Air Fryer Buffalo Chicken Breast – Quick and Juicy Recipe
A juicy chicken breast marinated in spicy Buffalo sauce and perfectly cooked in the air fryer. Served with celery sticks and blue cheese dressing.
Steps
- 1
1. In a small bowl, mix together Buffalo sauce, melted butter, garlic powder, onion powder, salt, and pepper – this is the marinade.
- 2
2. Place the chicken breast in a bowl or resealable bag, pour the marinade over it, and seal. Refrigerate for at least 30 minutes.
- 3
3. Preheat the air fryer to 190°C (375°F) – this takes about 3-5 minutes.
- 4
4. Remove the chicken from the marinade and place it in the air fryer basket. Cook for 15-18 minutes, flipping halfway through (after 7-9 minutes). Check internal temperature – it should reach 74°C (165°F).
- 5
5. Serve immediately, hot, with celery sticks and blue cheese dressing if desired.
Shopping list
1 chicken breast, 2 tbsp Buffalo sauce, 1 tbsp melted butter, 1 tsp garlic powder, 1 tsp onion powder, salt to taste, pepper to taste
Recipe story
Buffalo sauce was created in 1964 at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo. Originally used for chicken wings, it quickly became an American culinary icon. This recipe adapts it for chicken breast cooked in an air fryer, preserving the iconic flavor. Its popularity has grown due to its versatility and ease of preparation.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
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