American · Dinner
Buffalo Chicken Bites
Bite-sized chicken breast cubes dredged in seasoned flour and pan-fried until golden, then tossed in a hot sauce and butter glaze. Served with crisp celery batons, chickpeas, and a blue cheese sour cream dip for a spicy American appetizer.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
165Calories
26.3gProtein
4.2gFat
9.4gCarbs
0.8gSugar
2.2gFiber
1089mgSodium
73mgChol
1.5gSat Fat
495mgPotassium
165mgCalcium
1.6mgIron
0.5mcgVitamin B12
2.8mgVitamin C
Goes well with
Sparkling lemonade
local
Cold IPA
international
low-carb
gluten-free-adaptable
low-cholesterol
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the chicken dry and whisk together flour, cayenne, salt, and black pepper in a bowl until evenly mixed.
2
Dredge
Toss the chicken in the seasoned flour until lightly and fully coated, shaking off excess.
3
Fry
Heat the vegetable oil in a skillet over medium-high heat and fry the chicken in a single layer for 6 to 7 minutes, turning occasionally, until golden and juices run clear.
4
Glaze
Melt the butter with the hot sauce over low heat for 1 minute until glossy, then toss the fried chicken and chickpeas through it until coated.
5
Plate
Stir the crumbled blue cheese into the sour cream, then arrange the glazed bites with celery batons and dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2 tbsp16g all-purpose flour
- 1/2 tsp1/2 tsp cayenne
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 3 tbsp44ml vegetable oil, for frying
- 3 tbsp44ml hot sauce
- 2 tsp14g butter
- 1 oz28g blue cheese, crumbled
- 3 tbsp44g sour cream
- 22 celery stick
- 1.6 oz46g chickpeas, cooked
