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Buffalo Ranch Chicken Skewers Recipe
Ben Carraoli

Buffalo Ranch Chicken Skewers Recipe

I have to admit, I was a little hesitant the first time I tried making buffalo ranch chicken skewers at home. But once I took that first bite, I was hooked! The combination of spicy buffalo sauce and creamy ranch seasoning hits all the right notes.
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Total Time 56 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 wooden skewers soaked in water for 30 minutes to prevent burning while cooking
  • 2 large boneless skinless chicken breasts (about 1½ pounds), cut into 1-inch cubes for even cooking
  • ½ cup buffalo sauce homemade works best for controlling spice, but store-bought is fine
  • 1 tablespoon dry ranch seasoning mix for that classic creamy flavor
  • 1 tablespoon vegetable oil to keep the chicken juicy and prevent sticking
  • ½ teaspoon onion powder to add subtle savory depth
  • ½ teaspoon garlic powder for aromatic richness
  • ½ teaspoon kosher salt for flavor enhancement
  • ¼ teaspoon black pepper for a light hint of heat
  • Fresh parsley chopped, for garnish and added color

Method
 

  1. In a large bowl, whisk together buffalo sauce, ranch seasoning, vegetable oil, onion powder, garlic powder, salt, and pepper. Half of this mixture will be set aside for drizzling after cooking.
  2. Add the chicken cubes to the remaining buffalo ranch sauce. Toss thoroughly so every piece is evenly coated. This ensures every bite is packed with flavor.
  3. Thread 4–5 chicken cubes onto each soaked skewer, leaving small gaps between pieces to ensure even cooking. This also helps the sauce caramelize slightly on all sides.
  4. Preheat the air fryer to 400°F. Place the skewers in the basket and cook for 11–12 minutes, flipping halfway. Make sure the internal temperature of the chicken reaches 165°F for safety.
  5. Once cooked, place the skewers on a platter, drizzle with the reserved sauce, and sprinkle with fresh parsley. They’re ready to enjoy!

Notes

  • I like to soak the skewers longer if I’m using a grill, about 45 minutes, to prevent burning.
  • I always cut chicken pieces as evenly as possible; it really helps with uniform cooking.
  • Brushing extra sauce halfway through cooking gives the skewers a beautiful glossy finish.
  • I’ve found letting the skewers rest 2–3 minutes before serving keeps them juicier.