Buffalo Chicken Bites Recipe

Prepare chicken

Cut the chicken breasts into 1-inch bite-sized pieces and pat dry with paper towels.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a separate bowl whisk the egg and buttermilk until combined. Add the wet to the dry and stir until a slightly thick batter forms; it should coat the pieces but not be gluey. If too thick, add 1-2 tbs milk.

Coat chicken

Toss the chicken pieces in the batter to fully coat. Use a fork or tongs to lift out each piece, letting excess batter drip off. Place coated pieces on a wire rack while you heat the oil.

Fry

Pour oil into a heavy skillet or deep pan to a depth of about 1/2 inch and heat to 350°F (175°C) or until a small drop of batter sizzles and rises. Fry chicken in batches (do not overcrowd) for 3–4 minutes per side or until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a paper towel-lined tray to drain.

Make buffalo sauce

In a small saucepan over low heat melt the butter. Whisk in the buffalo sauce and honey until smooth and warmed through; do not boil. Remove from heat.

Toss chicken in sauce

Place hot fried chicken in a large bowl, pour most of the buffalo sauce over (reserve 1–2 tbs for drizzling if desired) and gently toss to coat evenly.

Make salad

In a medium bowl combine the diced cucumber, quartered cherry tomatoes, finely diced red onion, Kalamata olives, crumbled feta and chopped parsley or dill if using.

Dress salad

Whisk together the olive oil, lemon juice, dried oregano, salt and black pepper. Pour over the vegetable mixture and toss gently to combine. Taste and adjust seasoning.

Prepare lettuce cups

Dry the washed lettuce leaves well. Arrange them on a serving platter as individual cups (cup-side up). Spoon a small amount (about 1 to 1 1/2 teaspoons) of the dressed Greek salad into each leaf to create the salad base for the chicken bites.

Assemble bites

Place one or two buffalo-coated chicken bites on top of each prepared Greek salad cup. Drizzle a little reserved buffalo sauce over the chicken if you like extra heat.

Garnish & finish

Drizzle blue cheese or ranch dressing over the assembled cups, sprinkle with chopped scallions and an extra pinch of crumbled feta if desired. Serve immediately while chicken is warm and crisp.

Leftovers & notes: Store any leftover chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken in a 375°F (190°C) oven for 8–10 minutes to restore crispness; add sauce after reheating.