Crispy Buffalo Chicken Bites

These crispy Buffalo Chicken Bites have the perfect touch of spice and are made totally gluten-free and paleo-friendly! Chicken breasts is cut up, dipped in batter and pan-seared before being coated in the easiest buffalo sauce. Perfect for an appetizer or for dinner when served with your favorite side.

Buffalo Chicken Bites
Crispy Buffalo Chicken Bites

Buffalo Chicken Bites are our new favorite appetizer, snack, or chicken dinner that nobody will guess is completely allergy-friendly! They are easy to make (watch the video below), and are both kid-friendly and a hit with adults as well. Serve with your favorite side for dinner or dish up for game day with ranch or blue cheese and all the cut up veggies.

Ingredients Needed

  • Avocado Oil 
  • Boneless Skinless Chicken Breast
  • Eggs
  • Tapioca Flour
  • Salt and Pepper
  • Hot Sauce (we used Frank’s)
  • Grass-Fed Butter or Ghee

Buffalo Chicken Bites

How to Make Gluten Free Buffalo Chicken Bites

  1. Heat the oil. We use avocado but feel free to use whatever high heat oil you want.
  2. Whisk together the batter ingredients.
  3. Coat the chicken with the batter.
  4. Fry and then let excess oil drain on paper towels.
  5. Make buffalo sauce by heating hot sauce and butter (or ghee) together in a skillet. Whisk together until fully combined.
  6. Toss chicken with buffalo sauce.
  7. For extra crispy chicken broil for a few minutes.
  8. Serve immediately with vegetable crudités and your favorite dipping sauce.

Sides to Pair

Gluten free buffalo chicken pieces.

Watch the video:

Buffalo bites with celery and carrots.

Want other Buffalo Chicken Hits? Try these favorite recipes:

Crispy Buffalo Chicken Bites

Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Serves 4



  1. Heat oil in a heavy-bottom medium skillet over medium heat.
  2. Whisk together eggs, tapioca flour, salt, pepper and 1 teaspoon hot sauce in a medium bowl.
  3. Place chicken into batter and toss until coated.
  4. Once oil is hot, carefully place chicken into hot skillet.
  5. Fry on both sides until golden brown.
  6. Remove from skillet and place on plate lined with paper towels.
  7. Meanwhile, make buffalo sauce: heat remaining hot sauce and butter together in a skillet. Whisk together until fully combined.
  8. Add in chicken and toss until coated.
  9. For extra crispy chicken: transfer chicken to a lined baking sheet and broil for 2-3 minutes on each side, watching carefully not to burn.
  10. Serve immediately with vegetable crudités and your favorite dipping sauce.

Recipe Notes

  • *Splash a drop of water in the skillet, if it sizzles, it's hot and ready to go!
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    40 comments on “Crispy Buffalo Chicken Bites

    • OMG, these sound amazing!! I was just in the midst of creating my meal plan for next week and was having a little recipe block on what to make for one of the dinners. Lo and behold your email came through with this recipe, and these chicken bites went right on the list! 🙂

    • Made these last night and they were awesome! The batter added great texture. I made some without the sauce for my son too and he thought they were just like chicken nuggets. Thanks for the recipe Lex!

    • Hi Lexi, wondering if I can use sea salt instead of pink salt? I don’t know what pink salt is so I wanted to ask before I substituted – I don’t want to change a fundamental part of the recipe! Thanks!

    • These were soooo yummy! My husband said that they were the best chicken “nuggets” he had ever eaten. I left the sauce off the kids and they loved them too! I have been loving all of your recipes. Glad to have found your site!

    • Excited to make these!

      I thought I had tapioca flour, but looks like all I have are: arrowroot powder, brown rice flour, garbanzo flour, buckwheat flour, whole wheat flour, coconut flour. Which one would be the best substitute??


    • Lexi, these are amazing! I love the crispiness you get from the batter. I have never gotten this crispy texture with any other “paleo” flour. And I am obsessed with anything buffalo. 🙂 Thank you for posting!!

    • These are the best things since sliced bread…and who needs the grains when you’ve got these!! They turned out so amazing, crispy and YUMMO. Thank you so much for such a great recipe. I LOVE LOVE LOVE these and can’t say enough good things about this site. Blessings!

    • I made this last night to make some ‘buffalo shrimp!’
      I used almond flour instead of tapioca flour and also, didn’t have Frank’s hot sauce so used Cholula instead. Very, very good!!

      I love this recipe so much and have no problem using grass-fed butter (it’s the best!) but it is dairy… so maybe a good alternative (for diary-free option) might be using coconut or avocado oil in place of the butter for the sauce portion of the recipe? thoughts?

    • Awesome, awesome,AWESOME! I used arrowroot powder instead of tapioca and I love the results!! Definitely don’t skip the broiler, they come out super crispy!

    • Wow! I showed these to hubbs, said don’t these look wonderful? He said they do! Funny I just got some Tapioca flour! This will be on my list of things to make!! Thank you!!

    • What’s the texture of the batter supposed to be? After two eggs and the 1/2 c of flour, it was very dry – not batter like at all!
      I added water and am now wondering if that was wrong. But batter? It’s like cake batter in my mind. Eek.

    • These are delicious! Has anyone ever tried to figure the calorie count? I figured it out on my own, but it seemed higher than I expected for ab 5 oz of chicken. I just wanted to compare with someone else.

    • Just made these tonight and they were amazing!! I didn’t have tapioca flour and used arrowroot instead and they turned out perfect .

    • Ok, so DH said he would cook since I was wiped out. I then conceded we should “do it together.” Here’s what I know: we doubled the recipe. He put the avocado oil into the batter mix, because he didn’t read. He never preheated the pan (I tried to rescue my cast iron skillet by adding oil & turning on the burner seconds before he began putting battered chicken onto a cold skillet.) And when I took the first round of pan fried, drained, sauce-tossed bites out from the broiler, he began taking them off the baking sheet with the same slotted spoon he had been using to transfer the raw battered chicken into the skilllet. At this point, I lost my shit and left the room. Promptly took 2 xanax, and waited for it to kick-in. Then I went back to the kitchen, put all the chicken onto 2 trays and baked for 20 mins on 400° hoping beyond all hope to make it safe enough to eat, because a) all that work and b) all that butcherbox chicken, y’all. Is mine the only house where things like this happen on the one night you just needed to do nothing really bad? Cheers y’all, nobody could screw it up worse than we did, and it tasted amazing. Prayers for my gut health appreciated! P.S. my air fryer sweet potato fries were phenomenal!

      5.0 rating


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