Buffalo Chicken Bites
A healthy version of Buffalo wings. Baked breast pieces dipped in a classic cayenne pepper sauce. Gluten free options.
Ingredients
Ingredients
- 4 chicken breasts cut into approx. 2" to 3" chunks
- 1/2 - 1 cup buttermilk
- 2 cups panko bread crumbs * gluten free, see below↓
- 3 Tbsp. flour or rice flour for gluten free
- 1 tsp. seasoned salt such as Lawry's
- pepper to taste
- 1 cup cayenne pepper sauce I use Frank's Red Hot original
- 3/4 cup butter melted
Instructions
Directions
- Place chicken pieces into a large bowl. Pour buttermilk over chicken to coat. Let sit while you continue.
- 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.
- Set oven to 475° F.
- 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.
- 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°.
- 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.
- Serve with dip of choice (I like ranch or blue cheese dressing), and vegetable sticks (celery, carrots, etc.)
Notes
*Notes:
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.
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.