BUFFALO CHICKEN BITES
This is always in demand at any football get together. You can make the bites and use any type of sauce you want. Me personally, I like to take a quarter cup of Sweet Baby Ray's® barbecue sauce and a quarter cup of Franks Red Hot® sauce and mix it together.
Provided by dayday76
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl. Dip chicken pieces in the egg; transfer chicken to flour mixture and coat completely.
- Heat oil in a saucepan over medium heat.
- Fry coated chicken pieces in the hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
- Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute. Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 18.2 g, Cholesterol 109.9 mg, Fat 9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 703.5 mg, Sugar 0.5 g
BUFFALO CHICKEN BITES
Perfectly crisp buffalo chicken bites with a homemade bleu cheese dip is a classic appetizer that everyone loves!
Provided by Whitney Wright
Categories Appetizer
Time 1h5m
Number Of Ingredients 20
Steps:
- Combine dressing ingredients in a food processor and process until smooth. Refrigerate until ready to use.
- Place the buttermilk, salt, and chicken in a large Ziploc bag. Refrigerate for1- 2 hours.
- In a small saucepan add the hot sauce, water, sugar, butter, and 3 teaspoons of cornstarch. Whisk over medium heat until thickened. Set aside.
- In a small bowl, whisk the egg whites until foamy.
- In a medium bowl combine the flour, baking soda, 1 ½ cups of cornstarch, and 1/3 cup of the hot sauce mixture (from the saucepan). Mix until combined and it resembles cornmeal.
- Remove chicken from the buttermilk marinate and lightly pat dry with a paper towel.
- Toss a third of the chicken in the egg white mixture, making sure the chicken has been covered. Then transfer to the flour mixture and dredge the chicken until all of the pieces are coated (press to adhere the flour). Transfer the coated chicken to a plate. Repeat until all of the chicken has been dunked in the egg whites and dredged in the flour mixture.
- Heat the oil in a large Dutch oven over medium heat. The oil should register 350°F. (I use my instant read thermometer to check the temperature). Cook half the chicken at a time. Cook for 2 minutes, flip them over, and cook an additional 2-3 minutes.
- Transfer fried chicken to a towel lined plate. Repeat frying for the second half of chicken. *Note, make sure the oil returns to the 350°F temp before adding the chicken to it!
- At this point, you'll need to rewarm the hot sauce. Simply place it over low heat until it starts to simmer. Place the now fried chicken in a large bowl, pour the hot sauce overtop and toss the chicken until all of the pieces are coated in the sauce. Serve immediately with the homemade bleu cheese dressing.
Nutrition Facts : Calories 344 kcal, Carbohydrate 20 g, Protein 15 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 966 mg, Sugar 1 g, ServingSize 1 serving
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