Buffalo Chicken Bites. Baked breast pieces dipped in a classic cayenne pepper sauce.

I love these. My boys love these. It’s funny that we enjoy these as much as we do, because two of us don’t tolerate heat very well. We have a solution for that though… ranch or blue cheese dressing for dipping, and a tall glass of milk to wash it down. What I don’t love about classic chicken wings are the skin, fat, bones, frying, and sauces full of artificial ingredients. I’m so glad I tried these. For this recipe, I simply combined a classic and easy method for oven baked chicken breast pieces, and coated them in a quick mix of cayenne pepper sauce and melted butter (margarine may work just as well). I feel so much better eating these, and feeding them to my family.  These can be made gluten free as well. I tried both a corn flake coating and a panko bread crumb version, and they were equally delicious, you could hardly tell the difference between the two. I make a large batch of these and freeze some, because the boys ask for them all the time.

 Arrange chicken pieces (that have been dredged in buttermilk, and panko/corn flake coating) on a cookie sheet lined with tin foil and sprayed with non-stick spray.
Bake at 475° for 12 minutes on the first side.↓

buffalo bites 3Flip over and bake for 12 more minutes.↓
Remove from oven and turn oven down to 400°.

buffalo bites 4Dip each breast piece into cayenne pepper sauce / butter mixture.↓
Place back on cookie sheet.

buffalo bites 5Return to 400° oven and bake for about 8 more minutes.↓

buffalo bites 6Remove from oven and serve with veggie sticks and
ranch or blue cheese dressing, if desired.↓

buffalo bites 2

Buffalo Chicken Bites
A healthy version of Buffalo wings. Baked breast pieces dipped in a classic cayenne pepper sauce. Gluten free options.
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  1. 4 chicken breasts, cut into approx. 2" to 3" chunks
  2. 1/2 - 1 cup buttermilk
  3. 2 cups panko bread crumbs *(gluten free, see below)↓
  4. 3 Tbsp. flour, or rice flour for gluten free
  5. 1 tsp. seasoned salt (such as Lawry's)
  6. pepper to taste
  7. 1 cup cayenne pepper sauce (I use Frank's Red Hot original)
  8. 3/4 cup butter, melted
  1. Place chicken pieces into a large bowl. Pour buttermilk over chicken to coat. Let sit while you continue.
  2. In a large shallow bowl, or pie tin, combine panko (or crushed corn flakes), flour (rice or wheat), seasoned salt, and pepper. Mix to combine.
  3. Set oven to 475° F.
  4. One at a time, remove a chicken piece from the buttermilk, let drain a second, then place in bread crumb mixture. Coat both sides, press gently to adhere, and give a gentle shake so excess crumbs fall off. Place coated chicken pieces on a cookie sheet lined with foil or parchment, and sprayed with non-stick spray. Don't overcrowd. Spray pieces with a quick spritz of non-stick spray.
  5. Bake in a 475° oven for 12 minutes. Remove, flip each piece over, spray once again with non-stick spray, and return to oven for 12 more minutes. Turn oven down to 400°.
  6. In a medium bowl, combine melted butter and cayenne pepper sauce. One at a time, using a spoon, tongs, or your fingers, dip each chicken piece into the sauce. Let the excess sauce drip of, and place on cookie sheet. Place back into 400° oven for about 8 minutes or until heated through.
  7. Serve with dip of choice (I like ranch or blue cheese dressing), and vegetable sticks (celery, carrots, etc.)
  1. To make this gluten free, use about 3 cups corn flakes cereal (check for gluten free on label). Pour cereal into a large zip-lock bag, and with a rolling pin or heavy pan crush until you get a coarse flour/crumb mixture. This should yield approximately 2 cups after crushing.
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