Air Fryer Buffalo Chicken Mozzarella Sticks
A delightful twist on a classic favorite, combining the heat of buffalo sauce with creamy mozzarella, these crispy sticks are perfect for any occasion.
Ingredients
Filling
- 1 cup cooked chicken, shredded Tender and juicy for that perfect bite.
- 1/2 cup buffalo sauce Adds a spicy kick that elevates the flavor.
- 1 cup shredded mozzarella cheese Rich and creamy texture to complement the dish.
- 1/2 cup cream cheese, softened Creates a luscious filling.
Coating
- 1/2 cup all-purpose flour Forms the base for the crunchy coating.
- 2 large eggs, beaten Helps the breadcrumbs adhere for optimal crispiness.
- 1 cup breadcrumbs Provides the desired crunch.
- 1/2 teaspoon garlic powder For that aromatic punch.
- 1/2 teaspoon onion powder Adds depth to the flavor.
- 1/2 teaspoon paprika A hint of smokiness to balance the heat.
- cooking spray Cooking spray To ensure a golden finish without excess oil.
Garnish
- 1 tablespoon fresh parsley, chopped Adds a fresh touch and vibrant color.
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken, buffalo sauce, mozzarella cheese, and cream cheese. Mix until well combined and creamy.
- Set up a breading station: Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs mixed with garlic powder, onion powder, and paprika in a third bowl.
- Take a spoonful of the chicken mixture and shape it into a stick. Dip it first into the flour, then into the egg, and finally coat it with the breadcrumb mixture.
- Repeat until all the mixture is used.
Cooking
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray.
- Arrange the mozzarella sticks in a single layer in the air fryer basket, ensuring they don’t touch.
- Air fry for about 8-10 minutes, or until golden brown and crispy.
- Once done, remove from the air fryer and let cool slightly.
Serving
- Garnish with fresh parsley and serve with extra buffalo sauce or ranch dressing for dipping.
Notes
For best results, use well-seasoned cooked chicken. Refrigerate breaded sticks for 30 minutes before frying for a crispier texture. Experiment with different spices in the breadcrumb mixture.