Buffalo Chicken Fajitas are the ultimate crispy and spicy fajitas! Crispy fried chicken tossed in buffalo sauce served with sautéed onions and peppers, cheddar cheese and ranch dressing.
Buffalo Chicken Fajitas Recipe
Buffalo chicken fajitas happen to be my favorite version of fajitas! The chicken is tender and moist and coated in extra crispy panko breadcrumbs. Once the chicken is fried it is tossed in buffalo sauce.
Serve the fajitas with sautéed peppers and onions, cheddar cheese and ranch dressing! They are so unique and delicious you have to try them.
Fajitas are one of the most simple and delicious family meals. They are kid friendly and extremely versatile. Fajitas range from chicken, to steak, all the way to shrimp and even buffalo chicken!
What is in Buffalo Chicken Fajitas?
- Store bought fajita or tacos seasoning can be used but I love making my own spice blends. For this dish the combination of garlic powder, smoked paprika, chili powder, cumin, onion powder and salt creates the perfect spice blend
- Tender boneless skinless chicken breast is sliced in half creating cutlets and is marinated in half of the spice blend and buffalo sauce.
- Sliced red bell peppers and onions are sautéed with half of the spice blend. The fresh vegetables add the perfect crunch to these fajitas.
- The chicken is battered with flour, egg and then panko bread crumbs (or bread crumb of choice) fried and tossed in buffalo sauce
- Panko bread crumbs are a Japanese breadcrumb that is larger, lighter and crispier than regular bread crumbs. It does not absorb as much oil as regular breadcrumbs so it keeps your food crispier for longer. It also reheat perfectly the next day and keeps the food crispy without getting soggy
- Flour tortillas or tortilla of choice, shredded cheddar cheese, ranch dressings (or sour cream) to assemble your fajitas (not pictured)
How to Make Buffalo Chicken Fajitas
Full Printable Recipe at Bottom of Page
1 Prepare your spice blend by mixing all of the spices together in a small bowl.
2 In a large bowl add the chicken breast, 1/4 cup of buffalo sauce and half of the spice blend. Mix until the chicken is evenly coated, marinate 15 minutes while you prepare the remaining ingredients or overnight.
3 Prepare a dredging station. In 3 separate bowls, add the panko bread crumbs, flour and the whisked eggs.
4 Coat each piece of chicken in the flour, shake of the excess. Dip in the whisked egg, shake off the excess and then coat in panko. Use your hands to press the panko breadcrumbs onto the chicken to ensure it is well coated and sticks. Allow the coated chicken to rest while you prepare the peppers and onion.
5 In a medium sized frying pan on medium heat, heat 1 tsp of cooking oil. Add in the peppers, onions and remaining half of the spice blend and sauté until just cooked through and set aside.
Cook the Chicken
6 AIR FRYER COOKING METHOD
Preheat air fryer to 400°F. Spray chicken on both sides with non-stick cooking spray of choice or drizzle oil on both sides. Cook for 15 – 20 minutes or until the chicken is cooked through, flipping halfway through cooking.
STOVE TOP COOKING METHOD
In a large skillet or deep pot heat oil that comes 2” up the sides of the pan on medium heat. Working in batches fry the chicken for 5-6 minutes on each side or until cooked through. Drain on a wire rack or plate with a paper towel.
OVEN BAKING METHOD
Preheat oven to 350°F. Line a cookie sheet with foil and spray with non stick cooking spray. Place a wire rack on top (optional). Place the chicken on the foil or wire rack. Bake 15 – 20 minutes or until the chicken is cooked through.
7 Once the chicken is cooked, toss in the remaining ¼ cup of buffalo sauce and slice into strips.
Serve family style with the sliced buffalo chicken served on a platter or cast iron skillet on top of the pepper and onions.
For that classic restaurant sizzle heat up your cast iron skillet for 5 minute and then top with the onion and chicken!
Serve with shredded cheddar cheese, ranch dressing, green onions and additional buffalo sauce if desired.
Looking for More Easy Family Meals?
Try some of my favorites:
- Pork Carnitas Tacos – the simplest set it and forget it taco recipe! Flavor packed shredded pork baked until crispy. Serve with your favorite taco toppings for a fun Taco Night!
- Halifax Donairs – a unique twist on the classic Greek Gyro! You have to try this Canadian classic.
- Crispy Honey Garlic Beef – one of my favorite take our dishes made easy at home. Tender strips of crispy beef coated in a sweet honey garlic sauce served over rice.
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Buffalo Chicken Fajitas
Equipment
Ingredients
Spice Blend
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
Chicken
- 4 boneless skinless chicken breasts, sliced in half lengthwise
- ½ cup buffalo sauce
Breading
- 2 eggs, whisked
- 2 cups panko bread crumbs
- 2 cups flour
Fajitas
- 2 bell peppers, sliced into strips
- 2 onions, sliced into strips
- ½ cup shredded cheddar cheese
- 4 tbsp Ranch dressing, or sour cream
- 4 tbsp Buffalo Sauce
- Green onion
- 8 Tortillas
Instructions
- Prepare your spice blend by mixing all of the spices together in a small bowl.
- In a large bowl add the chicken breast, 1/4 cup of buffalo sauce and half of the spice blend. Mix until the chicken is evenly coated. Marinate 15 minutes while you prepare the remaining ingredients or overnight.
- Prepare a dredging station. In 3 separate bowls, add the panko bread crumbs, flour and the whisked eggs.
- Coat each piece of chicken in the flour, shake of the excess. Dip in the whisked egg, shake off the excess and then coat in panko. Use your hands to press the panko breadcrumbs onto the chicken to ensure it is well coated and sticks. Allow the coated chicken to rest while you prepare the peppers and onion.
- In a medium sized frying pan on medium heat, heat 1 tsp of cooking oil. Add in the peppers, onions and remaining half of the spice blend. Sauté until just cooked through and set aside.
- AIR FRYER COOKING METHODPreheat air fryer to 400*F. Spray chicken on both sides with non-stick cooking spray of choice or drizzle oil on both sides. Cook for 15 – 20 minutes or until the chicken is cooked through, flipping halfway through cooking.STOVE TOP COOKING METHODIn a large skillet or deep pot heat oil that comes 2” up the sides of the pan on medium heat. Working in batches fry the chicken for 5-6 minutes on each side or until cooked through. Drain on a wire rack or plate with a paper towel.OVEN BAKING METHODPreheat oven to 350°F. Line a cookie sheet with foil and spray with non stick cooking spray. Place a wire rack on top (optional). Place the chicken on the foil or wire rack. Bake 15 – 20 minutes or until the chicken is cooked through.
- Once the chicken is cooked, toss in the remaining ¼ cup of buffalo sauce and slice into strips.
- Serve the buffalo chicken fajitas family style with the sliced buffalo chicken served on a platter on top of the pepper and onions. Serve with shredded cheddar cheese, ranch dressing, green onions and additional buffalo sauce if desired.
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