Air Fryer Buffalo Chicken
I make this Air Fryer Buffalo Chicken on busy weeknights when I want big flavor with almost no fuss. Bite-sized pieces of boneless chicken breasts get tossed in a simple homemade buffalo sauce and crisp up in the air fryer in about 12–15 minutes. It’s perfect for game day, casual appetizers, or a protein-packed topping for salads and bowls.
Why you’ll love this dish
This recipe delivers spicy-saucy flavor with less oil and less mess than deep frying. The air fryer crisps the edges while keeping the inside juicy, and the method is fast enough for a last-minute appetizer when guests arrive. It’s also easy to scale up for a party.
“Perfectly crisp, saucy, and ready in under 20 minutes—my go-to appetizer when friends stop by.”
Because it’s built from pantry basics, you can adapt it quickly; if you want a basic guide to air fryer chicken breasts to compare timing and technique, this air fryer chicken breast guide has useful tips and timings.
The cooking process explained
Before you grab ingredients, here’s how the recipe flows so you know what to expect: preheat the air fryer, cut the chicken into bite-size pieces, toss with seasoning and a bit of oil, coat with homemade buffalo sauce, arrange in a single layer in the basket, then air fry for 12–15 minutes—shaking once for even browning. You’ll finish with saucy, crisp bites that are hot and ready to serve.
What you’ll need
- Boneless chicken breasts — trimmed and patted dry. (Substitute: thighs for more fat and flavor; reduce cook time slightly.)
- Homemade buffalo sauce — a simple blend of hot sauce, melted butter, and a splash of vinegar or honey for balance.
- Salt and freshly ground black pepper.
- Olive oil (optional) — helps the surface crisp and hold the sauce.
If you want to repurpose leftovers, try them in buffalo chicken sliders for an easy party snack.
Step-by-step instructions
- Preheat the air fryer to 360°F (182°C). This ensures an immediate sear and crisp.
- Cut the boneless chicken breasts into bite-sized pieces — about 1 to 1½ inches so they cook quickly and evenly.
- In a mixing bowl, toss the chicken with a pinch of salt, a few turns of black pepper, and 1–2 teaspoons of olive oil if using.
- Add the homemade buffalo sauce and mix until every piece is well coated.
- Arrange the chicken pieces in a single layer in the air fryer basket. Don’t overcrowd; cook in batches if needed.
- Air fry for 12–15 minutes, shaking the basket halfway through to promote even browning. Cook until the chicken is 165°F (74°C) inside and the outside is crisp.
- Transfer to a serving dish and serve hot as an appetizer.
Best ways to enjoy it
Pair these buffalo bites with classic blue cheese or ranch dressing, celery sticks, and carrot sticks. They’re also excellent atop a crisp salad, inside a wrap, or alongside roasted potatoes. For a crunchy, breakfast-for-dinner twist, serve them with air-fried hashbrowns—try pairing with this air fryer hashbrowns for a satisfying combo.
Storage and reheating tips
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freeze: Place pieces in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 2 months.
- Reheat: Re-crisp in the air fryer at 350°F (176°C) for 3–5 minutes, flipping halfway, until hot and crisp. You can also microwave briefly, then finish in the air fryer to restore texture.
- Food safety: Always check that reheated chicken reaches 165°F (74°C) before serving.
Pro chef tips
- Uniform pieces cook more evenly; aim for consistent sizes.
- A light coating of oil helps the sauce adhere and encourages browning.
- If you want extra crisp, reserve a small amount of the buffalo sauce and toss the cooked chicken once it’s hot and crispy.
- For less splatter, allow heavily sauced pieces to sit for a minute so the sauce binds instead of dripping.
- For more technique notes and air-fryer crisping tricks, this write-up on air fryer crisping tricks has some transferable tips.
Creative twists
- Buffalo ranch: Toss with buffalo sauce, then drizzle with ranch before serving.
- Keto/low-carb: Use full-fat butter in the sauce and serve over leafy greens.
- Honey-buffalo: Mix a teaspoon or two of honey into the sauce to tame the heat and add glaze.
- Skewers: Thread pieces on small skewers for party-friendly presentation.
- Spicy variation: Add cayenne or a dash of smoked paprika to the sauce for depth.
Common questions
Q: How long does the chicken take to cook in the air fryer? A: Plan on 12–15 minutes at 360°F (182°C) for 1–1½ inch pieces. Internal temperature should read 165°F (74°C).
Q: Can I use frozen chicken? A: It’s best to thaw first so pieces cook evenly. If cooking from frozen, expect longer cook times and check frequently for doneness.
Q: How do I make the homemade buffalo sauce? A: A simple version is ½ cup hot sauce (Frank’s is classic) mixed with 2–3 tablespoons melted butter, 1 teaspoon vinegar, and a pinch of salt. Adjust butter for richness and honey for sweetness.
Q: Will the sauce make the chicken soggy? A: Tossing lightly and reserving a little sauce to add after cooking prevents sogginess while keeping the exterior crisp.
Q: Can I use chicken thighs instead of breasts? A: Yes. Thighs are juicier and may need slightly less time. Monitor internal temperature and remove when it hits 165°F (74°C).
Air Fryer Buffalo Chicken
Ingredients
Method
- Preheat the air fryer to 360°F (182°C).
- Cut the boneless chicken breasts into bite-sized pieces, about 1 to 1½ inches.
- In a mixing bowl, toss the chicken with salt, black pepper, and olive oil (if using).
- Add the homemade buffalo sauce and mix until all pieces are well coated.
- Arrange the chicken pieces in a single layer in the air fryer basket. Avoid overcrowding.
- Air fry for 12–15 minutes, shaking the basket halfway through for even cooking. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Transfer the chicken to a serving dish and serve hot.
