Air Fryer Buffalo Chicken Jerky Recipe

Chicken breast: Thinly sliced to ensure even cooking and proper texture for jerky.

Buffalo sauce: Adds the signature spicy and tangy flavor to the jerky.

Garlic powder: Provides a subtle, savory depth to the marinade.

Onion powder: Enhances the overall flavor with a mild onion taste.

Paprika: Adds a smoky, slightly sweet flavor and a bit of color.

Salt: Essential for seasoning and enhancing all the other flavors.

Black pepper: Adds a touch of heat and complexity to the jerky.

When slicing the chicken breast thinly, it helps to partially freeze the meat for about 30 minutes beforehand. This makes it easier to achieve uniform slices, which ensures even cooking in the air fryer.

• sliced thin chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a great alternative for jerky.

• buffalo sauce - Substitute with sriracha sauce: Sriracha provides a similar level of heat and tanginess, though it has a slightly different flavor profile.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor and can be used in the same quantity.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor, though it adds a bit of texture.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor, enhancing the overall taste of the jerky.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, which can enhance the flavor of the jerky.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder and less pungent.

• Allow the buffalo chicken jerky to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Use an airtight container or a resealable plastic bag to store the jerky. Ensure that as much air as possible is removed from the container or bag before sealing.
• For added freshness, consider using a vacuum sealer. This will extend the shelf life by removing all the air and creating a tight seal around the chicken jerky.
• Store the jerky in a cool, dark place such as a pantry or cupboard. Avoid exposing it to direct sunlight or heat sources, as this can cause the jerky to spoil more quickly.
• If you plan to store the jerky for more than a week, consider refrigerating it. This will help maintain its freshness and prevent any potential bacterial growth.
• For long-term storage, freeze the jerky. Place the jerky in a freezer-safe bag or container, ensuring that as much air as possible is removed before sealing.
• When ready to enjoy, thaw the frozen jerky in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential bacterial growth.
• Label the storage container or bag with the date of preparation. This helps you keep track of how long the jerky has been stored and ensures you consume it while it's still fresh.
• If you notice any signs of spoilage, such as an off smell, discoloration, or mold, discard the jerky immediately to avoid any health risks.

• Preheat your air fryer to 250°F (121°C). Place the leftover buffalo chicken jerky in a single layer in the basket. Heat for 5-7 minutes, flipping halfway through, until warmed through and slightly crispy.

• For a quick microwave method, place the jerky on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 30-45 seconds, checking frequently to avoid overcooking.

• If you prefer using an oven, preheat it to 250°F (121°C). Arrange the chicken jerky on a baking sheet lined with parchment paper. Heat for 10-15 minutes, flipping halfway through, until warmed and slightly crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the jerky and cook for 2-3 minutes on each side, until heated through and slightly crispy.

• To reheat in a toaster oven, preheat to 250°F (121°C). Place the buffalo chicken jerky on the rack or a baking sheet. Heat for 5-7 minutes, flipping halfway through, until warmed and slightly crispy.

• Knife: To slice the chicken breast thinly and evenly.

• Cutting board: Provides a stable surface for slicing the chicken.

• Mixing bowl: To combine the buffalo sauce and spices, and to marinate the chicken.

• Measuring cups: To measure out the buffalo sauce accurately.

• Measuring spoons: To measure the garlic powder, onion powder, paprika, salt, and black pepper.

• Air fryer: To cook the marinated chicken slices and turn them into jerky.

• Tongs: To flip the chicken slices halfway through the cooking process.

• Cooling rack: To let the chicken jerky cool down after cooking.

Prepare ingredients in advance: Slice the chicken breast and mix the marinade the night before to save time on the day of cooking.

Use a mandoline slicer: For even and thin slices of chicken, use a mandoline slicer to speed up the preparation process.

Batch marinate: Marinate a larger batch of chicken and freeze portions for future use, cutting down on prep time for subsequent batches.

Preheat air fryer: Preheat the air fryer while the chicken is marinating to streamline the cooking process.

Layer efficiently: Arrange the chicken slices in a single layer in the air fryer basket to ensure even cooking and avoid the need for frequent flipping.