These baked buffalo chicken bites are a must-try! Love boneless buffalo chicken wings, but you do not like all the extra fats, carbohydrates, and calories that come with it? I have your answer! These baked buffalo chicken bites are a great substitute for chicken nuggets or boneless chicken wings.
baked buffalo chicken bites.
One of my favorite foods is buffalo chicken wings. I love chicken wings so much I honestly think if I was on death row buffalo chicken wings may be my last meal. My ultimate cheat night is getting 10 piece traditional wings from Wing Stop. As much as I love wings, I realize they are not the best for me. Wings are deep fried, the sauces have a large serving of butter and overall contain a lot of calories. But, there is good news. It is fairly easy to make a “healthier” version of wings and they are still delicious!
These Baked Buffalo Chicken Bites are superb! They are baked, lightly coated with cornstarch and flour to give it a little extra crunch, and are coated in a mild wing sauce.
tips for cooking.
Tip 1: Make sure you pat the chicken things dry with paper towels to help the cornstarch/ flour mixture stick evenly.
Tip 2: Shake off any excess cornstarch/ flour before adding it to the skillet, so that it doesn’t clump.
Tip 3: Do not sear the chicken for too long. You just want to cook the cornstarch/ flour into the breast, and then bake the chicken.
Tip 4: Do not use just regular wing sauce from the store! When you combine two different types of hot sauces, plus a little butter, it gives the wings great flavor. You will not get this (in my opinion) using store-bought wing sauce. Plus store-bought wing sauce has extra ingredients and butter that are not as healthy.
Frank’s RedHot is my favorite hot sauce because it isn’t too hot and it only contains five ingredients. Adding Louisiana hot sauce gives the wing sauce a little extra kick and a more vinegary base.
I made my Greek Yogurt Ranch dressing with this recipe and it went absolutely great together! You can get my recipe here- Greek Yogurt Ranch.
Those are my tips for this recipe! I hope you have fun making it and enjoy them just as much as I do!
ingredients.
wings.
- 1½ lbs boneless skinless chicken breast patted dry and diced into 2″ pieces
- ⅓ cup gluten free cornstarch
- ¼ cup gluten free all-purpose flour
- 1 tsp chili powder
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
buffalo and sauce.
- ⅔ cup Frank’s RedHot
- ¼ cup Louisiana Hot Sauce
- 4 tbsp vegan butter
instructions.
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Combine the cornstarch, all-purpose flour, chili powder, garlic powder, salt, and pepper in a medium- large mixing bowl. Whisk until combined.
- Add chicken to the cornstarch mixture and toss until the mixture is even coated throughout the chicken.
- Heat a non-stick skillet over medium high heat. Add about 1 tbsp of olive oil and heat until it shimmers. Add half of the chicken to the skillet in a single layer. Cook for 30 seconds and then flip the chicken. Cook the other side for another 30 seconds. Remove and lay flat on baking sheet with parchment paper. Repeat with the remianing chicken pieces, adding additional olive oil as needed.
- Cook chicken in the oven for about 8-10 minutes until cooked through.
- In a small pot, add Frank’s RedHot, Louisiana Hot Sauce, and vegan butter over low heat until warm.
- In a large bowl, add cooked chicken and buffalo sauce and toss to coat all pieces in the sauce.
- Serve with blue cheese or ranch dipping sauce.
other great chicken recipes.
3-Cheese Spinach Stuffed Chicken Breasts
Marinated Teriyaki Chicken Skewers
shop what i used to make this recipe.
Baked Buffalo Chicken Bites
Ingredients
Wings
- 1½ lbs boneless skinless chicken breast patted dry and diced into 2" pieces
- ⅓ cup gluten free cornstarch
- ¼ cup gluten free all-purpose flour
- 1 tsp chili powder
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Buffalo and Sauce
- ⅔ cup Frank's RedHot
- ¼ cup Louisiana Hot Sauce
- 4 tbsp vegan butter
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Combine the cornstarch, all-purpose flour, chili powder, garlic powder, salt, and pepper in a medium-large mixing bowl. Whisk until combined.
- Add chicken to the cornstarch mixture and toss until the mixture is even coated throughout the chicken.
- Heat a non-stick skillet over medium-high heat. Add about 1 tbsp of olive oil and heat until it shimmers. Add half of the chicken to the skillet in a single layer. Cook for 30 seconds and then flip the chicken. Cook the other side for another 30 seconds. Remove and lay flat on a baking sheet with parchment paper. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
- Cook chicken in the oven for about 8-10 minutes until cooked through.
- In a small pot, add Frank's RedHot, Louisiana Hot Sauce, and vegan butter over low heat until warm.
- In a large bowl, add cooked chicken and buffalo sauce and toss to coat all pieces in the sauce.
- Serve with blue cheese or ranch dipping sauce.