Buffalo Bites Recipe

Prepare the chicken

Trim any fat from the chicken breasts and cut into 1-inch bite-sized cubes. Pat pieces dry with paper towels.

Make the wet mixture

In a medium bowl whisk together the buttermilk and egg until combined. Add the chicken pieces and toss to coat. Let marinate 10–15 minutes (or up to 1 hour in the refrigerator) to tenderize and help the coating adhere.

Make the dry coating

In a shallow bowl or dish combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Mix thoroughly so the leavening and spices are evenly distributed.

Coat the chicken

Remove chicken from the buttermilk mixture in batches, allowing excess to drip off, then dredge thoroughly in the dry coating, pressing the mixture onto each piece so it adheres. Place coated pieces on a wire rack or sheet pan while heating the oil.

Heat the oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 2 cups). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Fry the pieces

Working in a single layer and not overcrowding the pan, carefully add coated chicken pieces and fry for 3–4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked bites to a paper towel-lined tray or wire rack to drain. Repeat with remaining pieces.

Make the sauce

While the chicken fries, combine the hot sauce, butter, honey, Worcestershire, apple cider vinegar, garlic powder, and salt in a small saucepan over low heat. Warm gently, stirring, until butter is fully melted and sauce is smooth. Do not boil. Taste and adjust salt or honey for sweetness/spice balance.

Toss the bites

Place the drained chicken bites in a large bowl. Pour about three-quarters of the warm sauce over the bites and toss gently to coat evenly. Reserve remaining sauce for serving or extra saucing.

Plate and serve

Arrange sauced buffalo bites on a serving platter. Sprinkle chopped parsley over the top if using. Serve immediately with ranch or blue cheese dressing and celery sticks on the side, and offer reserved sauce for dipping.