Crispy Air-Fryer Buffalo Bites (Printable)

Spicy cauliflower florets crisped in an air-fryer and coated with tangy buffalo sauce for a flavorful bite.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into bite-sized florets

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Coating

09 - 1 cup panko breadcrumbs

→ Buffalo Sauce

10 - 1/3 cup hot sauce (e.g., Frank’s RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)

# How-To:

01 - Preheat the air fryer to 400°F or oven to 425°F; if baking, line a tray with parchment paper.
02 - Whisk flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl until smooth.
03 - Toss cauliflower florets in the batter ensuring an even coating.
04 - Dredge each battered floret in panko breadcrumbs, pressing gently to adhere.
05 - Place coated florets in a single layer in the air fryer basket or on the prepared baking tray.
06 - Air-fry for 15 to 18 minutes, shaking halfway through, or bake for 20 to 25 minutes, flipping once, until golden and crispy.
07 - Combine hot sauce, melted butter, and optional honey or maple syrup in a small bowl.
08 - Transfer cooked florets to a large bowl, pour the buffalo sauce over, and toss evenly to coat.
09 - Serve immediately, optionally with ranch or blue cheese dressing and celery sticks.

# Expert Advice:

01 -
  • They taste like indulgent bar food but use a fraction of the oil and none of the guilt.
  • The air-fryer makes them impossibly crispy without deep frying or constant flipping.
  • You can control the heat level and tweak the sweetness to match exactly what you crave.
02 -
  • Do not skip pressing the panko into the batter or it will fall off in the air-fryer, leaving you with naked cauliflower.
  • Toss the florets in buffalo sauce right after they come out of the air-fryer so the sauce soaks in slightly while the coating stays crisp.
  • If you make these ahead, reheat them in the air-fryer for 3 minutes to bring back the crunch before serving.
03 -
  • Pat the cauliflower dry before battering so the coating sticks and does not slide off during cooking.
  • Use a wire rack inside your baking tray if you are using the oven to keep the bottoms crispy instead of soggy.
  • Make the buffalo sauce a little extra and save it for drizzling over the top when you serve, because there is no such thing as too much sauce.
Go Back