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

Ingredients

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

Batter

Sauce

Directions

  • 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!

    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

    Ingredients

    • 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

    Directions

    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!

    Sheet Pan Buffalo Chicken and Veggies

    This Sheet Pan Buffalo Chicken and Veggies dinner is a quick, no-fuss weekday dinner for all of you buffalo fans out there!

    Sheet Pan Buffalo Chicken and Veggies

    I am so excited to be back today partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you this hearty meal!

    As I mentioned last week, although I’ve never personally been a smoker, members of my family still smoke, and I feel truly passionate about helping each and every one of you on whatever journey you may be on! Whether it’s trying to eat healthier, changing your diet for health reasons, quitting smoking cigarettes, or knowing somebody you’d like to help, I am here to help you on your journey and hopefully make your life easier!

    Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within! And that’s just what this meal can do!

    If you love all things buffalo like I do, you will absolutely fall in love with this meal! Tender chicken drumsticks paired with roasted buffalo cauliflower, roasted carrots, and green peppers all made in one sheet pan!

    Sheet Pan Buffalo Chicken and Veggies

    Who needs a crazy dinner prep and then the clean up after a workday? Not us! Minimal clean up is just the best, and that’s just one of the reasons you’ll love this meal. Plus, it makes for great leftovers!

    Sheet Pan Buffalo Chicken and Veggies

     

    Sheet Pan Buffalo Chicken and Veggies

    Sheet Pan Buffalo Chicken and Veggies

    Prep Time 8 minutes Cook Time 60 minutes Total Time 1:08 Serves 4

    Ingredients

    Directions

    1. Preheat oven to 375°F and line a baking sheet with parchment paper.
    2. In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
    3. Pat chicken dry and season with salt and pepper.
    4. In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.
    5. Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.
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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!

    This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

    Healthy Buffalo Chicken Dip

    This Healthy Buffalo Chicken Dip takes all the flavor of the your favorite hearty appetizer, but lightened up! Shredded chicken, buffalo sauce and veggies, this dip could also be served as main dish! It’s gluten-free and optionally dairy-free, as well.

    Healthy buffalo chicken dipHealthy Buffalo Chicken Dip

    You guys… this Buffalo Chicken Dip is my new obsession. It’s lighter and cleaner than your typical buff chicken dip but is SO hearty and delicious. We like to serve it at game day parties, but also as a main dish! Serve with chips and cut up veggies. I promise you’re going to love it!

    Light Buffalo Chicken Dip

    Ingredients for Healthy Buffalo Chicken Dip

    • Shredded Chicken
    • Spinach (got to sneak in those veggies!
    • Onion
    • Mayo (homemade or store-bought)
    • Hot Sauce (I like Frank’s)
    • Garlic Powder
    • Onion Powder
    • Dried Parsley
    • Dried Dill
    • Salt and Pepper
    • Cheddar Cheese (optional)

    What to Serve with Buffalo Chicken Dip

    I like to serve mine with a lot of cut up veggies! Some great choices are cucumbers, carrots, celery sticks, bell peppers. In addition to the veggies serve it with tortilla chips and crackers.

    Healthy buffalo chicken dip.

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

    Buffalo Chicken Dip
    Serves 4
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    Prep Time
    10 min
    Cook Time
    35 min
    Prep Time
    10 min
    Cook Time
    35 min
    Ingredients
    1. 1 tablespoon avocado oil
    2. 2 cups spinach
    3. 1 onion, diced
    4. 3 cups shredded cooked chicken
    5. 1/2 cup mayo (homemade or store-bought)
    6. 1/2 cup hot sauce
    7. 1 teaspoon garlic granules/powder
    8. 1/2 teaspoon onion powder
    9. 1/2 teaspoon black pepper
    10. 1/2 teaspoon dried parsley
    11. 1/4 teaspoon dill
    12. Pinch fine sea salt
    13. 1 cup shredded cheddar cheese (local whenever possible), divided
    14. Chopped scallions, for garnish
    Serve with
    1. Carrots
    2. Celery Stalks
    3. Veggies of choice
    4. Crackers
    Instructions
    1. Preheat oven to 350°F.
    2. 1. In a small skillet heat 1 tablespoon of avocado oil and sauté onion for 2 minutes. Add spinach and sauté until wilted. Place in a bowl with shredded chicken in a bowl and set aside.
    3. In a small bowl, whisk together mayo, hot sauce, garlic granules, onion powder, parsley, dill, salt.
    4. Add mayo mixture to the chicken mixture and toss to combine. Add in 1/2 cup shredded cheddar cheese.
    5. In a baking dish add chicken mixture. Top with remaining 1/2 cup shredded cheddar cheese.
    6. Bake for 30 minutes until cheese is bubbling. Serve hot.
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