Scale

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces

1/2 cup all-purpose flour

1/2 cup cornstarch

1 tsp garlic powder

1 tsp paprika

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

2 large eggs, beaten

Cooking spray

Buffalo Sauce

1/2 cup buffalo wing sauce

2 tbsp unsalted butter, melted

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Preheat air fryer to 400°F (200°C).

In a bowl, mix flour, cornstarch, garlic powder, paprika, onion powder, salt, and pepper.

Dip chicken pieces into beaten eggs, then coat evenly in the flour mixture.

Lightly spray the air fryer basket with cooking spray and arrange chicken in a single layer.

Air fry for 6–7 minutes, flip, spray lightly again, and cook another 6–7 minutes until golden and cooked through.

Toss hot chicken with buffalo sauce and melted butter until fully coated.

Serve immediately with ranch or blue cheese dressing.

Cooking Tips

Don’t overcrowd the air fryer—cook in batches for maximum crispiness.
Cornstarch is key for that crunchy, restaurant-style coating.
For extra crispy wings, air fry the chicken plain for 1–2 extra minutes before saucing.
Serve immediately after tossing in sauce to keep them crisp.

Variations

Extra Spicy: Add cayenne pepper or hot sauce to the breading.
Honey Buffalo: Mix 1–2 tablespoons honey into the buffalo sauce.
Garlic Parmesan: Skip buffalo sauce and toss with melted butter, garlic, and grated Parmesan.
Gluten-Free: Use gluten-free flour or all cornstarch for breading.
Low-Carb: Skip breading and season chicken directly before air frying.