Spice up your game day spread with these mouthwatering buffalo chicken bites!
Perfect for sharing, these addictive little morsels pack all the bold flavors of traditional buffalo wings without the pesky bones.
I’ll be honest: frying up the chicken pieces is a bit messy. But it’s so worth it for that perfect crunch. And my family couldn’t get enough of them!
Why You’ll Love These Buffalo Chicken Bites
Quick & Easy: With simple ingredients and minimal prep time, this recipe is perfect for busy weeknights or last-minute entertaining.
Customizable Heat: Adjust the amount of hot sauce to suit your desired level of heat, from mild to fiery.
Versatile Dish: Buffalo chicken bites can be enjoyed on their own, tucked into sliders, tossed into salads, or even used as a topping for nachos or pizza.
Ingredients
- Boneless, Skinless Chicken Breasts: Juicy and lean, you’ll cut them into chunks for maximum surface area and ensure even cooking.
- Frank’s RedHot Original Cayenne Pepper Sauce: The MVP of buffalo flavor. Tangy, spicy, and oh-so-satisfying.
- All-Purpose Flour: The essential coating to create a crispy exterior that locks in the juices.
- Olive Oil: The sizzling sidekick that ensures a golden brown crust.
- Unsalted Butter: The rich and creamy component that tames the heat and adds a luxurious finish to the sauce.
- Seasonings: Kosher salt, garlic powder, onion powder, and black pepper. The seasoning squad that brings out the best in the chicken.
How to Make Buffalo Chicken Bites
Buffalo chicken in bite-sized form is such a genius idea. You get all that irresistible flavor without the mess of eating wings.
And they come together in minutes!
1. PREP. Cut the chicken into nuggets and pat dry. Mix the coating ingredients in a bowl.
2. DREDGE the chicken in the spiced flour, being sure to coat all sides well.
3. COOK the chicken in a hot skillet with oil. Work in batches, if needed, then remove the meat from the pan.
4. ADD the butter and hot sauce, mixing well, then add the chicken and stir until well-coated.
5. SERVE when the chicken is cooked with celery sticks and ranch dressing.
Tips For the Best Buffalo Chicken Bites
These little bites pack a serious punch of flavor with their crispy breading, juicy chicken, and that iconic buffalo sauce we all love.
And with these tips, they’re perfect every time!
- Try a marinade. For ultra-tender, super flavorful chicken, cube and marinade it in a mix of 1 cup buttermilk + 1/2 cup hot sauce. Cover and chill for a few hours, then shake off the excess before dredging in the flour.
- Dry the chicken. Pat the chicken pieces dry with paper towels before coating them in the flour mixture to help it adhere better.
- Double-coating: Dredge the meat in flour, then in a beaten egg, and back in flour. This will make them extra crispy!
- Even pieces. Cut the chicken into uniform 2-inch pieces so they cook evenly.
- Hot oil. Make sure the oil is hot before adding the chicken so it fries up crispy. The oil is ready when it sizzles and bubbles around a wooden spoon.
- Don’t overcrowd the pan. Fry the chicken in batches so it can brown properly.
- Bake them! Want to cut down on the oil? Bake the bites in a single layer at 400°F for about 12-15 minutes, flipping halfway through.
- Variations. Try different sauces like honey mustard, BBQ, or sweet chili sauce. You can also add spices like cayenne or smoked paprika to the flour mixture.
- Serving suggestions. Serve with carrot and celery sticks, ranch or blue cheese dressing for dipping, and cold beer or lemonade to tame the heat. Buffalo chicken bites also go great with mac and cheese, coleslaw, or on top of a salad.
How to Store
Want to make these for meal prep? You can!
Here’s how to store buffalo chicken bites so they stay fresh:
To Store: Place cold bites in an airtight container in the refrigerator for 4-5 days.
To Freeze: Place them in a single layer on a baking sheet to flash freeze for about 20 minutes, then transfer them to a zip-top freezer bag. Store in the freezer for up to 6 weeks.
To Reheat: For optimal taste and texture, reheat buffalo chicken bites in the oven at 350°F for about 10-15 minutes. Alternatively, they can be reheated in an air fryer at 350°F for 5-7 minutes for a crispier texture.
More Buffalo Chicken Recipes to Try
Buffalo Chicken Mac and Cheese
Air Fryer Buffalo Wings
Frank’s Buffalo Chicken Dip
Buffalo Chicken Wraps
Buffalo Chicken Bites
6
servings10
12
minutes266
kcalSpice up your game day spread with these buffalo chicken bites! From the crispy coating to the spicy sauce, they’re the ultimate bite-sized appetizer.
Ingredients
1 1/2 lbs boneless skinless chicken breasts (3-4 large breasts)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
Instructions
- Cut the chicken into bite-sized nuggets and pat dry with paper towels.
- In a large bowl, mix the flour, salt, garlic powder, onion powder, and black pepper. Add the chicken pieces and toss to coat evenly.
- Warm the olive oil in a large skillet over medium-high heat. Working in batches, add the coated chicken pieces in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
- Add the butter and hot sauce to the skillet, stirring until the butter melts and the sauce looks smooth.
- Add the chicken back to the skillet and cook for 1-2 minutes, until the sauce is bubbly and the chicken is done.
- Serve the buffalo chicken bites immediately with celery sticks and ranch or blue cheese dressing for dipping. Enjoy!
Notes
- Cut the chicken into uniform 2-inch pieces so it cooks evenly. Don’t make them too small, or they may dry out.
- Toss the chicken well in the seasoned flour mixture to get a nice, even coating. This helps the buffalo sauce cling to the chicken.
- For ultra-tender, super-flavorful chicken, cube it and marinate it in a mix of 1 cup buttermilk and 1/2 cup hot sauce. Cover and chill for a few hours, then shake off the excess marinade before dredging in the flour.
