These Buffalo Chicken Bites are a tasty appetizer and perfect for your game day spread. In this recipe, chicken breast pieces are seasoned, coated with flour, fried until golden and tossed in a homemade buffalo sauce.
We keep the buffalo sauce for these chicken bites really simple. We use a cayenne pepper-vinegar based hot sauce and combine it with butter. Very basic but very good!
There are a lot of cayenne pepper hot sauces on the on the market. You’ll have no problem finding one. The ingredients list should include red cayenne peppers and vinegar, plus whatever spices are specific to the brand.
For more delicious buffalo chicken recipes try these baked buffalo chicken wings, a cold buffalo chicken dip, and a buffalo chicken sandwich that is sure to please!
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Ingredients
- 1½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ¾ cup All Purpose Flour
- 1½ pounds Chicken Breast, cut into 1½ – 2 inch cubes (about 2 large chicken breasts)
- ½ cup Milk
- Canola Oil, for frying (1 – 1½ cup should be enough)
- 6 tablespoons Butter, melted
- 6 tablespoons Hot Sauce – use a cayenne pepper and vinegar base hot sauce – we used Crystal Hot Sauce, it’s my son’s favorite so we always have it on hand. Use your favorite brand
Suggested sides
- Blue Cheese Dressing
- Ranch Dressing
- Celery Sticks
- Carrot Sticks
You will also need
- 2 quarter sheet pans or 2 large platters
- Parchment paper
- Large baking sheet lined with a cooling rack
Prep work
Start by preparing a seasoning mix. Add the salt, garlic powder, paprika, onion powder, and black pepper to a small bowl. Stir to combine.
Cut the chicken breast into roughly 1½ – 2 inch cubes. Place them in a bowl or pan. Sprinkle the chicken with approximately half of the prepared seasoning mix (about 2 teaspoons). Reserve the rest for the flour.
Prepare a dredging station
- Add the flour to a sheet pan or large platter. Season the flour with the remaining seasoning mix and combine with a fork.
- Add the milk to a medium bowl.
- Line a clean sheet pan with parchment paper to place the already coated chicken.
Coat the chicken
Working with a few pieces of chicken at a time, lightly coat it in the flour on all sides, shake off the excess flour.
Next, dip the chicken in the milk; make sure it is evenly moist.
Now, place the chicken back in the flour, make sure it’s evenly coated and gently shake off the excess.
Place the coated chicken on a pan or plate that’s lined with parchment paper. Space the chicken so it’s not touching. Once the milk and the flour get together it gets pretty sticky. The parchment paper will prevent the chicken from sticking to the pan. Repeat with the remaining pieces.
Discard any leftover flour and milk.
Fry the chicken
- Cover the bottom of a large, deep skillet with about a ½ inch of oil. 1 – 1½ cups should do it, but it will depend on the size of your skillet.
- Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the chicken to the skillet (depending on the size). Don’t overcrowd the pan.
- Make sure the oil is hot before adding in the chicken. Use a test piece to make sure the oil is hot enough. If the oil starts bubbling and makes a sizzle sound, it’s ready to go.
- Fry the chicken for 2 – 2½ minutes.
- Turn each piece and continue frying for 2 – 2½ minutes.
The chicken should be golden brown on the outside and have an internal temperature of at least 165°F.
If the coating is not quite the color you want and/or it’s not up to temperature, then continue cooking for 30 seconds turn the chicken pieces, and check again. Repeat until done.
Remove skillet from the heat and remove the chicken from the skillet using a slotted spoon or tongs.
Place the chicken on a baking sheet lined with a cooling rack. The cooling rack will let air circulate and keep the bottom from getting soggy. If you don’t have one, place the chicken on a pan or plate that’s lined with paper towels.
Place the skillet back over medium-high heat and repeat with the second batch. Keep in mind that it may be necessary to lower the heat a little bit for the second batch if the chicken is browning too quickly.
Make the buffalo sauce
Melt the butter in a small saucepan over low heat. When the butter is melted, add the hot sauce and stir well with a small whisk or fork until combined. Leave the buffalo sauce over low heat for 3-4 minutes to warm through. Give it a good stir occasionally.
Add the buffalo sauce to a large bowl. Make sure to use a bowl that is large enough to hold all the chicken pieces, and still have enough room to get in there and toss without spilling over.
Coat the chicken in the sauce
Add the chicken bites to the buffalo sauce. Toss well with a rubber spatula or wooden spoon. Use something that won’t tear or disturb the coating.
Serve immediately with celery and blue cheese or your favorite dipping sauce. Makes about 25-30 chicken bites.
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Buffalo Chicken Bites
Ingredients
- 1½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ¾ cup All Purpose Flour
- 1½ pounds Chicken Breast cut into 1½ – 2 inch cubes (about 2 large chicken breasts)
- ½ cup Milk
- Canola Oil for frying (1 – 1½ cup should be enough)
- 6 tablespoons Butter melted
- 6 tablespoons Hot Sauce – cayenne pepper and vinegar based we used Crystal Hot Sauce
Instructions
You will also need: 2 quarter sheet pans or 2 large platters, Parchment paper, Large baking sheet lined with a cooling rack
Prep Work
- Add the salt, garlic powder, paprika, onion powder, and black pepper to a small bowl. Stir to combine.
- Cut the chicken breast into roughly 1½ – 2 inch cubes.
- Sprinkle the chicken with approximately half of the prepared seasoning mix (about 2 teaspoons).
Prepare a dredging station
- Add the flour to a sheet pan or large platter. Season the flour with the remaining seasoning mix and combine with a fork.
- Add the milk to a medium bowl.
- Line a clean sheet pan with parchment paper to place the already coated chicken.
Coat the chicken
- Working with a few pieces of chicken at a time, lightly coat it in the flour on all sides, shake off the excess.
- Dip the chicken in the milk; make sure it is evenly moist.
- Place the chicken back in the flour, make sure it’s evenly coated and gently shake off the excess.
- Place the coated chicken on a pan or plate that’s lined with parchment paper. Space the chicken so it’s not touching.
- Repeat with the remaining pieces. Discard any leftover flour and milk.
Fry the chicken
- Cover the bottom of a large, deep skillet with about a ½ inch of oil.
- Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the chicken to the skillet (depending on the size). Don’t overcrowd the pan.
- Fry the chicken for 2 – 2½ minutes.
- Turn each piece and continue frying for 2 – 2½ minutes.
- The chicken should be golden brown on the outside and have an internal temperature of at least 165°F on an instant read thermometer. If the coating is not quite the color you want and/or it’s not up to temperature, then continue cooking for 30 seconds turn the chicken pieces, and check again. Repeat until done.
- Remove skillet from the heat and remove the chicken from the skillet using a slotted spoon or tongs.
- Please the chicken on a baking sheet lined with a cooling rack.
- Place the skillet back over medium-high heat and repeat with the second batch. It may be necessary to lower the heat just a little bit for the second batch if the chicken is browning too quickly.
Make the Buffalo sauce
- Melt the butter in a small saucepan over low heat.
- When the butter is melted, add the hot sauce and stir well with a small whisk or fork until combined.
- Leave the buffalo sauce over low heat for 3-4 minutes to warm through. Give it a good stir occasionally.
- Add the buffalo sauce to a large bowl. Make sure to use a bowl that is large enough to hold all the chicken pieces, and still have enough room to get in there and toss without spilling over.
- Add the chicken bites to the buffalo sauce. Toss well with a rubber spatula or wooden spoon.
- Serve immediately with celery and blue cheese or your favorite dipping sauce.
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