Buffalo sauce was invented in 1964 when Teressa Bellissimo mixed hot sauce with butter at 2am for her son's friends.
Buffalo Ranch Chicken Nuggets
Craving a tasty snack that packs a protein punch? These Buffalo Ranch Chicken Nuggets are your new go-to! With zesty buffalo sauce, creamy ranch seasoning, and a crispy coating, you’ll enjoy every bite while hitting your protein goals—151g in one delicious serving!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp salt, pepper, garlic powder, & onion powder (5 ml)
🥩Meat & Seafood(1)
- 16oz 99/1 ground chicken (454 g)
🥛Dairy & Eggs(1)
- 2 egg whites
🫙Pantry Staples(1)
- 1/4 cup Panko breadcrumbs (60 ml)
🧂Spices & Seasonings(1)
- 1 tbsp ranch seasoning mix (15 ml)
🍯Sauces & Condiments(2)
- 2 bags protein chips
- 1/2 cup buffalo hot sauce (120 ml)
👨🍳 Instructions
- 1
Add ground chicken, breadcrumbs, ranch seasoning, salt, pepper, garlic powder, and onion powder to a bowl and combine with hands.
- 2
In a second bowl, add protein chips, and crunch with hands.
- 3
In a third bowl, add two egg whites.
- 4
Form chicken into nuggets and dip in egg whites, then protein chips and set on tray of air fryer.
- 5
Spray with olive oil and air fry at 350°F (177°C) for 15 mins or until internal temperature reaches 165°F (74°C).
- 6
Brush with buffalo hot sauce and put back in air fryer for 2 mins.
💡 Pro Tips
- ✓Chill your formed nuggets for 15-20 minutes before breading because cold protein holds its shape better during the dipping process and prevents the coating from becoming soggy.timing15-20 minutes
- ✓Mix ground chicken just until combined (about 30-45 seconds) to avoid developing tough gluten strands that create dense, rubbery nuggets.technique30-45 seconds
- ✓Add 1-2 tablespoons of mayonnaise to your ground chicken mixture because the fat creates moisture barriers and emulsifies for 25% juicier nuggets.ingredient25% moisture retention
- ✓Spray oil in 2-3 light coats during cooking rather than one heavy coat because multiple thin layers create better Maillard browning at 350°F without burning the protein chip coating.technique350°F optimal temperature
- ✓Let nuggets rest 3-4 minutes after the final buffalo sauce application so the sauce sets and doesn't drip off, maintaining coating adhesion.timing3-4 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Buffalo sauce was invented in 1964 when Teressa Bellissimo mixed hot sauce with butter at 2am for her son's friends.
Buffalo Ranch Chicken Nuggets
Craving a tasty snack that packs a protein punch? These Buffalo Ranch Chicken Nuggets are your new go-to! With zesty buffalo sauce, creamy ranch seasoning, and a crispy coating, you’ll enjoy every bite while hitting your protein goals—151g in one delicious serving!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp salt, pepper, garlic powder, & onion powder (5 ml)
🥩Meat & Seafood(1)
- 16oz 99/1 ground chicken (454 g)
🥛Dairy & Eggs(1)
- 2 egg whites
🫙Pantry Staples(1)
- 1/4 cup Panko breadcrumbs (60 ml)
🧂Spices & Seasonings(1)
- 1 tbsp ranch seasoning mix (15 ml)
🍯Sauces & Condiments(2)
- 2 bags protein chips
- 1/2 cup buffalo hot sauce (120 ml)
👨🍳 Instructions
- 1
Add ground chicken, breadcrumbs, ranch seasoning, salt, pepper, garlic powder, and onion powder to a bowl and combine with hands.
- 2
In a second bowl, add protein chips, and crunch with hands.
- 3
In a third bowl, add two egg whites.
- 4
Form chicken into nuggets and dip in egg whites, then protein chips and set on tray of air fryer.
- 5
Spray with olive oil and air fry at 350°F (177°C) for 15 mins or until internal temperature reaches 165°F (74°C).
- 6
Brush with buffalo hot sauce and put back in air fryer for 2 mins.
💡 Pro Tips
- ✓Chill your formed nuggets for 15-20 minutes before breading because cold protein holds its shape better during the dipping process and prevents the coating from becoming soggy.timing15-20 minutes
- ✓Mix ground chicken just until combined (about 30-45 seconds) to avoid developing tough gluten strands that create dense, rubbery nuggets.technique30-45 seconds
- ✓Add 1-2 tablespoons of mayonnaise to your ground chicken mixture because the fat creates moisture barriers and emulsifies for 25% juicier nuggets.ingredient25% moisture retention
- ✓Spray oil in 2-3 light coats during cooking rather than one heavy coat because multiple thin layers create better Maillard browning at 350°F without burning the protein chip coating.technique350°F optimal temperature
- ✓Let nuggets rest 3-4 minutes after the final buffalo sauce application so the sauce sets and doesn't drip off, maintaining coating adhesion.timing3-4 minutes