Crispy, juicy, and packed flavor, these Air Fryer Buffalo Chicken Bites deliver the bold flavor of classic wings—with minimal oil and no bones! Perfect for game day, weeknight dinners, or anytime you’re craving a quick and easy Buffalo chicken fix.
Before You Start Cooking
- These Buffalo Chicken Bites are a breaded and air fried take on boneless wings (battered, fried, and sauced bite-sized chicken breast pieces) using seasoned Panko breadcrumbs.
- This recipe uses chicken tenderloins (also labeled chicken tenders), but you can also substitute cubed boneless, skinless chicken breast.
- To adjust the heat, choose a milder or spicier Buffalo sauce. For a similar crispy chicken recipe without the spice, try my Air Fryer Chicken Tenders—all the crunch, without the Buffalo sauce heat.
How to Make Air Fryer Buffalo Chicken Bites
Step 1: Bread the Chicken Bites
Start by prepping the chicken tenderloins. If the white tendon is still attached, remove it for a more tender bite.
To do this, slide a fork under the tendon, wedging it between two tines. Hold the fork firmly with one hand, grip the exposed tendon with a paper towel, and pull upward—it should slide out cleanly. Then, cut the chicken into 1-inch chunks.
Set up a three-step breading station using shallow bowls or breading trays:
- Seasoned Flour: Combine all-purpose flour with half of the total quantity of the garlic powder, onion powder, smoked paprika, kosher salt, and freshly ground black pepper. (You’re going to split these seasonings between the flour and the breadcrumb mixture.)
- Egg Wash: Whisk a whole egg with a couple of tablespoons of your favorite bottled Buffalo Wing Sauce—I use Frank’s. You can also use homemade if you prefer.
- Panko Coating: Mix panko breadcrumbs with the remaining seasonings.
To bread the Buffalo Chicken Bites, dredge each piece of chicken in the seasoned flour and shake off the excess. Then, dip into the egg mixture to coat and roll the chicken in the breadcrumbs, pressing them so they adhere to all sides. You don’t want to see areas of bare chicken peeking through!
As you’re breading, periodically toss the breadcrumbs with your fingertips to redistribute the seasonings that may have settled at the bottom of the bowl. You want to get an even, flavorful coating on each piece.
Step 2: Air Fry the Chicken Bites
Preheat your air fryer to 400°F, following the instructions for your specific model. (Preheating times can vary, so check your manual for recommendations.)
Lightly spray the breaded chicken bites with a neutral, high-heat oil like vegetable or avocado oil. Use a store-bought cooking spray or a refillable mister for even coverage.
Arrange the chicken in a single layer in the air fryer basket, leaving space between each piece for air circulation. Avoid overcrowding—piling the chicken into the basket will cause it to steam instead of crisp. For smaller air fryer baskets, cook the chicken in batches.
Cook for 8 minutes, flipping halfway through. If the coating looks dry when flipping, give the bites another light spritz of oil. The chicken is done when it’s golden brown, crispy, and registers 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 a bit of extra richness and helps the sauce cling to the crispy coating.
Once the chicken is done, transfer it directly to the bowl and gently toss until evenly coated. A rubber spatula works well to distribute the sauce and avoid breaking the crispy breading.
Storing and Reheating
Since they’re breaded and sauced, these Air Fryer Buffalo Chicken Bites are best when they’re hot and crunchy out of the air fryer. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3–4 days (and reheated with checked expectations!).
Let the chicken bites cool completely before storing, and refrigerate them within 2 hours of cooking.
To reheat, air fry the chilled chicken at 375°F for 5–8 minutes, flipping halfway through, until they’re heated through to 165°F and crispy again. I don’t recommend microwaving them, which can make the breading soggy.
Serving Air Fryer Buffalo Chicken Bites
These crispy, zesty chicken bites are perfect with ranch or blue cheese dressing for dipping. Like classic buffalo wings, we also like to serve them with cool, crunchy celery and carrot sticks to balance the heat.
For a game day spread, serve them alongside pizza, fries, or onion rings. (We especially love them with my Air Fryer Potato Wedges.) They also make a great addition to a platter of finger foods, like Air Fryer Mozzarella Sticks or loaded potato skins.
Have leftovers or want to switch things up? Try these other serving ideas:
- Buffalo Chicken Sandwich. Pile the chicken bites onto a toasted hoagie roll, spread with ranch or blue cheese dressing, and melt provolone over the top.
- Salads & Wraps. Toss them onto a crisp green salad or roll them into a wrap with lettuce and ranch for an easy lunch.
- Comfort Food Dinner. Serve the chicken alongside rich and creamy mac and cheese, like my Instant Pot Macaroni and Cheese. They’re also great with a side of corn on the cob or cornbread.
More Air Fryer Recipes
Looking for more ways to cook with your Air Fryer? Check out my full Air Fryer recipe collection.
Air Fryer Buffalo Chicken Bites
Ingredients
For the Chicken
- 1 pound chicken tenderloins , tendons removed and chicken cut into 1-inch pieces
- 1/3 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 Diamond Crystal kosher salt , divided
- 1 teaspoon freshly-ground black pepper , divided
- 1 large egg
- 2 tablespoons Buffalo Wing Sauce (such as Frank's Red Hot)
- 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 OR
- buttermilk blue cheese dressing , for dipping
Instructions
Bread and Air Fry the Chicken
- Preheat your air fryer to 400°F. Prepare 3 shallow bowls or trays for breading.
- In the first bowl, combine the all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- In the second bowl, whisk together the egg and 2 tablespoons Buffalo sauce.
- In the third bowl, combine the panko with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Dip your chicken pieces into the flour mixture to lightly coat them on all sides. Then, dip them into the egg mixture, letting any excess egg drip back into the bowl. Finally, roll them in the breadcrumb mixture, firmly pressing to adhere the crumbs to the chicken pieces.
- Working in batches, add the chicken to your air fryer in a single layer and lightly spray with a neutral, high-heat cooking oil, like vegetable oil. Cook each batch for 8 minutes, flipping the chicken halfway through, until golden and crispy. The internal temperature should read at least 165°F on an instant-read thermometer.
Sauce and Serve
- In a large mixing bowl, combine 1 cup of Buffalo sauce and the melted butter. Add in the hot air-fried chicken bites and use a spoon or rubber spatula to gently but thoroughly toss them in the sauce to coat.
- Serve the Buffalo Chicken Bites with celery and carrot sticks, with ranch or blue cheese dressing for dipping.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
