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Buffalo Chicken Bites


6 people


30 mins


Easy and quick Buffalo Chicken Bites are crispy on the outside and super juicy and tender on the inside. Hot and tangy in every bite. It's a perfect appetizer for game nights and any occasion.


– 1 1/4 pound chicken breast (boneless, skinless, cut into 1-inch bite-size) – ▢1 cup buttermilk – ▢1/2 cup buffalo-style hot sauce (Tabasco) – ▢2 eggs – ▢1 1/2 cup all-purpose flour – ▢2 ounces grated parmesan cheese – ▢1 1/2 teaspoons salt – ▢1/2 teaspoon garlic powder – ▢1/2 teaspoon ground black pepper – ▢1/4 teaspoon baking powder – ▢vegetable oil (for deep-frying) – ▢1/4 cup unsalted butter (melted) – ▢ranch dressing (for serving)

Step 1

– Stir buttermilk and 2 tablespoons of Tabasco in a large bowl. Marinate the chicken in the buttermilk mixture for 2 to 4 hours or overnight in the refrigerator.

Step 2

– Beat the eggs in a shallow bowl and set aside. In a separate shallow bowl, combine all-purpose flour, grated parmesan cheese, salt, garlic powder, ground black pepper, and baking powder. Transfer the chicken from the marinade to the flour mixture and coat it evenly. Shake off the excess, dip it in the beaten egg, and return it to the flour mixture. After coating it in the flour, place the meat on a baking pan lined with parchment paper.

Step 3

– Heat a skillet (or a heavy bottom pot) with 2 inches of oil over medium-high heat. Work in small batches, add the meat to the skillet, and deep-fry for 1 to 2 minutes on each side or until golden brown and the internal temperature reaches 165°F using a food thermometer.

Step 4

– After deep-frying, transfer the chicken meat to a plate lined with paper towels to drain the excess oil.

Step 5

– In a large mixing bowl, whisk together melted butter and the remaining Tabasco. Add fried chicken and toss to coat evenly. Dish out and serve immediately with ranch dressing.

Thick Brush Stroke



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