Ingredients
Chicken Patties
- 2 pound ground chicken
- 1 large egg, beaten
- 1/3 cup almond flour
- 1 tsp garlic powder
- 3 tbsp Franks Hot Sauce or buffalo sauce of choice
- 1/2 sweet onion, diced
- 1/4 cup green onions, chopped
- 1 tsp salt
- 1 tsp mayo
- 1/2 tsp pepper
- 1 tbsp ghee or vegan butter (for skillet cooking)
Spicy Ranch Dressing
- 1 cup mayo (or Greek yogurt/dairy-free yogurt for variation)
- 1/2 tsp salt (adjust 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 Franks Hot Sauce
- 1 tsp lime juice
Instructions
- Mix Chicken Patty Ingredients: In a large mixing bowl, combine ground chicken, salt, pepper, garlic powder, diced sweet onion, and green onions. Mix thoroughly to evenly distribute the seasonings.
- Add Sauce and Binder: Add in Franks Hot Sauce, beaten egg, mayo, and almond flour to the bowl with the chicken mixture. Stir everything together with a spoon until fully combined and sticky enough to form patties.
- Form Patties: Roll the mixture into 8 large or 12 small balls, then place them on a plate or parchment paper to prepare for cooking.
- Air Fryer Cooking: Preheat your air fryer to 400°F. Spray the air fryer basket with cooking spray. Place the chicken balls in the basket and press each down into a patty shape with a spatula. You may need to cook in batches depending on the air fryer size. Cook for 14 minutes total, flipping the patties halfway through the cooking time. Ensure the internal temperature reaches 165°F.
- Skillet Cooking (Alternative): Heat a large skillet over medium-high heat and add 1 tablespoon of ghee. Add the chicken balls to the skillet, pressing each down into a disc shape with a spatula. Cook each side for 4-5 minutes, flipping once, until cooked fully with an internal temp of 165°F.
- Prepare Spicy Ranch Dressing: In a small bowl, combine mayo and all remaining spicy ranch ingredients. Stir well until fully mixed. For a thinner consistency, add additional coconut milk. Refrigerate for up to one week.
- Serve: Serve the patties by themselves, in a bun, or wrapped in lettuce. Drizzle with spicy ranch and garnish with additional green onions or toppings of choice.
Notes
- If substituting mayo with Greek yogurt, note this will not be dairy-free or Whole30 compliant.
- If chicken mixture is too wet, add another tablespoon of almond flour to firm it up.
- You can substitute ground chicken with ground turkey as an alternative.
- Serve patties between lettuce, buns, or solo. Add toppings such as tomato, red onion, pickles, or banana peppers if desired.
- Store leftover patties in an airtight container in the fridge for up to 4 days. Reheat before serving.
- Store leftover spicy ranch dressing in an airtight container in the refrigerator for up to one week.
- For meal prep, patties can be frozen without ranch for quick meals later. Reheat in oven or microwave and top with ranch.
- Prep Time: 15 minutes
- Cook Time: 14 minutes (air fryer) or 10 minutes (skillet)
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
