“15-Minute Air Fryer Buffalo Chicken Stuffed Garlic Knots – Irresistibly Crispy!”

I’ll never forget the first time I made these Air Fryer Buffalo Chicken Stuffed Garlic Knots—it was during a last-minute game-day scramble when I realized I forgot to prep snacks. With just a few pantry staples and my trusty air fryer, I whipped up these golden, spicy, cheesy knots in under 30 minutes. The smell alone had everyone crowding the kitchen! What I love most (besides the crispy, buttery garlic crust) is how forgiving they are—no fancy skills needed. After testing batches with different doughs and spice levels, I landed on this foolproof version that balances heat, crunch, and gooey cheese perfectly. Trust me, these disappear faster than you can say “touchdown!”

Why You’ll Love These Air Fryer Buffalo Chicken Stuffed Garlic Knots

These aren’t just any appetizer—they’re the kind of snack that makes people hover around the air fryer, waiting impatiently for the next batch. Here’s why they’re a game-changer:

• Crispy magic: The air fryer gives the dough that golden, crackly exterior while keeping the inside soft and stuffed with spicy buffalo chicken goodness.
• Speed demon: From fridge to plate in under 25 minutes—perfect for when hunger strikes or surprise guests arrive.
• Flavor fireworks: Tangy buffalo sauce, melty mozzarella, and garlic butter? It’s the holy trinity of snack perfection.
• Crowd pleaser: Equally at home on game day, potlucks, or as a “why not?” midnight snack.

Seriously, these knots are like edible high-fives—everyone wins.

Ingredients for Air Fryer Buffalo Chicken Stuffed Garlic Knots

Gather these simple ingredients—you might already have most in your fridge! The magic happens when humble staples transform into something extraordinary. Here’s what you’ll need:

• 1 lb cooked chicken breast (shred it while warm—trust me, it’s easier! Leftover rotisserie chicken works beautifully here)
• ½ cup buffalo sauce (I’m loyal to Frank’s RedHot, but use your favorite brand—adjust the amount if you’re heat-shy)
• 1 can refrigerated pizza dough (the standard 13.8 oz tube—don’t stress about making dough from scratch today)
• 4 tbsp melted butter (unsalted, please! We’ll control the salt ourselves)
• 2 cloves garlic (minced finely—or cheat with ½ tsp garlic powder in a pinch)
• ¼ cup ranch or blue cheese dressing (team ranch over here, but I won’t judge your blue cheese allegiance)
• ½ cup shredded mozzarella cheese (pack it lightly in your measuring cup—we want cheesy pockets, not cheese explosions)

See? Nothing fancy—just real ingredients that pack serious flavor. Now let’s turn them into something magical!

How to Make Air Fryer Buffalo Chicken Stuffed Garlic Knots

Ready to turn those simple ingredients into crispy, spicy, cheesy perfection? Let’s dive in—I’ll walk you through each step like we’re cooking together in my kitchen. (Pro tip: Wear an apron—buffalo sauce splatters are no joke!)

Step 1: Prepare the Buffalo Chicken Filling

Grab your shredded chicken—warm it slightly if it’s cold from the fridge—and dump it into a mixing bowl. Pour that glorious buffalo sauce over the top. Now get in there with a fork (or clean hands—my preferred method) and mix until every strand is coated in spicy orange goodness. Taste a pinch—want more heat? Add another splash of sauce. Too intense? A tablespoon of ranch dressing will mellow it right out.

Step 2: Assemble the Garlic Knots

Pop open that pizza dough tube—the sound still startles me every time!—and roll it out on a lightly floured surface. Use a pizza cutter or sharp knife to slice it into 8 equal squares (roughly 4×4 inches). Now, the fun part: plop a heaping tablespoon of buffalo chicken filling in the center of each square, then sprinkle with mozzarella. Fold the dough corners up like you’re wrapping a present, then pinch the seams really well—we don’t want any cheesy lava leaks during cooking! Twist the gathered dough into a knot shape—don’t stress about perfection, rustic is charming!

Step 3: Air Fry to Perfection

Preheat that air fryer to 375°F—this is crucial for even cooking! While it heats, mix your melted butter and minced garlic (that smell alone is worth the effort). Brush this golden magic all over each knot. Arrange them in the air fryer basket with some breathing room—cook in batches if needed. Set the timer for 8 minutes, then pause to flip them and admire their golden progress. They’ll need another 2-4 minutes until they’re deeply bronzed and irresistible. You’ll know they’re done when the dough sounds hollow when tapped—but let’s be real, you’ll probably burn your fingers taste-testing one immediately!

Tips for the Best Air Fryer Buffalo Chicken Stuffed Garlic Knots

After making these more times than I can count (and yes, occasionally messing them up royally), here are my hard-won secrets for absolute buffalo chicken knot perfection:

• Pre-cooked chicken is your BFF: Rotisserie chicken or leftover grilled breast shreds like a dream. Trying to cook raw chicken first? That’s how hangry meltdowns happen.
• Seal those edges like Fort Knox: Pinch the dough seams with wet fingers—the moisture helps create a tight seal. Any gaps = cheesy lava explosions in your air fryer (tasty but messy!).
• Spritz for extra crunch: A quick mist of olive oil spray before air frying gives that golden, crackly exterior we all crave. My air fryer’s manual calls this “cheating”—I call it genius.
• Don’t crowd the basket: Giving each knot some personal space means crispier results. If they’re touching, they’ll steam instead of fry—still tasty, but not that glorious crunch.

Oh, and one bonus tip from my last kitchen disaster: if your buffalo sauce is especially watery, blot the chicken mixture with a paper towel first. Soggy dough is nobody’s friend!

Serving Suggestions for Air Fryer Buffalo Chicken Stuffed Garlic Knots

These knots scream “party food,” so lean into it! I always serve them with extra ranch or blue cheese for dipping—because more sauce is never wrong. Celery sticks make a refreshing crunch contrast, and an ice-cold beer or lemonade cuts through the spice perfectly. Game day? Double the batch—they vanish fast!

Storing and Reheating Air Fryer Buffalo Chicken Stuffed Garlic Knots

Let’s be real—these rarely last long enough to store! But when they do (or when you wisely make a double batch), here’s how to keep them tasting fresh:

Fridge magic: Cool completely, then tuck them into an airtight container with parchment between layers. They’ll stay delicious for up to 3 days—though the garlic butter aroma might tempt you every time you open the fridge!

Reheating hack: Skip the microwave (soggy knots are sad knots). Instead, pop them back in the air fryer at 350°F for 2-3 minutes until they’re crispy and warm through. No preheating needed—just watch closely so the garlic doesn’t burn. Pro tip: A quick spritz of water before reheating keeps the dough from drying out.

Want to freeze them? Wrap cooled knots individually in foil, then bag them. Reheat frozen at 375°F for 5-6 minutes—almost as good as fresh!

Air Fryer Buffalo Chicken Stuffed Garlic Knots Variations

Once you’ve mastered the basic recipe (and trust me, you will), try playing with these fun twists! Some came from happy accidents, others from “what’s left in the fridge” moments—all turned out delicious.

Cheddar instead of mozzarella for extra tang

I accidentally grabbed sharp cheddar one game day when we ran out of mozzarella—best mistake ever! The cheese melts into those spicy chicken pockets with a bolder flavor that stands up to the buffalo sauce. For a next-level version, try pepper jack cheese. You’ll get little bursts of heat that make your taste buds do a happy dance!

Crunchy celery in the filling

My Buffalo-born aunt insisted I try adding finely diced celery to the chicken mixture. “It’s not real buffalo chicken without the crunch!” she declared. Turns out she was right—the fresh, crisp texture cuts through the richness beautifully. Just make sure to chop it super fine (think pencil-eraser size) so it doesn’t make the dough soggy. A tablespoon or two of minced red onion works the same magic.

Cauliflower dough for low-carb lovers

When my keto-obsessed cousin visited, I swapped the regular dough for pre-made cauliflower pizza crust dough. The texture’s different (more tender than chewy), but the flavors still shine through. Pro tip: Bake these at 400°F instead of air frying—cauliflower dough needs more time to crisp up without burning. Top with extra cheese for gooey satisfaction!

The beauty of these knots? They’re like edible blank canvases. Try mixing in crumbled blue cheese, swapping half the buffalo sauce for barbecue, or even stuffing them with buffalo cauliflower for a meatless version. Every batch teaches me something new—that’s half the fun!

FAQs About Air Fryer Buffalo Chicken Stuffed Garlic Knots

I’ve gotten so many questions about these addictive knots since I first shared the recipe—here are the ones that pop up most often, along with my tried-and-true answers!

“Can I use frozen pizza dough instead of refrigerated?”
Absolutely! Just plan ahead—thaw the dough overnight in the fridge (never at room temp, or it’ll get sticky). My trick? Once thawed, let it sit on the counter for 20 minutes before rolling—cold dough fights back! If you’re in a pinch, you can microwave the frozen dough for 15-second bursts until pliable, but watch it closely.

“Help! My knots came out soggy—what went wrong?”
Two likely culprits: overcrowding the air fryer basket (they need space for hot air to circulate) or using watery buffalo sauce. Next time, blot your chicken mixture with paper towels before stuffing, and cook in batches if needed. Also—don’t skip preheating! A hot air fryer gives that instant crisp we crave.

“No air fryer? Can I bake these instead?”
Of course! Bake at 400°F on a parchment-lined sheet for 12-15 minutes. They won’t get quite as crackly-crisp, but they’ll still be delicious. For extra browning, brush with garlic butter halfway through, then broil for the last minute (but watch like a hawk—they burn fast!).

Nutritional Information for Air Fryer Buffalo Chicken Stuffed Garlic Knots

Okay, let’s talk numbers—but keep in mind these are estimates based on my exact ingredients. Your favorite buffalo sauce or cheese brand might tweak things slightly (and hey, no judgment if you go heavy on the garlic butter—I do too!). Here’s the breakdown per glorious knot:

• 220 calories (worth every single one!)
• 12g fat (that’s the butter and cheese working their magic)
• 18g carbs (mostly from that pillowy dough—carbs well spent if you ask me)
• 14g protein (thank you, chicken!)

Remember: These stats assume you use all the ingredients as written—if you swap in low-fat cheese or sugar-free sauce, your numbers will differ. And honestly? When I’m dipping these in extra ranch, I’m not counting—I’m too busy enjoying the flavor explosion!

Try this recipe and share your results in the comments! Did you tweak it? Burn the first batch? Have a brilliant variation idea? I want to hear all your knotty adventures!

For more delicious recipes and inspiration, check out Canned Kitchen on Pinterest.

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