Buffalo Chicken Bites
These easy Buffalo Chicken Bites are juicy, saucy, and ready in about 15 minutes. Serve them as a quick dinner, game-day appetizer, or use them in wraps, salads, or rice bowls.
Servings: 4
Ingredients
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 pound boneless skinless chicken breasts
- ½ tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon honey
- ⅓ cup hot sauce divided
Instructions
- In a small bowl, combine flour, garlic powder, smoked paprika, and salt.
- Trim fat and gristle from the chicken, then dice into 1-inch cubes.
- Toss the diced chicken with the seasoning mixture until lightly coated.
- Heat the olive oil in a large skillet over medium-high heat for about 1 minute, or until shimmering.
- Reduce the heat to medium. Shake any excess seasoned flour from the chicken, then add it to the skillet in a single layer, working in batches if needed. Cook undisturbed for about 3 minutes, or until golden brown on the bottom. Flip and cook for another 2 minutes, or until nearly cooked through.
- Reduce the heat to low. Add the butter, honey, and ¼ cup hot sauce and stir to coat the chicken. Cook for 1-3 minutes, stirring frequently, until the chicken reaches 165°F. Add 1-2 tablespoons of the remaining hot sauce if the sauce reduces too quickly or you prefer the chicken saucier.
- Remove from the heat and serve as desired.
Video
Notes
Note on Skillet: I prefer a cast-iron skillet for the best browning, but stainless steel or nonstick works if that’s what you have.
Flour: I have successfully used an all-purpose gluten-free flour blend in place of the all-purpose flour.
Smoked Paprika: Regular paprika works in a pinch, but it won't give the chicken the same smoky flavor.
Butter: Feel free to replace it with non-dairy butter or omit for spicier results.
Chicken Thighs: Cube and season as directed. Increase the cook time by 1-2 minutes per side, and cook until the thighs reach 185°F for tender results.
Adjust the Heat: As written, this recipe is moderately spicy. Use milder hot sauce if needed, or omit the honey and/or add up to ¼ teaspoon cayenne pepper to the flour mixture for spicier results.
Hot Sauce: I like Frank’s RedHot or Texas Pete here. Use regular hot sauce, not prepared buffalo wing sauce.
Storage: Store leftover buffalo chicken bites in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 189kcal | Carbohydrates: 4g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 964mg | Potassium: 473mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg
