Buffalo Chicken Bites

Perfectly crisp buffalo chicken bites with a homemade bleu cheese dip is a classic appetizer that everyone loves!

Course Appetizer

Cuisine American

Prep Time 50

Cook Time 15

Total Time 1 5

Servings servings

Calories 344kcal

Author Whitney Wright

Ingredients

Bleu Cheese Dip

3 oz bleu cheese crumbled
2/3 cup mayo
6 tablespoons sour cream
1 1/2 tablespoons cider vinegar
1/4 teaspoon pepper
pinch salt
pinch garlic powder

Chicken

1 1/2 lbs boneless, skinless chicken breasts cut into 1 1/2 inch chunks (about 2 large chicken breasts)
1/2 cup buttermilk
1 1/2 teaspoons salt
2/3 cup hot sauce (I used Franks)
1/3 cup water
1/4 teaspoon sugar
1 tablespoon unsalted butter
1 1/2 cups cornstarch
3 teaspoons cornstarch
4 egg whites
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3 1/2 cups vegetable oil

Instructions

Bleu Cheese Dip

Combine dressing ingredients in a food processor and process until smooth. Refrigerate until ready to use.

Chicken

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.

Notes

These are best enjoyed fresh to get the best crispy results.

Note: buffalo sauce is made with hot sauce so it is spicy.

Recipe Source: Adapted from Americas Test Kitchen

Nutrition