Boneless Buffalo Bites

"This is a little appetizer indulgence without the boney mess!"
photo by a user photo by a user
Ready In:




  • Cut chicken into 1" pieces.
  • Mix four, about a cup, with a little salt and cayenne pepper to season.
  • Dredge the chicken pieces in the flour mixture and shake off excess.
  • Fry in hot oil until golden.
  • For the sauce:Heat the butter, Franks and garlic in a small saucepan until hot, stir to combine.
  • Toss the chicken pieces in the sauce when they are done frying.
  • Serve with blue cheese dressing and celery sticks.

Questions & Replies

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  1. These were pretty good but I added honey to the second batch and they had a much better flavor.
  2. What a great recipe! I went on the advice of a few of the posters and marinated the chicken in hot sauce for about a half-hour. I didn't have cayenne pepper so I opted to used ground red pepper with the flour. Then I popped them in my deep fryer and they came out crispy on the outside, moist on the inside. Everyone loved them. I even made a buffalo chicken salad with them. Just some lettuce, shredded cheese, croutons and blue cheese dressing along with the chicken. Just like you'd get in a restaurant...for a fraction of the cost.
  3. Loved this recipe. I used it as an appetizer for Thanksgiving. I marinated the chicken in hot sauce for 30-45 minutes and then coated with flour. I then deep fried the chicken until golden brown. After coating with sauce and serving them to husband, he agreed they were great. Would have liked a little more spice but he wolfed them down just the same. Going to keep this for future parties.
  4. These were an easy appetizer, but needed more flavor. In the future, I would marinate the chicken pieces in a hot sauce mix prior to breading. I added Emeril's cajun seasoning, garlic powder and onion powder to the cayenne and flour mix. After frying and tossing with the sauce, I spread the pieces on a cookie sheet and popped them into the oven. This helped to keep them crisp, but I would have liked the coating to be a bit crispier.
  5. I've been waiting to make these. The chicken was good, though for my taste, I would have preferred more of a crust on the pieces. If I make these again, I think I'd soak the pieces in buttermilk for a few hours so the flour mixture had something to adhere to. The sauce was good and definitely not too spicy. Doubling the garlic (for garlic lovers) would be a option. Great over a salad, too.


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