Description
Crispy, juicy Buffalo Garlic Chicken Bites tossed in buttery garlic buffalo sauce. Ready in under 30 minutes—perfect for game day or weeknights.
Ingredients
1 1/2 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup buffalo sauce
3 tablespoons unsalted butter
3 cloves garlic, minced
2 large eggs
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups neutral frying oil (canola or vegetable)
2 tablespoons chopped parsley, for garnish (optional)
1/2 cup ranch or blue cheese dressing, for serving (optional)
Instructions
1. Pat the chicken dry, then cut into 1-inch bite-size pieces. Season with salt and pepper.
2. Whisk eggs in a shallow bowl. In a second bowl, combine flour and cornstarch.
3. Dip chicken in egg, letting excess drip off. Dredge in the flour-cornstarch mix until coated.
4. Heat 1 1/2 cups oil in a large skillet over medium-high heat. Fry chicken in batches 4 to 5 minutes, turning, until golden and the internal temp reaches 165°F. Drain on a rack.
5. In a small saucepan over low heat, melt butter. Add minced garlic and cook 30 to 60 seconds until fragrant. Stir in buffalo sauce and warm through.
6. Toss fried chicken with the warm buffalo garlic sauce until evenly coated.
7. Garnish with parsley. Serve hot with celery, carrots, and ranch or blue cheese if you like.
Notes
Pat the chicken very dry before coating so the crust gets extra crisp.
Keep the oil between 350°F and 365°F for even browning.
Air fryer option: spray coated chicken lightly with oil and cook at 390°F for 10 to 12 minutes, shaking halfway, then toss in sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken, Appetizer
- Method: Pan fry
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 135 mg