Air Fryer Buffalo Chicken Mac Bombs

Ingredients

• 2 cups cooked macaroni and cheese (cooled)
• 1 cup cooked shredded chicken
• 1/4 cup buffalo sauce (plus extra for serving)
• 1/2 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Cooking spray
• Ranch or blue cheese dressing for dipping

• Instructions

  Step 1: Make the Filling

  1. In a bowl, mix shredded chicken with buffalo sauce until well coated.
  2. Combine with cooled macaroni and cheese, cheddar, garlic powder, and onion powder.
  3. Scoop out small portions and roll into balls. Freeze for 20 minutes to firm up.

  Step 2: Bread the Mac Bombs

  1. Set up a dredging station: flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
  2. Roll each mac bomb in flour, dip in egg, then coat in panko breadcrumbs. Press gently to ensure even coating.

  Step 3: Air Fry

  1. Preheat air fryer to 190°C (375°F).
  2. Arrange bombs in a single layer in the air fryer basket. Spray lightly with cooking spray.
  3. Air fry for 10–12 minutes, flipping halfway, until golden brown and crispy.

  Step 4: Serve

  1. Remove from air fryer and let cool slightly.
  2. Drizzle with extra buffalo sauce and serve with ranch or blue cheese dressing for dipping.

  3. Amount Per Serving

     • Calories: ~180
     • Protein: 9g
     • Carbs: 16g
     • Fat: 8g
     • WW Points: 5 points

     Notes

     • Serve with: Extra buffalo sauce and cool dipping sauces.
     • Storage: Refrigerate leftovers for up to 2 days. Reheat in the air fryer at 180°C (360°F) for 4–5 minutes.