Buffalo Chicken Bites in Air Fryer With Ranch Dip

These Buffalo chicken bites have a crisp panko coating, a tangy sauce finish, and ranch for dipping. Preheat the air fryer for 3 minutes, then cook at 400°F (204°C) for about 12–14 minutes per batch, flipping halfway through. Tossing the bites in Buffalo sauce after air frying keeps the breading crisp while giving every piece plenty of flavor.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into roughly 1-inch pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup panko breadcrumbs
• 2 teaspoons neutral oil, for brushing or spraying
• 1/3 cup prepared Buffalo wing sauce
• 1/2 cup ranch dressing, for dipping

How To Make It

1. Pat the chicken dry. In a shallow bowl, combine the flour, garlic powder, paprika, and salt. Beat the egg in a second bowl and put the panko in a third.
2. Coat each piece in seasoned flour, dip it in egg, then press it into the panko. Set the breaded pieces on a clean plate while you preheat the air fryer to 400°F (204°C) for 3 minutes.
3. Arrange the chicken in a single layer with a little space between pieces; cook in batches if needed. Lightly brush or spray the coating with the oil.
4. Air fry for 12–14 minutes per batch, flipping halfway through. Check several of the thickest pieces with a food thermometer. Continue cooking if needed until the centers reach 165°F (74°C).
5. Transfer the cooked bites to a clean bowl and gently toss with the Buffalo sauce. Serve right away with ranch dressing for dipping.

Tips

• Cut the chicken into similar-size pieces so the centers cook evenly. For a reliable reading on a small bite, insert the thermometer probe through its side toward the center.
• Leave space around the bites rather than piling them up. If you need two batches, the stated cook time applies to each batch; keep the remaining breaded chicken refrigerated while the first batch cooks.
• Sauce only after checking doneness. If you want to preserve more crunch, drizzle on some sauce and offer the rest alongside the ranch instead of tossing every bite.
• No additional safety rest is required after the chicken reaches 165°F (74°C). Keep the ranch and serving plate separate from anything that touched raw chicken.

Bring these crispy, saucy bites to the table while they’re hot!