Ingredients
1.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
1/2 cup all-purpose flour (or gluten-free flour)
2 tbsp cornstarch
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Olive oil spray (as needed)
1/2 cup honey
2–4 tbsp hot sauce (like Frank’s RedHot)
2 tbsp unsalted butter
1 tbsp apple cider vinegar
Instructions
1. 1. Pat chicken dry with paper towels, then cut into 1-inch bite-sized pieces.
2. 2. In a medium bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. 3. Add chicken to the flour mixture and toss until evenly coated. Shake off excess flour.
4. 4. Preheat air fryer to 375°F (190°C) for 3-5 minutes.
5. 5. Lightly spray air fryer basket with olive oil. Arrange chicken in a single layer, not overcrowding. Spray tops with oil.
6. 6. Air fry for 10-12 minutes, shaking basket halfway through, until golden brown and internal temperature reaches 165°F (74°C).
7. 7. Meanwhile, in a small saucepan, combine honey, hot sauce, butter, and apple cider vinegar. Heat over medium-low, stirring, until butter melts and sauce is smooth. Adjust hot sauce to taste.
8. 8. Transfer cooked chicken to a large bowl, pour warm sauce over, and toss to coat evenly.
9. 9. Serve immediately.
Notes
For extra crispiness, double-dredge by dipping coated chicken in egg wash then back into flour. Adjust spice level by varying hot sauce amount. Leftovers can be stored in refrigerator for up to 3-4 days and reheated in air fryer at 350°F for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
- Diet: Gluten-free option
Nutrition
- Serving Size: 1 serving (about 6-8 bites)
- Calories: 410
- Sugar: 26 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg