Boneless Buffalo Chicken Bites
The ultimate comfort food, these Boneless Buffalo Chicken Bites are crispy, spicy, and perfect for any gathering. Made with tender chicken and a flavorful hot sauce, they deliver the perfect crunch in every bite. Make them tonight for a delicious appetizer or snack!
Equipment
- Wooden Spoon
- Skillet
- Mixing Bowl
- Whisk
Ingredients
- 2 1/4 cups Flour
- 1 tablespoon Seasoned Salt
- 1/4 teaspoon Ground Cumin
- 1/4 cup Cornstarch
- 1/4 teaspoon Black Pepper
- 1 tablespoon Paprika
- 1 1/2 teaspoons Chili Powder
- 1 1/2 teaspoons Salt
- 2 1/2 pounds Boneless Skinless Chicken Tenders Chicken breast is ok to use
- 1 cup Milk
- 1 Egg Egg
- 1 cup Water
- 1 cup Canola Oil For frying
- 1 cup Hot Sauce
- 2 tablespoons Butter
Instructions
- In a medium bowl, combine flour, seasoned salt, ground cumin, cornstarch, black pepper, paprika, chili powder, and salt. Ensure it's well mixed, as this blend will create the delicious coating for the chicken. The aroma is delightful as the spices mingle together, promising great flavor.
- In another bowl, combine milk, water, and egg, whisking them together until smooth. This mixture will help the flour adhere well to the chicken, creating a crispy coating.
- Carefully cut the chicken tenders into bite-sized pieces, making sure they are uniform for even cooking. The size is crucial; too large and they may not cook through, too small and they can dry out.
- Prepare the hot sauce by melting the butter and the hot sauce together over low heat in a pot. Stir continuously until the butter is fully melted and combined with the hot sauce. This step creates the iconic Buffalo sauce that will coat your chicken.
- Once the butter has melted, remove the sauce from heat and set it aside. This will allow the flavors to deepen while you fry the chicken.
- Dredge each piece of the cut chicken first in the flour mixture, ensuring they are thoroughly coated. Then, dip them into the milk and egg mixture before dredging again in the seasoned flour. This double coating is vital for that extra crunchy texture.
- After coating, gently shake off any excess flour. Too much flour can lead to a gummy texture when fried.
- Heat the canola oil in a large frying pan or deep fryer to around 350°F (175°C). To test if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles immediately, you’re ready to fry!
- Deep fry the coated chicken bites in the hot oil until they are golden brown, typically about 5 to 7 minutes. Keep an eye on them; you want a beautiful golden hue, indicating they’re perfectly cooked and crispy.
- Once cooked, transfer the bites to a plate lined with paper towels to drain excess oil. This step is crucial for maintaining their crispiness.
- In a large bowl, place the fried chicken bites and pour the prepared hot sauce over them. Toss gently to ensure each piece is well coated with the sauce. This is where the magic happens!
- Finally, serve your Boneless Buffalo Chicken Bites hot, alongside blue cheese or ranch dressing for dipping, and don’t forget the celery sticks for a refreshing crunch. Enjoy!
Notes
- Tip 1: Frank’s RedHot sauce is the gold standard for authentic buffalo flavor, but feel free to experiment with different hot sauces based on your heat preference.
- Tip 2: Maintain oil temperature consistently at 350°F for optimal results. Too low, and the coating will absorb oil; too high, and the outside will burn before the chicken cooks through.