Description
This Air Fryer Buffalo Popcorn Chicken is a crispy, spicy, and bite-sized appetizer or snack, tossed in a buffalo-ranch sauce. It’s gluten-free and perfect for game day, parties, or an easy dinner.
Ingredients
1 pound chicken breast
½ cup gluten-free all-purpose baking flour (can substitute regular)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 eggs
1 ½ cups gluten-free breadcrumbs (can substitute regular)
1 cup buffalo sauce
¼ cup ranch dressing
Instructions
- Cut the chicken breasts into small, bite-sized pieces (about 1-inch cubes).
- In a bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper.
- Add the flour mixture to the chicken pieces and toss to coat thoroughly.
- In a separate bowl, whisk the eggs. In another bowl, add the breadcrumbs.
- Dip each flour-coated chicken piece in the egg, then roll it in the breadcrumbs.
- Place each piece on a baking sheet until all are coated.
- Preheat your air fryer to 380°F.
- Air fry the chicken in a single layer (work in batches if needed) for 10–12 minutes, tossing halfway through. Check one piece after 10 minutes and cook for 2 more minutes if needed until fully cooked and golden.
- Let the cooked chicken cool for 10 minutes.
- In a bowl, mix the buffalo sauce and ranch dressing.
- Pour the sauce over the chicken and toss to evenly coat.
- Serve immediately.
Notes
Add cayenne pepper for extra heat.
Use dairy-free ranch for a dairy-free version.
Substitute almond flour for a low-carb option.
Try teriyaki or sweet chili sauce for an Asian twist.
Skip buffalo sauce for a kid-friendly version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in air fryer at 350°F for 3–5 minutes to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg
