Buffalo Chicken Burgers

Raise your hand if you have an addiction to buffalo anything! If yes, you’re going to love these Buffalo Chicken Burgers. They’re spiced just right and perfect topped with tomato and avocado and wrapped in lettuce. They also happen to be gluten-free, paleo friendly and low carb!

Spicy Chicken Burger recipe

Buffalo Chicken Burger Recipe

Let’s talk about how much we all love buffalo over here at Lexi’s Clean Kitchen. To start we’ve got Buffalo NuggetsBuffalo Sweet PotatoesBuffalo TendersBuffalo HummusBuffalo Chili and we could go on and on but we’ll move on to these delicious Buffalo Chicken Burgers! They’ve got that slight heat packed into a ground chicken burger and are so delicious it kind of makes you think they’re “bad” for you but they’re actually quite nutritious. Serve them up with lettuce and tomato in a low carb lettuce wrap or you can eat them like you would any other burger: in a bun! These also make great meal prep for the week ahead! 

Here’s what’s in them:

  • Ground chicken
  • Egg
  • Onion
  • Scallions
  • Carrots
  • Hot Sauce
  • Garlic powder
  • Red pepper flakes
  • Sea Salt and Pepper

Buffalo Chicken Burgers

What to serve with Buffalo Chicken Burgers

This is a pretty versatile dish. You can serve this with a side salad, or a cucumber salad which will help cool down the heat. Or you can serve this with a heartier salad like this Tomato Cucumber Salad with Crispy Chickpeas or Israeli Salad. This would also be great served with cauliflower rice!

If you like this burger recipe, try these other favorites: 

Buffalo Chicken Burgers

Prep Time 10 min Cook Time 20 min Total Time 0:30 Yields 4



  • Preheat oven to 350°F.
  • In a food processor food processor combine carrots and onion; pulse to chop into small bits.
  • In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt & pepper.
  • Form into patties and bake for 20 minutes. Flipping halfway through.
  • Broil on high for 2 minutes at the end.

Recipe Notes

  • Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Air Fryer Buffalo Cauliflower Nuggets

Cauliflower to the rescue again! These buffalo cauliflower nuggets made in the air fryer are downright addictive, with a crispy exterior coated in an easy spicy buffalo sauce. These easy vegetarian bites are gluten free and low carb, with an option to make it paleo and dairy free.

Portion of gluten free buffalo cauliflowerAir Fryer Buffalo Cauliflower Wings

Cauliflower has masqueraded as many different things here on LCK, such as hummus, hash browns, rolls and pizza bites. But these Buffalo Cauliflower Nuggets, from the new Skinny Taste Air Fryer Cookbook might be a new favorite! They are easy to make, and fun to eat!

If you don’t know my friend Gina, not only is she one of the kindness people I know, she works so hard, and her cookbooks are a total reflection of that dedication and work ethic! Her newest cookbook is no exception! Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. I seriously am amazed at all of the things she makes happen in the air fryer! Not only is the cookbook amazing, but in true Gina fashion, she also has her very own AIR FRYER that you can go ahead and purchase now!

This book is not only an amazing air fryer guide but of course it’s filled with with crave-worthy recipes for favorites such as:

  • Appetizers:
    • Cauliflower Rice Arroncini
    • Crispy Coconut Shrimp, Za’atar Chickpeas
    • Cheesy Crab Stuffed Mushrooms
    • Pickle-Brined Chicken Tenders
  • Dinner fav’s:
    • Korean Pork Lettuce Wraps
    • Roasted Fish with Lemon-Almond Crumbs
    • Sugar and Spice Acorn Squash
    • Apple Stuffed Pork Chops
    • Charred Sesame Green Beans
  • Baked goods:
    • Homemade Bagels
    • Petite Spiced Pumpkin Bread
    • Cinnamon Rolls with Cream Cheese Icing

This book has plenty of swaps for dietary restrictions, including gluten free and is just all around a great resource.

photo of skinny taste air fryer book

Tips for Making Buffalo Cauliflower Bites

  1. Make sure to cut your cauliflower into similar sized pieces. The cook timing on this recipe is based off of bite sized pieces, which are around 1″ to 1-1/2″ pieces of cauliflower.
  2. Gina instructs to individually coat the pieces, instead of breading them inside of a bag or in large batches. It takes a little bit more time but is well worth it because these bites came out so crispy!
  3. There is no seasoning inside of the breading or egg because the hot sauce is quite salty, but feel free to add some garlic powder or pepper if you desire.
  4. If you want to make the buffalo sauce dairy free, substitute with ghee.
  5. Gina suggests serving this with blue cheese, but ranch would also work as well!

breading gluten free cauliflower bites

What type of air fryer should I get?

  1. Gina has her very own air-fryer launching in July, which you can grab here!
  2. We’ve used both the NuWave and the Phillips and both are great options.
  3. One we haven’t tried, but plan to, is a toaster-style one.

Note: While we love our air fryer, you should know that they are not a small appliance, so just make sure you have the space! And in case you don’t, we went ahead and tested these baked for you!

Can these be baked?

If you don’t have an air fryer (YET!), these cauliflower bites can be baked on a sheet pan lined with parchment paper in a preheated 375ºF for 25-30 minutes, flipping halfway through, until cauliflower is tender.

pouring buffalo sauce on low carb spicy cauliflower

If you like this cauliflower recipe, check out these others favorites:

Love Buffalo Sauce like we do? Try these Buffalo favorites:

Grab your copy of The Skinny Taste Air Fryer Cookbook here!

Air Fryer Buffalo Cauliflower Nuggets

Prep Time 00:10 Cook Time 00:17 Total Time 00:27 Serves 4


  • 3 large eggs, beaten
  • 1/2 cup almond flour, more if needed
  • 28 bite-size (about 1 inch) cauliflower florets (16 ounces)
  • Olive oil or avocado oil spray
  • 6 tablespoons Frank’s RedHot Sauce
  • 1 tablespoon unsalted butter, melted (or ghee for dairy free/paleo)
  • Carrot sticks and celery, for serving (optional)


  1. Preheat the air fryer to 380ºF.
  2. Place the eggs in small bowl. Place the almond flour in a separate medium bowl. Dip the cauliflower into the egg, then into the flour to coat, shaking off excess. Place on a sheet tray and spray both sides with oil.
  3. Working in batches. arrange a single layer of the cauliflower in the air fryer basket.
  4. Cook for 7-8 minutes, flipping halfway, until golden and tender.
  5. When all the batches are done, return all of the cauliflower to the air fryer and cook for 1-minute to heat through (for a toaster oven style air-fryer, cook at 350ºF; timing remains the same). 
  6. Transfer to a large bowl and toss with the hot sauce and melted butter.
  7. If desired, serve with celery and carrot sticks, and dipping sauce of choice.

Recipe Notes

  1. This recipe comes from The Skinnytaste Air Fryer Cookbook (p. 122) and was reprinted with permission. This recipe shared reflects the alternative of almond flour instead of a gluten-free flour blend.
  2. Use more almond flour as needed.
  3. We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Buffalo Chicken Stuffed Sweet Potatoes

These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

Buffalo Chicken Sweet Potato on a sheet tray

Buffalo Chicken Baked Sweet Potato

Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

Close up of sweet potato buffalo chicken

What type of sweet potatoes are best for this recipe?

We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

Can you cook the sweet potatoes in the Instant Pot instead?

You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

Skinny buffalo chicken stuffed sweet potatoes on a plate

How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

If you like this recipe with buffalo sauce, check out these others:

Healthy Buffalo Chicken Sweet Potato Skins

Prep Time 5 minutes Cook Time 35 minutes Total Time 0:40 Serves 4


  • 4 sweet potatoes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 scallion, thinly sliced
  • 2 carrots, diced
  • 1 cup spinach
  • 1/4 cup mayonnaise
  • 1/4 teaspoon black pepper
  • 1/4 cup Frank’s hot sauce
  • 1 rotisserie chicken, shredded


  1. Pre-heat oven to 400 degrees °F.
  2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
  3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
  4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
  5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
    Set oven to a high broil.
  6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

Recipe Notes

Recipe updated March 2017

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Healthy Buffalo Chicken Dip

This Healthy Buffalo Chicken Dip takes all the flavor of the your favorite hearty appetizer, but lightened up! Shredded chicken, buffalo sauce and veggies, this dip could also be served as main dish! It’s gluten-free and optionally dairy-free, as well.

Healthy buffalo chicken dipHealthy Buffalo Chicken Dip

You guys… this Buffalo Chicken Dip is my new obsession. It’s lighter and cleaner than your typical buff chicken dip but is SO hearty and delicious. We like to serve it at game day parties, but also as a main dish! Serve with chips and cut up veggies. I promise you’re going to love it!

Light Buffalo Chicken Dip

Ingredients for Healthy Buffalo Chicken Dip

  • Shredded Chicken
  • Spinach (got to sneak in those veggies!
  • Onion
  • Mayo (homemade or store-bought)
  • Hot Sauce (I like Frank’s)
  • Garlic Powder
  • Onion Powder
  • Dried Parsley
  • Dried Dill
  • Salt and Pepper
  • Cheddar Cheese (optional)

What to Serve with Buffalo Chicken Dip

I like to serve mine with a lot of cut up veggies! Some great choices are cucumbers, carrots, celery sticks, bell peppers. In addition to the veggies serve it with tortilla chips and crackers.

Healthy buffalo chicken dip.

If you like this buffalo recipe, check out these others:

Buffalo Chicken Dip
Serves 4
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
  1. 1 tablespoon avocado oil
  2. 2 cups spinach
  3. 1 onion, diced
  4. 3 cups shredded cooked chicken
  5. 1/2 cup mayo (homemade or store-bought)
  6. 1/2 cup hot sauce
  7. 1 teaspoon garlic granules/powder
  8. 1/2 teaspoon onion powder
  9. 1/2 teaspoon black pepper
  10. 1/2 teaspoon dried parsley
  11. 1/4 teaspoon dill
  12. Pinch fine sea salt
  13. 1 cup shredded cheddar cheese (local whenever possible), divided
  14. Chopped scallions, for garnish
Serve with
  1. Carrots
  2. Celery Stalks
  3. Veggies of choice
  4. Crackers
  1. Preheat oven to 350°F.
  2. 1. In a small skillet heat 1 tablespoon of avocado oil and sauté onion for 2 minutes. Add spinach and sauté until wilted. Place in a bowl with shredded chicken in a bowl and set aside.
  3. In a small bowl, whisk together mayo, hot sauce, garlic granules, onion powder, parsley, dill, salt.
  4. Add mayo mixture to the chicken mixture and toss to combine. Add in 1/2 cup shredded cheddar cheese.
  5. In a baking dish add chicken mixture. Top with remaining 1/2 cup shredded cheddar cheese.
  6. Bake for 30 minutes until cheese is bubbling. Serve hot.
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