Boneless Buffalo Chicken Bites

Wendy Nelson Recipe

By Wendy Nelson mylosflipper

10 Min
10 Min

I got this recipe from my mom, who got it from watching Rachel Ray on Food Network.
It is amazingly good!

pinch tips: Parchment Paper Vs Wax Paper


boneless skinless chicken, breast or thighs depending on preference
all in one pancake mix (the one where all you add is water)
hot sauce
oil for frying

Directions Step-By-Step

Cut your boneless, skinless chicken up into pieces about 1 to 1 1/2 inches square. Put chicken pieces in a bowl and liberally sprinkle some hot sauce over them and stir. Set aside.
Pour some plain pancake mix into a bowl. In another bowl pour some pancake mix and add enough water to make it the consistency of cake batter. Then add A LOT of hot sauce. It takes a lot more than you'd think it would. (I make mine till it is a dark salmon color)
Dredge chicken in plain pancake mix and shake off excess. Then dip it in the hot sauce batter, then into hot oil. They will be a dark brown when done, and only take a couple of minutes on each side. (you'll have to turn them). Drain on paper towels and serve. Can serve with ranch or blue cheese salad dressing, depending on preference.

About this Recipe

Main Ingredient: Chicken
Regional Style: American

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Jun 3, 2012 - Wendy Nelson shared a photo of this recipe. View photo
Jun 3, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef
Laurie Ferns sally_grace
Jun 18, 2012
I made this chicken tonight for supper. I don't care too much for spicy or buffalo anything, but this wasn't too bad. I made it for my husband, who loves this type of food and he gave it a thumbs up!! This was also my first time making a wet batter. I think I made it a little too thick, but since I plan on making it again, I'll be able to tweak it here and there til I get it right! Thanks for posting this!
Laurie Ferns sally_grace
Jun 18, 2012
I tried this recipe and say it's Family Tested & Approved!
Wendy Nelson mylosflipper
Jun 18, 2012
Thank you Laurie! I'm glad you and your hubby liked it. I actually made it last night for my youngest sons b-day dinner, at his request. The wonderful thing about this recipe is you can adjust the spice to your own taste easily. Thanks again!