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!
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 Nuggets, Buffalo Sweet Potatoes, Buffalo Tenders, Buffalo Hummus, Buffalo 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!
Form into patties and bake for 20 minutes. Flipping halfway through.
Broil on high for 2 minutes at the end.
Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!
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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.
Air 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:
Cauliflower Rice Arroncini
Crispy Coconut Shrimp, Za’atar Chickpeas
Cheesy Crab Stuffed Mushrooms
Pickle-Brined Chicken Tenders
Korean Pork Lettuce Wraps
Roasted Fish with Lemon-Almond Crumbs
Sugar and Spice Acorn Squash
Apple Stuffed Pork Chops
Charred Sesame Green Beans
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.
Tips for Making Buffalo Cauliflower Bites
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.
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!
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.
If you want to make the buffalo sauce dairy free, substitute with ghee.
Gina suggests serving this with blue cheese, but ranch would also work as well!
What type of air fryer should I get?
Gina has her very own air-fryer launching in July, which you can grab here!
We’ve used both the NuWave and the Phillips and both are great options.
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.
If you like this cauliflower recipe, check out these others favorites:
1 tablespoon unsalted butter, melted (or ghee for dairy free/paleo)
Carrot sticks and celery, for serving (optional)
Preheat the air fryer to 380ºF.
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.
Working in batches. arrange a single layer of the cauliflower in the air fryer basket.
Cook for 7-8 minutes, flipping halfway, until golden and tender.
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).
Transfer to a large bowl and toss with the hot sauce and melted butter.
If desired, serve with celery and carrot sticks, and dipping sauce of choice.
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.
Use more almond flour as needed.
We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking.
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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 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.
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.
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:
Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
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.
Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
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.
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 updated March 2017
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