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Buffalo chicken bites served on a white platter with a side of blue cheese dressing and celery sticks.
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Buffalo Chicken Bites

These Buffalo Chicken Bites are a tasty appetizer and perfect for your game day spread.
Course Appetizer
Cuisine American
Keyword buffalo chicken, game day appetizers
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6
Calories 304kcal
Author Elizabeth

Ingredients

  • teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • ¾ cup All Purpose Flour
  • 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.

    Notes

    Suggested Sides: Blue Cheese Dressing, Ranch Dressing, Celery Sticks, Carrot Sticks

    Nutrition

    Calories: 304kcal | Carbohydrates: 14g | Protein: 27g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 1166mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 602IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg