Crispy Buffalo Chicken Bites Recipe

Prepare the chicken

Trim any fat from the chicken breasts and cut into 1 to 1¼-inch bite-sized cubes. Try to make pieces uniform in size for even cooking.

Marinate briefly

In a bowl, combine 3 tablespoons buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, toss to coat, and let sit 10–15 minutes in the refrigerator. This tenderizes and adds flavor.

Make dry and wet dredges

In a shallow dish whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. In a second shallow dish beat 2 eggs. In a third shallow dish mix 1 cup panko and 1 cup fine breadcrumbs.

Coat the chicken

Remove chicken from marinade, letting excess drip off. Dredge each piece first in the flour-cornstarch mixture (lightly press to adhere), then dip in beaten eggs, then press into the breadcrumb mix to fully coat. Place coated pieces on a rack while heating oil.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to reach approximately ¼-inch–½-inch depth, or heat a deep fryer to 350°F (175°C). Heat oil over medium-high until it registers 350°F or a small breadcrumb sizzles immediately when dropped in.

Fry the bites

Fry the chicken in batches so pieces aren't crowded. Cook 2–3 minutes per side for shallow-frying, or 3–4 minutes total for deep frying, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined tray or a wire rack over a sheet pan to drain.

While chicken cooks (or right after), melt 3 tablespoons butter in a small saucepan or microwave-safe bowl. Stir in ½ cup hot sauce, 1 teaspoon white vinegar, ½ teaspoon Worcestershire sauce, 1 teaspoon honey (if using), and ¼ teaspoon salt. Warm gently over low heat, whisking until smooth and emulsified. Taste and adjust heat/sweetness/salt to preference.

Place the fried chicken bites in a large bowl. Pour the warm buffalo sauce over the chicken and toss gently until all pieces are evenly coated.

If desired, mix 1 teaspoon chopped fresh dill into ¾ cup prepared ranch dressing and chill briefly. Transfer ranch dip to a serving bowl.

Arrange sauced buffalo chicken bites on a serving platter. Scatter ¾ cup pickle slices around or serve pickles on the side. Sprinkle chopped chives over the ranch dip or the chicken for color.

Serve immediately while crispy with ranch dip and pickles on the side.