Buffalo Chicken Bites
These Buffalo Chicken Bites are all chicken - no bones or skin - with a light, crispy coating and THE BEST homemade Buffalo sauce ever (with a secret ingredient)! They make a great appetizer or game day snack, and they're the perfect match for pizza!
- ½ cup butter
- 1 (8-ounce) can tomato sauce
- ⅓ cup hot pepper sauce, I use Frank's Red Hot, add more or less to taste
- 2 pounds boneless skinless chicken thighs
- salt and pepper, to taste
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup olive oil (use olive oil meant for frying) or vegetable oil
MAKE THE BUFFALO SAUCE
In a small saucepan over medium-low heat, melt the butter.
Add the tomato sauce and the hot pepper sauce and stir to combine; heat through, stirring occasionally.
MAKE THE CHICKEN BITES
Cut the chicken into large bite-sized pieces (about 1-inch pieces).
Combine the flour and cornstarch in a shallow dish.
Season the chicken with salt and pepper. Dredge the chicken in the flour and cornstarch mixture until lightly coated; shake off any excess.
Heat the oil in a large skillet over medium-high heat. Add the chicken and fry until the chicken is cooked through (internal temperature of 165°F) and is lightly crispy and golden brown on the outside. For best results, let the chicken cook on one side first until nicely browned and crisp, and then turn them over and cook on the other side until browned and crisp. Avoid stirring them. Also, keep an eye on the heat and lower it if necessary. You don't want your chicken to get too dark before it is cooked through.
Remove the chicken from the pan with a slotted spoon to a large bowl. Add as much of the Buffalo sauce as you would like; toss until the chicken is evenly coated. Serve immediately.
- These Buffalo bites are best served immediately for maximum crispness. You can reheat them, but they will be softer (but still really delicious!).
- Serving suggestion: Serve with celery sticks and/or carrot sticks and blue cheese or ranch dressing.
- You can use boneless skinless chicken breasts or tenders instead of thighs.
- Extra sauce can be used for dipping.
- Store any leftover sauce in the refrigerator and use within one week (or you can freeze it for 2 to 3 months).
- The sauce can also be used on regular wings. Just fry or bake the wings until cooked through and crisp, then toss with the sauce.
- Estimated calories assume that all of the sauce is used, but you may choose not to use it all. Estimated calories per tablespoon of sauce is 31.