Chicken: You can use any chicken part that you like (chicken breast, chicken thighs etc), but make sure to remove the bones and skin before cutting into 1-inch cubes.

Cornstarch: If you are allergic to corn, you may swap out the cornstarch for tapioca starch or arrowroot starch.

Ground Cayenne Pepper: To add more heat to these buffalo chicken bites recipe, I’ve added a pinch of ground cayenne pepper. Alternatively, you may also use ground paprika instead.

Ground White Pepper: If you don’t have ground white pepper, ground black pepper will work as well.

Granulated Garlic: I like adding granulated garlic for more flavor. Alternatively, you may also use garlic powder if you prefer.

Olive Oil: I used olive oil for greasing the air fryer basket, but you may also use another vegetable oil (such as canola oil, sunflower oil, avocado oil) or nonstick cooking spray if you prefer.

Sriracha Sauce: If you are Celiac or gluten-intolerant, make sure you use gluten-free Sriracha sauce.

Frank’s RedHot Sauce: Frank’s RedHot sauce is the signature main ingredient in buffalo sauce. I would not substitute it.

Butter: I used dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular butter instead.

Storing: To store, place the buffalo chicken bites in an airtight container and store in the refrigerator for up to 2 days. Reheat in the air fryer or microwave for a few minutes before eating.