Buffalo Chicken Bites [Easy Keto-Friendly Appetizer]

Easy buffalo chicken bites cooked in just 15 minutes. Boneless chicken breasts coated in deliciously sweet but spicy buffalo sauce, this quick appetizer is the best way to impress a crowd.

buffalo chicken bites served in brown parchment paper served with blue cheese ranch dipping sauce

These buffalo chicken bites are a spin on the finger food classic. We’ve stripped bones out of the equation by swapping the wings for chicken breast, and we’ve swapped out the breadcrumbs and flour for an arrowroot powder and butter coating. The end result? A light and crispy bite that retains everything we love about buffalo wings.

close-up of diced chicken pieces served in buffalo sauce

While words like ‘buffalo’ and ‘ranch’ might stir up images of animals in America’s south, buffalo chicken actually has its origins in Buffalo, New York.

Unlike many deep-fried or pan-fried dishes, buffalo chicken is cooked without batter, making it unique among a crowded market of other fried chicken recipes.

What also makes it stand out is its incredible buffalo sauce. Little more than butter and hot sauce, it gives the chicken a zingy and (slightly) spicy finish. It’s then (usually) served alongside blue cheese ranch dipping sauce or dressing to offer a contrasting cool and creamy finish.

Incredibly, all these contrasting flavors take under half an hour to put together, making them a great appetizer for a hungry crowd.

buffalo chicken bites served in brown parchment paper served with blue cheese ranch dipping sauce
buffalo chicken bites served in brown parchment paper served with blue cheese ranch dipping sauce

Buffalo Chicken Bites

Easy buffalo chicken bites cooked in just 15 minutes. Boneless chicken breasts coated in deliciously sweet but spicy buffalo sauce, this quick appetizer is the best way to impress a crowd.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Side Dish
Cuisine American
Servings 2

Ingredients
  

  • 2 lbs boneless chicken breasts cut into 2-inch pieces
  • ½ cup arrowroot powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup Frank’s Red Hot Sauce
  • 2 tbsp olive oil
  • 4 tbsp butter

Instructions
 

  • In a bowl, whisk together arrowroot powder, salt, pepper, onion, and garlic powder until combined
  • Add chopped-up chicken to the bowl and toss until coated
  • Heat oil in a skillet over medium-high heat. Once hot, add the coated chicken pieces (work in batches if necessary; if the pan is overcrowded the chicken will not cook through).
  • Pan-fry the chicken, turning regularly, until cooked through and coating is golden. Remove the chicken from the pan and put to one side in a bowl.
  • Reduce skillet heat to low. Add butter to the pan and hot sauce. Whisk until smooth.
  • Add the chicken back to the pan. Toss in the sauce until thoroughly combined and the sauce has thickened, about 5 minutes.