Boneless Buffalo Chicken Bites Food

BONELESS BUFFALO CHICKEN BITES

Steps:

• In a medium bowl, combine flour, seasoned salt, cumin, cornstarch, pepper, paprika, chili powder, and salt. In another bowl combine milk, water, and 1 egg, whisk together.
• Cut chicken tenders into bite-sized pieces.
• Prepare hot sauce by melting the butter and the hot sauce together over low heat in a pot. Stir to combine as butter melts. Remove from heat once the butter has melted and sauce is thoroughly combined.
• Dredge chicken pieces in flour mixture, dip into milk and egg mixture and then dredge the chicken again in the seasoned flour. Shake off excess flour.
• Deep fry coated chicken bites in hot canola oil until golden brown. Drain on paper towels.
• Place chicken bites in a large bowl. Pour hot sauce over chicken bites and toss to coat.
• Serve boneless chicken bites with blue cheese or ranch dressing and celery sticks.

BUFFALO CHICKEN BITES (BONELESS BUFFALO WINGS)

Steps:

• Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.
• Add the chicken to the cornstarch mixture; toss until evenly coated.
• Heat a 12" non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
• Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.
• Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.

BUFFALO CHICKEN BITES

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.

BACON-WRAPPED BUFFALO CHICKEN BITES

Steps:

• Heat oven to 400ºF.
• Top each chicken piece with cream cheese piece; wrap with 1 bacon piece. Secure with wooden toothpicks; place on foil-covered rimmed baking sheet.
• Bake 15 to 18 min. or until chicken is done. (Bacon will not be crisp.)
• Mix wings sauce and sugar until blended; brush onto bacon-wrapped bundles. Bake 8 to 10 min. or until bacon is crisp, and sauce is hot and bubbly.

BONELESS BUFFALO BITES

Steps:

• Cut chicken into 1" pieces.
• Mix four, about a cup, with a little salt and cayenne pepper to season.
• Dredge the chicken pieces in the flour mixture and shake off excess.
• Fry in hot oil until golden.
• For the sauce:Heat the butter, Franks and garlic in a small saucepan until hot, stir to combine.
• Toss the chicken pieces in the sauce when they are done frying.
• Serve with blue cheese dressing and celery sticks.

BONELESS BUFFALO CHICKEN BITES

Steps:

• Combine first 3 ingredients; spoon onto crackers.
• Top with cheese.
• Serve immediately.

BETTER-FOR-YOU BUFFALO CHICKEN BITES

Steps:

• Preheat oven to 375 degrees. Crush potato crisps completely and, in a small dish, mix with cereal crumbs. Add a dash of each of the seasonings and mix well.
• Place chicken pieces in a separate dish, and cover and toss with Frank's RedHot. Spray a baking pan with nonstick spray. Give each chicken piece a shake (so it's not dripping with RedHot), and then coat it evenly with the crumb mixture.
• Lay the battered nuggets on the baking pan. Place in the oven, and bake for 10 minutes. Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.

THE BEST BUFFALO CHICKEN BITES

Steps:

• Trim chicken of any fat. Cut into 1-inch, nugget sized pieces.
• In a small bowl, add hot sauce and egg. Whisk to combine. Place all the chicken pieces into the egg/hot sauce mixture and stir to make sure all is coated. This may be refrigerated for up to 24 hours in advance to make the flavoring more intense if desired.
• In a separate bowl mix together the flour, bread crumbs, Italian seasonings, salt, garlic powder, pepper, and cayenne.
• Take the chicken pieces out of the hot sauce and egg mixture. Roll chicken pieces in breadcrumb mixture until well coated.
• Heat about 2 inches of cooking oil over medium-high heat to 350 degrees Fahrenheit.
• Working in small batches, place the coated chicken into the oil and fry them for 3-5 minutes, or until they are more golden in color, with an internal temperature of 165 degrees Fahrenheit.
• Remove from oil and set on a paper towel lined baking sheet or plate.
• Once cooled a bit, enjoy!

BONELESS BUFFALO CHICKEN BITES

Steps:

• 1. Thoroughly mix chicken and mayonnaise covering the chicken in a thin layer of mayo. Mix cracker crumbs and seasonings in a shallow bowl. Dredge chicken in crumb mixture and place on a baking sheet sprayed with cooking spray. Bake at 375 degrees, for about 15 minutes, until crispy on outside and lightly browned. Combine melted butter and hot sauce. Gently toss cooked chicken in the hot sauce mixture, completely coating the chicken.