Baked buffalo chicken is a healthier and less messy/dangerous alternative to frying. I used buffalo sauce (here’s my recipe), but you could easily use bbq sauce or any chicken marinade that sounds good/ you have available.
This recipe calls for coating the chicken in a bag shake & bake style – a method I employ pretty often because it’s effective and much easier than dredging pieces individually. If you are worried that the chicken isn’t coated well enough, don’t be. You actually don’t want too much flour gooped on to each piece or it won’t brown properly in the oven because they aren’t coated in oil like they would be in frying. Spell check is telling me gooped isn’t a word but you know what I mean right?
The sauces pictured are leftover buffalo sauce, ranch and cilantro lime dip.
Baked Buffalo Chicken Bites
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
- 1lb boneless skinless chicken breasts (cut into about 1-1.5 inch pieces)
- 2/3 cups flour
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 egg
- 2 tablespoons milk
- 2/3 cups buffalo sauce
- 2 tablespoons olive oil
|1.||Preheat oven to 450°f. Put tin foil over baking pan and grease with butter or oil.|
|2.||Mix egg and milk in a bowl and add chicken, stir to coat. In a large zip bag, add flour, garlic powder and cayenne pepper. Put chicken in bag with dry mix one piece at a time to avoid excess liquid. Shake bag gently until chicken is coated.|
|3.||Spread chicken out on baking sheet. Lightly drizzle or brush on olive oil. Bake for 8 minutes then flip and bake another 6-8 minutes. Leave oven on but reduce heat to 375°f.|
|4.||Remove chicken from oven, transfer pieces to a baking dish. Pour buffalo sauce over chicken. Cook another 5 minutes to let the sauce set.|