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 10 min Cook Time 15 min Total Time 0:25


  • 1 lb. organic chicken
  • 1/4 cup avocado oil, or oil of choice




  • In a skillet heat oil until hot*
  • Cut chicken into bite size pieces
  • In a bowl, combine batter ingredients
  • Place chicken into batter and toss until coated
  • Carefully place chicken into hot skillet
  • Let cook for 4-5 minutes on each side
  • Remove from skillet and place on plate lined with paper towels
  • In a skillet, heat hot sauce and butter over low heat until combined
  • Add in chicken and toss until coated
  • If you want your chicken extra crispy, after this step transfer chicken to a lined baking sheet and broil for 2-3 minutes on each side, watching carefully
  • Recipe Notes

  • *Splash a drop of water in the skillet, if it sizzles, it's hot and ready to go!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Healthy Spinach & Artichoke Dip

    Bound to be a hit at your next party, this Healthy Spinach Artichoke Dip has all that creamy flavor without any dairy. This paleo, vegan and Whole30 friendly appetizer is simple to put together and nobody will know this isn’t the classic version.

    Healthy spinach artichoke dip on a serving plate.Healthy Spinach Artichoke Dip

    Is there anything better than Spinach and Artichoke Dip? It is such a classic appetizer that everyone loves. We wanted to update it to make it a bit more healthy so we took all the flavors to create a nutrient-dense dip that is so creamy and delicious without any actual cream! We did leave an option to top it with cheese and broil it, but the dip itself is so flavorful it won’t be missed if you need to leave it off for a totally dairy-free dip. 

    This crowd favorite is perfect for parties, or for an appetizer for a night in. It’s simple to make, made with mostly pantry staples and can even be made ahead of time (no more than a day) and reheated.

    Ingredients Needed

    • Olive Oil
    • Frozen Spinach 
    • Canned Artichokes
    • Garlic
    • Salt and Pepper
    • Cashew Cream
    • Cheddar Cheese (optional, omit for dairy-free)

    Preparing healthy spinach and artichoke dip in a blender.How to Make Healthy Spinach Artichoke Dip without Dairy

    To make this dish free from any dairy, we turned to cashew cream. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes! We’ve used in so many different dishes, and it’s our number one choice to replace dairy where it fits.

    We left it optional to add a bit of cheese on top of the dish to get that traditional spinach and artichoke dip feel, but you won’t miss it too much if you omit it to make this dish totally dairy-free.

    What to Serve with this Dip

    Serve this dip with crackers (homemade or store-bought), tortilla chips, and cut up veggies.

    Healthy spinach dip with chips and veggies.

    If you like this healthy dip recipe, check out these others:

    If you like this spinach and artichoke recipe, check out these others:

    Healthy Spinach and Artichoke Dip
    Serves 2
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    Prep Time
    5 min
    Cook Time
    20 min
    Total Time
    25 min
    Prep Time
    5 min
    Cook Time
    20 min
    Total Time
    25 min
    1. 2 cups frozen spinach, thawed
    2. 1 14 oz. can artichokes
    3. 1/2 white onion, chopped
    4. 1 tbsp extra-virgin olive oil
    5. 1/4 cup cashew cream*
    6. 1 tsp garlic powder
    7. 1/4 tsp red pepper flakes, more to taste
    8. 1/4 tsp Himalayan sea salt, more to taste
    9. Optional: slices of Kerrygold grass-fed cheddar**
    10. Serve with homemade crackers
    1. In a medium size pot heat oil and garlic
    2. Add in spinach
    3. Mix for 4-5 minutes until spinach is wilted
    4. Add in onions and artichokes and mix for 5-7 minutes
    5. Remove from heat and add in spices and cashew cream
    6. Transfer to a high-speed blender and pulse until the texture is as chunky or creamy as desired
    7. Taste and adjust spices and salt as desired
    8. If adding cheese, transfer dip to a oven-safe baking dish, layer with cheese and broil until cheese begins to bubble
    1. *Make cashew cream by soaking 2 cups in water cashews overnight (about 1 cup water). Drain and place in high-speed blender with 1 tbsp water and blend until creamy.
    2. **Leave off cheese for dairy-free
    Lexi's Clean Kitchen

    Healthy Labor Day Recipes (Paleo & Gluten-Free)

    Savor the last long weekend of the Summer with these gluten free and paleo healthy labor day recipes to make at home or bring with you on-the-go!

    Healthy Labor Day Recipes

    Healthy Labor Day Recipes

    Labor Day Weekend is bittersweet! It’s the last long weekend of the Summer where everyone gets a chance to soak in the last of the sun with final beach days, BBQ’s, and the chance to make all of those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!

    Labor Day Appetizers

    These late summer appetizers are perfect to make at home or to share!

    Labor Day Pasta Salads and Sides

    Sometimes the salads are the BEST part of a BBQ

    Labor Day Cocktails

    Make them as cocktails or mocktails!

    Labor Day BBQ Ideas

    Get that grill lit up, because we need to fire up the end of summer!

    Labor Day Desserts

    A sweet finish to the end of summer!

    7 Layer Taco Dip

    This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!

    7 layer taco dip recipe with meat and chips7 Layer Taco Dip Recipe

    Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.

    Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!

    How to make a 7 Layer Taco Dip

    Make or gather all of the layers!

    • Layer 1: Refried Beans (or extra guacamole for paleo/whole30)
    • Layer 2: Cooked beef mixture
    • Layer 3: Salsa
    • Layer 4: Guacamole
    • Layer 5: Cooked beef mixture
    • Layer 6: Cheddar cheese (substitute another layer of salsa for paleo/whole30/dairy-free)
    • Layer 7: Chopped Lettuce, Tomato, Red Onion

    Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.

    baked 7 layer taco dip with meat

    Can this be made ahead of time?

    You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.

    What to serve with this dip?

    Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.

    Best ever Mexican layer dip with chip

    If you like this dip recipe, check out these others:

    7 Layer Taco Dip

    Prep Time 20 min Cook Time 10 min Total Time 0:30



      Refried black beans

      Beef mixture


      • Store-bought or homemade



    • 1. Make refried black beans- Heat 1 tbsp oil of choice in a pan
    • 2. Add in beans and let heat for 3-5 minutes, begin mashing
    • 3. Add in spices, mash and mix well
    • 4. Add in 2 tbsp water; mix until water is combined
    • 5. Remove from heat and set aside
    • 6. Make beef- in a skillet heat oil and garlic
    • 7. Add in beef and cook until brown
    • 8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
    • 9. Make guacamole and chop lettuce, tomato, and onions for layer 7
    • 10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Air Fryer Buffalo Cauliflower Nuggets

      Cauliflower to the rescue again! These buffalo cauliflower nuggets made in the air fryer are downright addictive, with a crispy exterior coated in an easy spicy buffalo sauce. These easy vegetarian bites are gluten free and low carb, with an option to make it paleo and dairy free.

      Portion of gluten free buffalo cauliflowerAir Fryer Buffalo Cauliflower Wings

      Cauliflower has masqueraded as many different things here on LCK, such as hummus, hash browns, rolls and pizza bites. But these Buffalo Cauliflower Nuggets, from the new Skinny Taste Air Fryer Cookbook might be a new favorite! They are easy to make, and fun to eat!

      If you don’t know my friend Gina, not only is she one of the kindness people I know, she works so hard, and her cookbooks are a total reflection of that dedication and work ethic! Her newest cookbook is no exception! Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. I seriously am amazed at all of the things she makes happen in the air fryer! Not only is the cookbook amazing, but in true Gina fashion, she also has her very own AIR FRYER that you can go ahead and purchase now!

      This book is not only an amazing air fryer guide but of course it’s filled with with crave-worthy recipes for favorites such as:

      • Appetizers:
        • Cauliflower Rice Arroncini
        • Crispy Coconut Shrimp, Za’atar Chickpeas
        • Cheesy Crab Stuffed Mushrooms
        • Pickle-Brined Chicken Tenders
      • Dinner fav’s:
        • Korean Pork Lettuce Wraps
        • Roasted Fish with Lemon-Almond Crumbs
        • Sugar and Spice Acorn Squash
        • Apple Stuffed Pork Chops
        • Charred Sesame Green Beans
      • Baked goods:
        • Homemade Bagels
        • Petite Spiced Pumpkin Bread
        • Cinnamon Rolls with Cream Cheese Icing

      This book has plenty of swaps for dietary restrictions, including gluten free and is just all around a great resource.

      photo of skinny taste air fryer book

      Tips for Making Buffalo Cauliflower Bites

      1. Make sure to cut your cauliflower into similar sized pieces. The cook timing on this recipe is based off of bite sized pieces, which are around 1″ to 1-1/2″ pieces of cauliflower.
      2. Gina instructs to individually coat the pieces, instead of breading them inside of a bag or in large batches. It takes a little bit more time but is well worth it because these bites came out so crispy!
      3. There is no seasoning inside of the breading or egg because the hot sauce is quite salty, but feel free to add some garlic powder or pepper if you desire.
      4. If you want to make the buffalo sauce dairy free, substitute with ghee.
      5. Gina suggests serving this with blue cheese, but ranch would also work as well!

      breading gluten free cauliflower bites

      What type of air fryer should I get?

      1. Gina has her very own air-fryer launching in July, which you can grab here!
      2. We’ve used both the NuWave and the Phillips and both are great options.
      3. One we haven’t tried, but plan to, is a toaster-style one.

      Note: While we love our air fryer, you should know that they are not a small appliance, so just make sure you have the space! And in case you don’t, we went ahead and tested these baked for you!

      Can these be baked?

      If you don’t have an air fryer (YET!), these cauliflower bites can be baked on a sheet pan lined with parchment paper in a preheated 375ºF for 25-30 minutes, flipping halfway through, until cauliflower is tender.

      pouring buffalo sauce on low carb spicy cauliflower

      If you like this cauliflower recipe, check out these others favorites:

      Love Buffalo Sauce like we do? Try these Buffalo favorites:

      Grab your copy of The Skinny Taste Air Fryer Cookbook here!

      Air Fryer Buffalo Cauliflower Nuggets

      Prep Time 00:10 Cook Time 00:17 Total Time 00:27 Serves 4


      • 3 large eggs, beaten
      • 1/2 cup almond flour, more if needed
      • 28 bite-size (about 1 inch) cauliflower florets (16 ounces)
      • Olive oil or avocado oil spray
      • 6 tablespoons Frank’s RedHot Sauce
      • 1 tablespoon unsalted butter, melted (or ghee for dairy free/paleo)
      • Carrot sticks and celery, for serving (optional)


      1. Preheat the air fryer to 380ºF.
      2. Place the eggs in small bowl. Place the almond flour in a separate medium bowl. Dip the cauliflower into the egg, then into the flour to coat, shaking off excess. Place on a sheet tray and spray both sides with oil.
      3. Working in batches. arrange a single layer of the cauliflower in the air fryer basket.
      4. Cook for 7-8 minutes, flipping halfway, until golden and tender.
      5. When all the batches are done, return all of the cauliflower to the air fryer and cook for 1-minute to heat through (for a toaster oven style air-fryer, cook at 350ºF; timing remains the same). 
      6. Transfer to a large bowl and toss with the hot sauce and melted butter.
      7. If desired, serve with celery and carrot sticks, and dipping sauce of choice.

      Recipe Notes

      1. This recipe comes from The Skinnytaste Air Fryer Cookbook (p. 122) and was reprinted with permission. This recipe shared reflects the alternative of almond flour instead of a gluten-free flour blend.
      2. Use more almond flour as needed.
      3. We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Buffalo Chicken Stuffed Sweet Potatoes

      These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

      Buffalo Chicken Sweet Potato on a sheet tray

      Buffalo Chicken Baked Sweet Potato

      Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

      Close up of sweet potato buffalo chicken

      What type of sweet potatoes are best for this recipe?

      We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

      Can you cook the sweet potatoes in the Instant Pot instead?

      You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

      Skinny buffalo chicken stuffed sweet potatoes on a plate

      How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

      If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

      If you like this recipe with buffalo sauce, check out these others:

      Healthy Buffalo Chicken Sweet Potato Skins

      Prep Time 5 minutes Cook Time 35 minutes Total Time 0:40 Serves 4


      • 4 sweet potatoes
      • 1 onion, diced
      • 2 garlic cloves, minced
      • 1 scallion, thinly sliced
      • 2 carrots, diced
      • 1 cup spinach
      • 1/4 cup mayonnaise
      • 1/4 teaspoon black pepper
      • 1/4 cup Frank’s hot sauce
      • 1 rotisserie chicken, shredded


      1. Pre-heat oven to 400 degrees °F.
      2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
      3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
      4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
      5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
        Set oven to a high broil.
      6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

      Recipe Notes

      Recipe updated March 2017

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!