Ingredients
Chicken and Breading
- 1 pound boneless, skinless chicken breasts, cut into 1½-inch pieces (approximately 2 chicken breasts)
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 large eggs, beaten
- 2 cups panko breading
Sauce
- 1 cup buffalo sauce
Instructions
- Preheat Air Fryer: Preheat your air fryer to 400°F (204°C) and spray the basket with nonstick cooking spray to prevent sticking.
- Prepare Breading Stations: Set out three separate bowls. In the first bowl, combine flour, cornstarch, and salt. In the second, place the beaten eggs. In the third, add the panko breading.
- Coat the Chicken: Dredge each chicken piece first in the flour mixture to coat evenly, then dip into the beaten eggs, and finally press into the panko breading to fully cover.
- Air Fry the Chicken: Arrange the coated chicken pieces in a single layer in the air fryer basket. Cook for 8 minutes, flipping halfway through to ensure even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Toss with Buffalo Sauce: Transfer the cooked chicken to a large bowl. Pour the buffalo sauce over the chicken and gently toss to coat all pieces evenly.
- Optional Crisping: For extra crispy chicken, place the sauce-coated chicken back in the air fryer for an additional 3–4 minutes.
- Serve: Serve immediately with ranch or blue cheese dressing for dipping.
Notes
- Ensure chicken pieces are cut to uniform size for even cooking.
- You can adjust the spiciness by using mild or hot buffalo sauce according to your preference.
- If your air fryer basket is small, cook the chicken in batches for best crispiness and cooking.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F for safety.
- Leftover buffalo chicken can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
