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INGREDIENTS
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1 cup flour
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2/3 cup panko bread crumbs
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1 teaspoon kosher salt
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1/2 teaspoon paprika
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1/4 teaspoon black pepper
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1/4 teaspoon cayenne pepper
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1 large egg or 2 egg whites
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1/4 cup milk
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2 boneless, skinless chicken breasts, cut into small chunks or strips (about 3/4-1 lb. of chicken)
SAUCE:
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1/4 Cup Buffalo Wing Sauce (I prefer Frank’s)
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1-2 tablespoons butter
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2 tablespoons water
INSTRUCTIONS
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Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
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Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
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Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend (double coat if desired) Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.
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Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown.
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Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy, watching it carefully.
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Remove from the oven and let them cool while you make the sauce.
FOR THE SAUCE:
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Combine the Buffalo Wing Sauce, butter, and water in a microwave-safe dish. (Or in a small saucepan over medium-low heat.) Cover and microwave on high until the mixture begins to bubble, then remove and stir.
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Toss chicken and hot sauce mixture in a bowl until all pieces are coated. (Gently tap off any excess flour before tossing with sauce if necessary.)
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Serve immediately.
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Enjoy!
Buffalo Chicken Bites
Delicious and crispy buffalo chicken bites, perfect for a quick meal or appetizer.
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave-safe Dish
Ingredients
Dry Ingredients
- 1 cup Flour
- 2/3 cup Panko Bread Crumbs
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper
Wet Ingredients
- 1 large Egg or 2 Egg Whites
- 1/4 cup Milk
Chicken
- 2 pieces Boneless, Skinless Chicken Breasts Cut into small chunks or strips (about 3/4-1 lb. of chicken)
Sauce
- 1/4 cup Buffalo Wing Sauce I prefer Frank’s
- 1-2 tablespoons Butter
- 2 tablespoons Water
Instructions
- Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
- Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
- Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend (double coat if desired). Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.
- Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown.
- Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy, watching it carefully.
- Remove from the oven and let them cool while you make the sauce.
- Combine the Buffalo Wing Sauce, butter, and water in a microwave-safe dish. (Or in a small saucepan over medium-low heat.) Cover and microwave on high until the mixture begins to bubble, then remove and stir.
- Toss chicken and hot sauce mixture in a bowl until all pieces are coated. (Gently tap off any excess flour before tossing with sauce if necessary.)
- Serve immediately.
- Enjoy!
Notes
For extra crunch, double coat the chicken pieces in the breading.
Tried this recipe?Let us know how it was!