Buffalo Chicken Patties With Southwest Ranch
Monday, February 11, 2019
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An easy and delicious Whole30 and Paleo Compliant Buffalo Chicken Patty with Southwest Ranch.
INGREDIENTS:
INGREDIENTS:
- 2 lb ground chicken
- 1 large egg beaten
- 3 1/2 tbsp tapioca flour
- 1 1/2 tsp garlic powder
- 3 tbsp Franks Hot Sauce
- 1/2 sweet onion diced
- 1/4 cup green onions
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp ghee for frying
- 1 tsp mayo
Spicy Ranch:
- 1 cup Whole30 Compliant Mayo
- 1 tsp salt add another 1/2 tsp if needed
- 1 tbsp dried chives
- 1 tbsp dried parsley
- 2 tsp dill weed add 1 more tsp if desired
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- 1 tsp white wine vinager
- 2 tbsp coconut milk culinary or canned
- 1/2 tsp onion powder
- 2 tbsp Franks Hot Sauce
- 1 tsp lime juice
INSTRUCTIONS
Buffalo Chicken Patties:
- In a large mixing bowl add in the ground chicken, salt, pepper, garlic powder, and onions and mix together.
- Add in the franks hot sauce, egg, mayo and tapioca flour and mix until everything is combined.
Spicy Ranch:
- Add in your mayo (whole 30 version) into a mason jar. Here is my recipe for homemade mayo (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy.
- Add the rest of the ingredients to the mayo and mix together with a spoon until combined. This ranch lasts about a week in the fridge.