Buffalo Chicken Bites
These Buffalo Chicken Bites are a tasty appetizer and perfect for your game day spread.
- 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 â 1½ cup should be enough))
- 6 tablespoons Butter (melted)
- 6 tablespoons Hot Sauce - cayenne pepper and vinegar based (we used Crystal Hot Sauce)
- 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).
- 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.
- 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 itâs evenly coated and gently shake off the excess.
- Place the coated chicken on a pan or plate thatâs lined with parchment paper. Space the chicken so itâs not touching.
- Repeat with the remaining pieces. Discard any leftover flour and milk.
- 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). Donât overcrowd the pan.
- Fry the chicken for 2 â 2½ minutes.
- Turn each piece and continue frying for 2 â 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 itâs 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.
- 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.
Cut the chicken breast into roughly 1½ - 2 inch cubes. Sprinkle the chicken with close to half of the prepared seasoning mix (about 2 teaspoons).
Add the flour to a sheet pan or large platter. Season the flour with the remaining seasoning mix and combine with a fork.
Line a clean sheet pan with parchment paper to place the already coated 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. Cover the bottom of a large, deep skillet with about a ½ inch of oil.
When the oil is hot, but not smoking, add about half the chicken to the skillet (depending on the size). 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 preparation for 30 seconds turn the chicken pieces, and check again.
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. 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.
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. Serve immediately with celery and blue cheese or your favorite dipping sauce.
