American · Snack
Air Fryer Buffalo Chicken Bites
Crisp air-fried chicken breast bites tossed in a tangy buffalo sauce, make once and enjoy over the week from fridge or freezer with a cool Greek yogurt blue cheese dip.
$
14 minsPrep
28 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
285Calories
38gProtein
12gFat
3gCarbs
1gSugar
0gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Pat 360g chicken breast cubes dry. Toss with 0.5 tbsp olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated. Whisk buffalo sauce: Frank's RedHot, melted butter, vinegar, and a pinch of garlic powder. Mix dip: mash blue cheese into Greek yogurt with lemon juice and salt to taste.
2
Crisp 1
Preheat air fryer to 200°C for 3 minutes. Spray basket. Arrange all 12 chicken cubes in a single layer with space. Air-fry 10–12 minutes, shaking halfway, until golden and 74°C internal.
3
Crisp 2
Skip (single batch sufficient for 2 servings).
4
Glaze
Transfer all hot chicken bites to a bowl. Toss thoroughly in buffalo sauce until evenly coated. Cool fully on a rack.
5
Build
Portion cooled buffalo chicken into 2 airtight containers, 6 bites per serving. Add 1.5 tablespoons blue cheese dip to each. Refrigerate up to 4 days or freeze up to 60 days.
6
Crisp and plate
To reheat, air-fry 6 bites at 180°C—3 minutes from fridge, 7–9 minutes from frozen—until hot and crisp. Plate with celery, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken breast
- 0.5 tbsp olive oil
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp smoked paprika
- 0.25 tsp fine salt
- 0.125 tsp black pepper
- olive oil spray
- 40ml (2.5 tbsp) Frank's RedHot sauce
- 7g (0.25 oz) unsalted butter
- 1 tsp white wine vinegar
- 96g (3.4 oz) plain 0% fat Greek yogurt
- 14g (0.5 oz) crumbled blue cheese
- 1 tsp lemon juice