Description
This Air Fryer Buffalo Chicken recipe delivers crispy, spicy chicken bites that are easy to prepare and perfect for a quick meal or game day snack. Using an air fryer ensures a healthier version with less oil while maintaining great flavor and crunch. Coated in a crispy panko crust and tossed in classic buffalo wing sauce, these chicken bites pair wonderfully with blue cheese or ranch dressing and crunchy veggie sticks.
Ingredients
Scale
Chicken and Coating
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
- Cooking spray
Sauce
- 1/4 cup buffalo wing sauce (such as Frank’s RedHot Buffalo Wing Sauce)
- 2 tablespoons melted butter
Optional for Serving
- Blue cheese dressing or ranch dressing, for dipping
- Celery sticks
- Carrot sticks
Instructions
- Dry Chicken: Pat the chicken cubes dry with paper towels to remove excess moisture, which helps the coating adhere better during breading.
- Mix Flour Seasoning: In a medium bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, optional cayenne pepper, black pepper, and salt until evenly blended.
- Beat Eggs: In a separate bowl, beat the eggs until light and frothy to create an egg wash for coating the chicken pieces.
- Prepare Breadcrumbs: Place panko breadcrumbs in a third bowl, ready for dredging the chicken after egg wash.
- Flour Chicken: Toss a few chicken cubes at a time in the seasoned flour mixture, coating them thoroughly. Shake off any excess flour to avoid clumps.
- Egg Dip: Dip the floured chicken into the beaten eggs, ensuring all sides are fully submerged. Let the excess egg drip off before the next step.
- Breadcrumb Coating: Coat the chicken pieces with panko breadcrumbs by pressing gently so the breadcrumbs stick well and cover the chicken completely.
- Set Breaded Chicken: Place the coated chicken on a plate or baking sheet lined with parchment paper, preparing for air frying.
- Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) and lightly spray the air fryer basket with cooking spray to prevent sticking.
- Arrange Chicken: Place the breaded chicken in a single layer in the air fryer basket without overcrowding to ensure even cooking. Cook in batches if needed.
- Air Fry Chicken: Cook for 8 to 10 minutes at 400°F, flipping the chicken halfway through cooking. Check that the internal temperature reaches 165°F (74°C) for doneness.
- Remove Chicken: Take the cooked chicken out of the air fryer and transfer to a clean plate.
- Make Buffalo Sauce: While the chicken cooks, whisk together the buffalo wing sauce and melted butter in a small bowl until combined.
- Coat Chicken: Place the cooked chicken in a large bowl and pour the buffalo sauce over it.
- Toss Chicken: Toss the chicken well to ensure each piece is evenly coated with the buffalo sauce.
- Serve: Serve immediately with optional blue cheese or ranch dressing along with celery and carrot sticks for a complete meal.
Notes
- Ensure chicken pieces are dried properly before breading to improve crispiness.
- To add extra heat, don’t skip the cayenne pepper in the flour mix.
- Do not overcrowd the air fryer basket; cook in batches if necessary for even cooking and crispiness.
- Use a meat thermometer to check chicken internal temperature for safety.
- Pair with dipping sauces and fresh vegetable sticks for a classic buffalo wing experience.
- Store any leftovers in an airtight container in the refrigerator and reheat in the air fryer to maintain crispness.
