Air Fryer Buffalo Chicken Nuggets
Spicy, crispy buffalo-style chicken nuggets made easy and healthier in the air fryer—perfect for game day snacks or a fun dinner.
Ingredients
- 1 lb boneless skinless chicken breasts or tenders, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil or cooking spray
- 1/2 cup buffalo sauce mild or hot
- Optional for serving: ranch or blue cheese dressing chopped green onions, celery sticks
Instructions
- Preheat air fryer to 400 °F (200 °C).
- Set up breading stations: flour in one bowl; beaten eggs in a second; mix panko, garlic powder, onion powder, paprika, salt & pepper in a third.
- Dredge each chicken piece: flour → egg → panko mixture, pressing crumbs to adhere well.
- Place breaded nuggets in a single layer in the air fryer basket. Lightly spray or drizzle with olive oil.
- Air fry at 400 °F for 8–10 minutes, shaking the basket halfway through until golden and cooked through (internal temp 165 °F/74 °C).
- Remove nuggets and toss gently in buffalo sauce until evenly coated.
- Return coated nuggets to air fryer and cook 1–2 minutes more to set the sauce.
- Serve hot with ranch or blue cheese dressing and celery sticks if desired.
Notes
- For extra crispiness, double-dip in egg and panko.
- Use store-bought or homemade buffalo sauce—add honey to tone down heat.
- If you prefer gluten-free, swap flour and breadcrumbs with GF versions.
- Don’t overcrowd the basket—cook in batches if needed for best air circulation.
- Leftovers can be refrigerated up to 3 days; reheat in the air fryer at 350 °F for 3–4 minutes.