Buffalo Chicken Bites

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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.

Prep Time20

Cook Time10

Course: Snack, Starters

Cuisine: American

Keyword: Buffalo Chicken Bites, chicken

Servings: people

Calories: 361kcal

Author: Bee Yinn Low

Ingredients

1 1/4 pound (567 grams) 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 (60 grams) 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

Instructions

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.
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.
Heat a skillet (or a heavy bottom pot) with 2 inches (5 cm) 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 (74℃) using a food thermometer.
After deep-frying, transfer the chicken meat to a plate lined with paper towels to drain the excess oil.
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.

Video

Notes

Recipe Adapted from: Southern Living

Tips:

I used chicken breast in this recipe. You may also use a different meat option for boneless and skinless chicken thighs. It will be just as delicious.
To ensure the chicken meat remains tender and juicy on the inside while the outside is crispy, marinate the chicken in buttermilk for at least 2 hours in the refrigerator or longer.
Cut the chicken into similar sizes so they get cooked around the same time.
Coat the chicken twice in the flour mixture, which helps to get an extra crispy crust once fried.
Work in small batches. Do not overcrowd the pan while deep-frying the meat.

Nutrition