Air Fryer Buffalo Chicken Patties with Spicy Ranch Recipe

Ingredients:

• Chicken Patties:

  • 2 lbs ground chicken
  • 1 large egg (beaten)
  • 1/3 cup almond flour
  • 1 tsp garlic powder
  • 3 tbsp Franks Hot Sauce (or your choice of buffalo sauce)
  • 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 yogurt for a non-dairy alternative, but it won't be Whole30)
  • 1/2 tsp salt (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 coconut milk (canned)
  • 1/2 tsp onion powder
  • 2 tbsp Franks Hot Sauce
  • 1 tsp lime juice

Instructions:

Air Fryer Version:

1. In a large mixing bowl, combine ground chicken, salt, pepper, garlic powder, and onions. Mix well.
2. Add the hot sauce, beaten egg, mayo, and almond flour to the mixture. Stir until everything is fully combined.
3. Roll the mixture into 8 large or 12 smaller balls and place them on a plate or parchment paper.
4. Preheat your air fryer to 400°F and lightly spray the basket with cooking spray.
5. Add the chicken balls to the air fryer, pressing them down with a spatula to form patty shapes. Depending on the size of your air fryer, you may need to do this in batches.
6. Air fry for 14 minutes, flipping halfway through, until the internal temperature reaches 165°F.
7. Remove from the air fryer and serve.

Skillet Version:

1. Follow steps 1-3 from the air fryer version.
2. Heat a large skillet over medium-high heat with 1 tbsp ghee.
3. Add the patties to the skillet and press them down to form discs.
4. Cook for 4-5 minutes on each side, checking the center to ensure they’re cooked through (165°F internal temperature).
5. Serve with the spicy ranch dressing and green onions on top.

Spicy Ranch Dressing:

1. Mix the mayo (or Greek yogurt), salt, chives, parsley, dill, pepper, garlic powder, vinegars, coconut milk, onion powder, hot sauce, and lime juice together until well combined.
2. Store in the fridge for up to a week. For a thinner consistency, add more coconut milk.

Tips:

• For a Thicker Ranch: If you'd like a thicker dressing, use less coconut milk or none at all.
• Substituting Ground Chicken: Ground turkey can be used as a substitute if preferred.
• Storage: Leftover patties and ranch can be stored in the fridge for up to 4 days, or frozen for later use.

Serving Ideas:

• Serve the patties on lettuce wraps, a bun, or simply on their own.
• Add extra toppings like tomatoes, pickles, red onions, or banana peppers for extra flavor!

Make-Ahead & Freezing:

• These patties are perfect for meal prep! You can make them in bulk and freeze them for a quick meal later. Just reheat in the oven or microwave and top with the ranch dressing.