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:

5.0 rating
2 reviews

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, served with your favorite side.


Yield 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Recipe Type: Appetizer
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi
Scale This Recipe

Ingredients

Directions

  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!

  • Nutrition

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    40 comments
    January 22, 2020

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    Join The Discussion

    40 responses to “Crispy Buffalo Chicken Bites”

    1. Love this new paleo idea! Definitely going to make this soon. My hubby would love the buffalo flavor!

    2. This is everything I want and more for a Friday night dinner in!

    3. I needsta get me some of this tapioca! These babies look ULTRA CRISPY. And buffalo chicken anything basically compl-EATS my life. Pinned!

    4. 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! 🙂

    5. Melissa says:

      Looks amazing!!! Fried oysters are my all-time favorite!!

    6. Jackie says:

      Could I use ghee in place of grass-fed butter?

    7. When I saw these on Instagram this am, I knew I had to come over and take a closer look. Seriously, Lexi – these look amazing!

    8. HOLY YUM!!! My mouth is seriously watering over the idea of turning this chicken into pizza… GAH. I seriously need these in my life.

    9. sophie says:

      Can I use arrowroot instead?

    10. These look amazing! I can’t get over how crispy and delicious looking they are!!

    11. Nothing beats crispy chicken! These look SO delicious and moorish – the perfect savoury nibbles.

    12. Looks so simple, and I *love* buffalo stuff. And fried stuff.

    13. I love buffalo chicken anything! Especially when its not bad for you!
      I will be eating these in a buffalo chicken salad with tons of homemade ranch! Thank you!

    14. Jill says:

      Yum!!!!! I wonder if coconut flour would work to make it low carb?…

    15. Kasey says:

      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!

    16. Anna says:

      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!

    17. Jess says:

      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!

    18. Christina says:

      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??

      Thanks!
      Christina

    19. Lisa says:

      I made this tonight. Absolutely delicious! This recipe is a keeper for sure! Thank you!

    20. Mary says:

      Made this tonight, was quite good. Will definitely make them again!

    21. Kimberly says:

      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!!

    22. Molly says:

      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!

    23. Jordan says:

      Where can you find tapioca flour? I have had no such luck

    24. Theresa L says:

      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?

    25. Simone says:

      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!

    26. I marinated my chicken overnight in lemon/paprika/thyme and it made it super awesome!

    27. Wendy says:

      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!!

    28. Jamie says:

      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.

    29. Jennifer says:

      Have you tried making a large batch and freezing them?

    30. TMB says:

      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.

    31. Cindy says:

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

    32. Robin Hyatt says:

      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

    33. sha says:

      Hi,
      Awesome recipe of crispy buffalo chicken bites. It’s looks delicious!

      5.0 rating

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