I’ve always had a soft spot for anything that combines a satisfying crunch with a kick of heat, and these Crispy Air Fryer Buffalo Chicken Bites check every box. They’re juicy on the inside, perfectly golden on the outside, and coated in that bold, tangy buffalo sauce that makes your taste buds wake right up. Best of all? They come together in the air fryer, so you get that fried texture without the mess (or the guilt) of deep frying.
When I first tried making these, I wanted something that could be served as an appetizer for game day, a quick weeknight dinner, or even tucked into a salad or wrap. The air fryer worked its magic, and these bites came out better than I imagined—light, crispy, and dangerously snackable. Every batch disappears faster than I can make them, and I’m not even sorry about it.
What You Need To Make This Recipe
Chicken breast: This lean protein is the perfect base for our bites. I like to use boneless, skinless chicken breast for its mild flavor and tender texture. Cutting it into small, even pieces helps ensure they cook quickly and evenly in the air fryer.
Buffalo sauce: The star of the show! Buffalo sauce is a tangy, spicy blend—usually a mix of hot sauce and melted butter—that gives these bites their signature fiery kick. I recommend using your favorite store-bought brand or making your own for a more customized flavor.
All-purpose flour: This helps create a light coating on the chicken, giving the bites structure before they’re tossed in the egg and breadcrumbs. It also helps the spices cling to the meat.
Eggs: Acting as the “glue” in our coating process, eggs help the breadcrumbs stick firmly to the chicken so every bite gets that irresistible crunch.
Panko breadcrumbs: These airy Japanese-style breadcrumbs are key for maximum crispiness. They fry up lighter and crunchier than regular breadcrumbs, which makes them perfect for the air fryer.
Garlic powder: A little garlicky warmth adds depth to the flavor without overpowering the buffalo sauce. It’s one of those behind-the-scenes seasonings that makes a big difference.
Salt and pepper: Simple but essential. Salt brings out all the other flavors, while pepper adds a subtle kick that pairs perfectly with the heat of the buffalo sauce.
Cooking spray: A quick spritz before air frying ensures your chicken bites get evenly golden and crisp without sticking to the basket.
Ingredients List
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 cup buffalo sauce
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray
How to Make Crispy Air Fryer Buffalo Chicken Bites
Step 1: Prep the chicken
Cut the chicken breast into small, evenly sized cubes. This not only helps them cook quickly but also makes sure they’re bite-sized and perfect for dipping later.
Step 2: Season and coat in flour
In a shallow dish, combine flour, garlic powder, salt, and pepper. Toss the chicken pieces in the mixture until they’re lightly coated. Shake off any excess flour.
Step 3: Dip in eggs
Beat the eggs in a separate shallow bowl. Dip each floured chicken piece into the eggs, making sure it’s fully coated so the breadcrumbs will stick.
Step 4: Coat with panko
Place panko breadcrumbs in a third shallow dish. Roll each egg-coated chicken piece in the panko until fully covered. This is where the magic crispy layer begins.
Step 5: Air fry the chicken
Lightly spray the air fryer basket with cooking spray. Arrange the chicken bites in a single layer, making sure they’re not touching. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through, until golden brown and cooked through.
Step 6: Toss in buffalo sauce
Transfer the hot chicken bites to a large bowl and pour buffalo sauce over them. Gently toss until every piece is coated in that tangy, spicy goodness.
Step 7: Serve and enjoy
Serve immediately while they’re crispy and warm. These are fantastic on their own, but also shine with a side of ranch or blue cheese dressing.
Tips for Making this Recipe
- Don’t overcrowd the basket: Airflow is key to crispiness, so cook in batches if needed.
- Adjust spice levels: If you like less heat, mix buffalo sauce with a bit of melted butter to mellow it out.
- Make ahead: Bread the chicken bites in advance and refrigerate for up to 4 hours before cooking.
- Extra crunch: Mix a little grated Parmesan into the panko for even more texture and flavor.
- Check for doneness: Chicken should reach an internal temperature of 165°F (74°C) before serving.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are juicier and slightly more forgiving if you overcook them. Just trim any excess fat before cutting them into pieces.
Can I bake these instead of air frying?
Yes! Bake on a parchment-lined baking sheet at 425°F (220°C) for about 15–18 minutes, flipping halfway. They won’t be quite as crispy as the air fryer, but still delicious.
How do I store leftovers?
Store cooled bites in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to bring back the crunch.
What’s the best dipping sauce?
Classic ranch or blue cheese dressing is perfect, but honey mustard or even a creamy garlic dip works beautifully too.