Craving something bold, cheesy, and downright irresistible? This Buffalo Chicken & Crispy Potato Bake is the ultimate comfort food mash-up! Juicy, seasoned chicken meets golden, air-fried potatoes, all smothered in tangy buffalo sauce and a blanket of gooey mozzarella. It’s spicy, savory, and perfect for game day, family dinners, or whenever you need a flavor-packed dish that wows. Best part? It’s easy to make and guaranteed to disappear fast. Ready to turn up the heat? Let’s dive in! 

Ingredients 

• 1 lb chicken breasts, cut into cubes 

• 6 small potatoes, peeled and diced 

• Olive oil 

• Salt, pepper, garlic powder, paprika (for the potatoes) 

• 2 tablespoons butter 

• Paprika, salt, pepper, cayenne, onion powder, Italian seasoning (for the chicken) 

• 2 tablespoons minced garlic 

• Frank’s Wing buffalo sauce 

• 1 cup parmesan cheese 

• 2 cups mozzarella cheese 

Instructions 

1. Preheat your air fryer. 

1. In a large bowl, toss the peeled and diced potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. 

1. Place the seasoned potatoes in the air fryer. Cook for about 30 minutes, shaking the basket occasionally, until potatoes are golden and crispy. 

1. While the potatoes cook, heat a frying pan over medium heat and melt the butter. 

1. Add the cubed chicken to the pan. Season generously with paprika, salt, pepper, cayenne, onion powder, and Italian seasoning. 

1. Sauté the chicken until fully cooked and golden brown. 

1. Stir in the minced garlic, parmesan cheese, and buffalo sauce, mixing well to coat the chicken completely.