reheat before serving.
- Leftover spicy ranch dressing keeps for about a week refrigerated in a sealed container.
- These patties can be prepped ahead and frozen; reheat in the oven or microwave before serving with dressing.
