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.

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.

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.

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.

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.

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.

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.