Awesome Buffalo Chicken Bites

Andy Anderson !


It’s a lazy Sunday, here in good old Wichita, Kansas, USA. I was outside by the pond watching the squirrels play, and thought… I need something to snack on.

So, back into the kitchen… rummaging about… found a few ingredients, and I thought: Why not go for it.

These chicken bites have a bit of New York in them, as well as some of the mid-west.

They’re quick and easy to make, and pack a great flavor. Excellent for a snack outside on a beautiful Spring day, or as something to serve at your next Super Bowl party.

So, you ready… Let’s get into the kitchen.

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20 Min
25 Min


2 medium
boneless chicken breasts, about 1 pound
1 Tbsp
olive oil, extra virgin
1 Tbsp
sweet butter, unsalted
1/4 c
hot sauce, i use frank’s, use more if you’re adventurous
3 1/2 oz
cream cheese, softened
1 c
cheddar cheese shredded
1/2 c
1 c
all-purpose flour
3 large
eggs lightly beaten
2 c
panko breadcrumbs
1 pinch
ground cayenne
1/4 c
parmesan cheese, shredded
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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1Gather your ingredients.

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2Season both sides of the chicken breasts with some salt and pepper.

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3Add the butter and olive oil to a skillet over medium heat.

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4Chef’s Tip: To incorporate the butter and oil, swirl the pan a few times as the butter melts.

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5Add the chicken breasts to the skillet.

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6Cook 4 to 5 minutes and then turn over and cook an additional 4 to 5 minutes, or until the chicken is cooked through.

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7Chef’s Tip: I usually lower the heat a bit more, and cover the pan. I want the chicken breasts cooked, but not too browned.

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8Remove from skillet, and allow to cool.

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9Using, two forks, shred the chicken, and reserve.

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10Add the cream cheese, hot sauce, mozzarella, and cheddar cheese to a bowl.

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11Mix the ingredients until thoroughly combined.

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12Add the chicken.

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13Toss, until all the ingredients are combined.

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14Line a baking sheet with parchment paper, and then place a wire rack inside.

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15Place a rack in the middle position, and then preheat the oven to 350f (176c).

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16Take a heaping tablespoon of the mixture.

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17Roll into a ball, slightly flatten out, and then place on a piece of parchment paper or a plate.

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18Repeat for the remaining mixture (makes about 20 chicken bites).

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19Chef's Note Place in the refrigerator for about an hour.

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20Chef’s Note: This step helps to firm up the mixture, so they don’t fall apart during the next few steps.

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21Place the flour, beaten eggs, and panko breadcrumbs into separate plates.

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22Chef’s Note: Mix the cayenne pepper and Parmesan with the panko for an additional kick.

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23Dip a chicken bite first into the flour, and coat.

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24Next roll in the beaten eggs.

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25Finally, thoroughly coat with the panko breadcrumbs.

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26Place it on the wire rack on the baking sheet, and then repeat for the remaining chicken bites.

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27Chef’s Note: These chicken bites are very delicate; especially when they come out of the oven. A good thing to do is to spray the rack with some cooking spray to keep them from sticking.

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28Place the baking sheet into the oven, and bake for20 to 25 minutes, or until they begin to turn golden brown.

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29Remove from the oven, and allow to rest for about 10 minutes before removing from the rack.

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30Serve with your favorite sauce. Enjoy.

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31Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free