Crispy, juicy, and full of flavor, these Air Fryer Buffalo Chicken Bites give you the classic Buffalo wing taste without the bones and with far less oil. They’re ideal for game day, quick weeknight dinners, or any time you want an easy Buffalo chicken fix.
Before You Start Cooking
- This recipe is a breaded, air-fried take on boneless wings—bite-sized pieces of chicken coated in seasoned panko for extra crunch.
- Use chicken tenderloins (also called chicken tenders). You can substitute cubed boneless, skinless chicken breast if you prefer.
- Adjust the heat by choosing a milder or spicier Buffalo sauce. For a crispy, non-spicy option, try plain air-fried chicken tenders or a potato chip coating instead of Buffalo sauce.
How to Make Air Fryer Buffalo Chicken Bites
Step 1: Bread the Chicken Bites
Trim any white tendon from the tenderloins for a tender bite, then cut the chicken into 1-inch chunks.
Set up three shallow bowls or trays for breading:
- Seasoned flour: Mix all-purpose flour with half of the garlic powder, onion powder, smoked paprika, kosher salt, and freshly ground black pepper.
- Egg wash: Whisk a large egg with 2 tablespoons of Buffalo wing sauce (store-bought like Frank’s or homemade).
- Panko coating: Combine panko breadcrumbs with the remaining half of the seasonings.
Dredge each piece in the seasoned flour and shake off the excess. Dip in the egg mixture, then roll in the panko, pressing the crumbs so they stick and form an even coating. Periodically toss the panko to redistribute seasonings that settle to the bottom so every bite is flavorful.
Step 2: Air Fry the Chicken Bites
Preheat your air fryer to 400°F, following your model’s instructions. Lightly spray the breaded chicken with a neutral, high-heat oil such as vegetable or avocado oil using a cooking spray or mister.
Place the chicken in a single layer with space between pieces for proper air circulation. Cook in batches if needed to avoid overcrowding, which causes steaming instead of crisping.
Air fry for about 8 minutes, flipping halfway through. If the coating looks dry at the flip, give another light spritz of oil. The bites are done when golden brown, crisp, and register 165°F on an instant-read thermometer.
Step 3: Toss the Chicken Bites in Buffalo Sauce
While the chicken cooks, whisk together the remaining Buffalo sauce and melted butter in a large bowl. The butter adds richness and helps the sauce cling to the coating.
Transfer the hot chicken directly to the sauce and gently toss until evenly coated. Use a rubber spatula or spoon to avoid breaking the breading.
Storing and Reheating
These bites are best enjoyed hot and crispy straight from the air fryer. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Cool the chicken completely and refrigerate within 2 hours of cooking.
To reheat, air fry chilled bites at 375°F for 5–8 minutes, flipping once, until they reach 165°F and crisp up again. Microwaving is not recommended, as it can make the breading soggy.
Serving Air Fryer Buffalo Chicken Bites
Serve with ranch or blue cheese dressing for dipping, and crisp celery and carrot sticks to balance the heat. They pair well with fries, onion rings, pizza, or potato wedges for a game-day spread.
Leftovers are great in sandwiches, salads, or wraps:
- Buffalo chicken sandwich: Pile bites onto a toasted roll with ranch or blue cheese and melted provolone.
- Salads & wraps: Add the bites to a green salad or wrap with lettuce and ranch for an easy lunch.
- Comfort-food plate: Serve with mac and cheese, corn on the cob, or cornbread for a hearty meal.
More Air Fryer Recipes
- Air Fryer Crab Cakes
- Air Fryer Mozzarella Sticks
- Air Fryer Hot Dogs
- Air Fryer Shrimp
- Coconut Shrimp
Looking for more ways to cook with your air fryer? Explore other recipes in your collection for additional ideas.
Air Fryer Buffalo Chicken Bites
Ingredients
For the Chicken
- 1 pound chicken tenderloins, tendons removed and cut into 1-inch pieces
- ⅓ cup all-purpose flour
- 1-1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 large egg
- 2 tablespoons Buffalo wing sauce
- oil cooking spray
For the Sauce and to Serve
- 1 cup Buffalo wing sauce
- 1 tablespoon unsalted butter, melted
- celery and carrot sticks, for serving
- ranch dressing, for dipping
- buttermilk blue cheese dressing, for dipping
Instructions
Bread and Air Fry the Chicken
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Preheat your air fryer to 400°F. Prepare three shallow bowls for breading.
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In the first bowl, combine the flour with 1/2 teaspoon each garlic powder, onion powder, smoked paprika, salt, and black pepper.
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In the second bowl, whisk the egg with 2 tablespoons Buffalo sauce.
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In the third bowl, combine panko with the remaining 1/2 teaspoon portions of garlic powder, onion powder, smoked paprika, salt, and black pepper.
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Coat the chicken pieces in flour, then egg, then panko, pressing the crumbs to adhere.
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Air fry in a single layer, lightly sprayed with oil, for 8 minutes, flipping halfway, until golden and 165°F internally.
Sauce and Serve
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In a large bowl, mix 1 cup Buffalo sauce with the melted butter. Add the hot chicken and gently toss to coat.
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Serve with celery and carrot sticks and ranch or blue cheese for dipping.
Notes
Nutrition Estimate
Nutrition information is automatically calculated and should be considered an approximation.
Recipes use US customary measurements and have not been tested for high-altitude cooking.