Cut the chicken breasts into small, bite sized pieces (about 1 inch cubes).
Whisk together the flour, paprika, garlic, salt and pepper.
Add the flour/spice mixture on top of the chicken and toss to coat.
Whisk together the eggs in a bowl. Place the breadcrumbs in a second bowl.
Dip each chicken piece in the egg, then coat in the breadcrumbs.
Place on a baking sheet.
When all pieces have been coated, place in a pre-heated air fryer. You may need to do this in two batches depending on the size of your air fryer. You ideally want just one single layer of chicken to ensure it gets really crispy.
Air fry at 380 degrees Fahrenheit for 10-12 minutes, tossing halfway. After 10 minutes, check a piece to ensure it is cooked through, and add two more minutes as needed.
When done, let cool for 10 minutes. Whisk together the ranch and buffalo sauce.
Pour the sauce over the chicken and toss to coat. Serve immediately and enjoy!
I used the Sir Kensington's Buffalo ranch, but regular ranch will also work. It helps to thicken the sauce and give a richer and more creamy feel.