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Air Fryer Buffalo Chicken

PREP 5 minutes
COOK 15 minutes
TOTAL 20 minutes
Yield 3 people
Created by: Charlene Carey
Air Fryer Asian Glazed Chicken Breast
This Air Fryer Buffalo Chicken is quick, spicy, and a crowd-pleaser. Perfectly cooked chicken breasts are drenched in a homemade buffalo sauce for an irresistible flavor.
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Equipment

  • Air fryer
  • Shallow Mixing Bowl
  • Tongs
  • Measuring tools and cups

Ingredients

  • 3 medium chicken breasts skinless and boneless
  • ⅓ cup buffalo sauce plus 3 tablespoons for serving
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • cooking spray Avocado or olive oil
  • ½ cup Frank's Red Hot Sauce
  • 1 tablespoon melted butter or ghee
  • ½ teaspoon paprika

Instructions

  • Start by whisking together ½ cup Frank's Red Hot Sauce, 1 tablespoon melted butter or ghee, and ½ teaspoon paprika in a bowl. This mixture should feel slightly thick yet smooth. The whisking process is essential to ensure all flavors meld well.
  • Sprinkle ½ teaspoon salt and ½ teaspoon black pepper evenly over the chicken breasts. Ensure the chicken looks seasoned yet glistens. Proper seasoning is crucial for enhancing the dish's depth.
  • Spray the air fryer basket lightly with avocado or olive oil cooking spray. Aim for a faint sheen on the surface to prevent sticking and promote even cooking. Do not overcrowd the basket to avoid uneven cooking.
  • Brush or drizzle your prepared buffalo sauce over the chicken breasts, ensuring each piece is well coated and shiny. Avoid leaving any bare spots as the sauce not only flavors the chicken but also provides a beautiful glaze.
  • Place the chicken in a single layer in the air fryer basket. Space is necessary for air circulation, which achieves that crispy texture. If the chicken looks crowded, consider cooking in batches.
  • After cooking, let the chicken rest for about five minutes. This allows the juices to redistribute, keeping the chicken tender. For serving, provide extra buffalo sauce on the side for dipping.

Notes

For juicier chicken, always allow it to rest for 5 minutes after cooking. If the chicken is not crispy enough, pat it dry before seasoning to remove excess moisture. Ensure chicken is arranged with the smooth side down for the best sear.