Buffalo Chicken Bites
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.
Servings: 6 people
Ingredients
- 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
Instructions
- Stir the buttermilk and 2 tablespoons of Tabasco together 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 the all-purpose flour, grated Parmesan cheese, salt, garlic powder, ground black pepper, and baking powder. Remove the chicken from the marinade and coat it evenly in the flour mixture. Shake off any excess flour, dip the chicken in the beaten egg, then return it to the flour mixture for a second coating. Place the coated chicken on a baking pan lined with parchment paper.
- Heat a skillet or heavy-bottomed pot with 2 inches (5 cm) of oil over medium-high heat. Working 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°C) using a food thermometer.
- After deep-frying, transfer the chicken to a plate lined with paper towels to drain excess oil.
- In a large mixing bowl, whisk together the melted butter and the remaining Tabasco. Add the fried chicken and toss to coat evenly. Serve immediately with ranch dressing.
Video
Notes
Recipe Adapted from: Southern Living
- I used chicken breast in this recipe. You may also substitute it with boneless and skinless chicken thighs. It will be just as delicious.
- To ensure the chicken meat remains tender and juicy on the inside, while keeping the outside 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
Serving: 6people | Calories: 378kcal | Carbohydrates: 28g | Protein: 29g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1450mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 16mg | Calcium: 160mg | Iron: 2mg