Buffalo wings are one of the most popular American snack foods. So much so that occasionally, there's a potential shortage of these delicious appetizers. So if you run into a game day situation where you can't find chicken wings, we've got the perfect solution. These buffalo chicken bites are simple and fast, and you can find the ingredients in pretty much any grocery store.
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Start with boneless, skinless chicken breasts, cut into bite-size cubes. In a medium bowl combine your flour, salt, black pepper, cayenne pepper, and paprika. In a separate bowl mix together eggs and milk. Coat the chicken first in the flour, then liquid, then back to flour. Place the pieces of chicken on a wire rack and put in the fridge for 15 minutes to firm up.
Meanwhile, warm a large dutch oven filled with canola oil over medium-high heat. Drop chicken pieces in and cook until the chicken is done and the outside is crispy and golden brown, which should take about 6-7 minutes. Don't overcrowd the oil; frying in batches is better. Transfer the cooked chicken to a paper-towel-lined plate so it can drain.
Because buffalo chicken bites would not be complete without buffalo sauce, combine hot sauce, butter, and vinegar in a small saucepan and cook on low heat. Place sauce in a large bowl with the chicken and toss to coat. (And we won't tell if you use a bottle of premade buffalo sauce.) Serve with ranch dressing and blue cheese dressing, and you'll never go without buffalo wings again!
Boneless Buffalo Chicken Bites
Ingredients
For The Chicken
- 4 boneless, skinless chicken breasts cut into cubes
- 2 cups flour
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne
- 3/4 tsp paprika
- 2 eggs
- 1 Tbsp milk
For The Sauce
- 2/3 cup hot pepper sauce
- 1/2 cup butter
- 1 Tbsp white distilled vinegar
Instructions
For The Chicken
- In medium bowl combine flour, salt, black pepper, cayenne, and paprika. In a separate bowl mix together eggs and milk. Dredge chicken in flour then egg, then back to flour. Repeat with remaining pieces of chicken. Place on wire rack and place in fridge for 15 minutes to firm up.
- Meanwhile, warm a large dutch oven filled with canola oil over medium-high heat to 350ºF. Drop chicken pieces in and cook until golden brown and chicken is done, about 6-7 minutes. (You may have to do this in batches). Transfer to paper-towel lined plate.
For The Sauce
- In small saucepan combine hot pepper sauce, butter, and vinegar. Cook on low until butter is melted and a smooth sauce forms.
- Place sauce in large bowl with chicken. Toss to coat. Place on plates and serve.
