Boneless Buffalo Bites
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 3 chicken breasts
- flour (to toss)
- cayenne pepper
- salt
- 1⁄3 cup butter
- 1⁄2 cup Frank's red hot sauce
- 1 teaspoon garlic
- oil (to fry)
directions
- 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.
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Reviews
-
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.
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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.
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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.
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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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RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.