Air Fryer Buffalo Chicken Patties with Spicy Ranch Recipe
These Air Fryer Buffalo Chicken Patties are a delicious and spicy twist on classic chicken patties, featuring ground chicken mixed with garlic, hot sauce, and onions. Paired with a creamy, tangy Spicy Ranch dressing, they’re perfect for a quick, flavorful meal that’s easy to prepare either in an air fryer or skillet.
- Prep Time: 15 minutes
- Cook Time: 14 minutes (air fryer) or 10 minutes (skillet)
- Total Time: 29 minutes (air fryer) or 25 minutes (skillet)
- Yield: 8 large or 12 small patties
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Chicken Patties
- 2 pounds ground chicken
- 1 large egg, beaten
- 1/3 cup almond flour
- 1 teaspoon garlic powder
- 3 tablespoons Franks 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 cooking)
Spicy Ranch Dressing
- 1 cup mayo (or Greek yogurt/dairy-free yogurt – note it affects dietary suitability)
- 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 Franks Hot Sauce
- 1 teaspoon lime juice
Instructions
- Mix Ingredients for Patties: In a large mixing bowl, combine the ground chicken, salt, pepper, garlic powder, diced sweet onion, and green onions. Stir in the Franks Hot Sauce, beaten egg, mayo, and almond flour until the mixture is well combined.
- Form Patties: Roll the chicken mixture into 8 large or 12 smaller balls. Place the formed balls 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 use a spatula to press down to form patties. Depending on your air fryer’s size, cook in batches. Set the timer for 14 minutes, flipping the patties halfway through. Ensure internal temperature reaches 165°F to confirm they are fully cooked. Remove patties and serve.
- Skillet Cooking: Heat 1 tablespoon of ghee or vegan butter in a large skillet over medium-high heat. Press the chicken balls into patties using a spatula and place them in the skillet. Cook for 4–5 minutes on each side until cooked through with an internal temperature of 165°F. Remove from skillet, place on a plate, drizzle with spicy ranch, and garnish with additional green onions if desired.
- Prepare Spicy Ranch Dressing: Combine the mayo and all remaining dressing ingredients (salt, dried chives, dried parsley, dill weed, black pepper, garlic powder, apple cider vinegar, white wine vinegar, coconut milk, onion powder, Franks Hot Sauce, lime juice) in a bowl. Stir well until completely mixed. Adjust consistency by adding more coconut milk if a thinner dressing is preferred. Refrigerate and use as desired. The dressing keeps up to one week in the fridge.
Notes
- Swapping mayo for Greek yogurt makes the dressing not Whole30 or dairy-free.
- If the chicken mixture feels too wet, add an additional tablespoon of almond flour to help bind.
- You can substitute ground chicken with ground turkey if preferred.
- Serve the chicken patties wrapped between lettuce leaves, on a bun, or individually.
- Add toppings like tomato, red onion, pickles, or banana peppers for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat before serving.
- Keep leftover Spicy Ranch dressing refrigerated in a sealed container for up to one week.
- For meal prep, freeze cooked chicken patties without ranch in a freezer-safe container; reheat in oven or microwave before serving with ranch.
