About this recipe
Buffalo chicken without a deep fryer. Bite-size chicken browns in the air fryer, then gets a light toss of hot sauce so it stays punchy without drowning.
Four servings come from one and a half pounds of breast. Serve with celery and a spoon of yogurt if you want cool contrast.
Pat the chicken dry before seasoning. Wet pieces steam and never take on that crisp edge.
SEASON
Step 1
Pat chicken dry. Toss with oil, garlic powder, paprika, salt, and pepper until evenly coated.
Step 2
Preheat the air fryer to 380°F for 3 minutes if your model recommends it.
AIR FRY
Step 3
Arrange chicken in a single layer. Air fry at 380°F for 8 minutes.
Step 4
Shake or turn the pieces. Air fry at 380°F until browned and the thickest piece reaches 165°F, 6 to 8 minutes more.
TOSS
Step 5
Stir hot sauce and melted butter together. Toss hot chicken in the sauce until lightly coated. Rest 2 minutes, then serve with celery and yogurt if using.
Tips
A light toss goes further than a pool of sauce. Measure the hot sauce so calories stay under 500.
Cut pieces similar in size so thin scraps do not dry out before thick pieces hit 165°F.
Swaps
Chicken breastBoneless chicken thighs
Same weight; air fry at 380°F until 165°F, often 2 minutes longer.
Buffalo tossDry Cajun seasoning
Skip butter and hot sauce; toss cooked chicken with 1 to 2 teaspoons Cajun spice.
Equipment
Air fryer · Mixing bowl · Tongs · Instant-read thermometer
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