Boneless Buffalo Bites Recipes

Steps:

• Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl. Dip chicken pieces in the egg; transfer chicken to flour mixture and coat completely.
• Heat oil in a saucepan over medium heat.
• Fry coated chicken pieces in the hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
• Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute. Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Steps:

• Dice the chicken into small cubes, (about the size of your pinky nail). Sprinkle with salt and pepper, to taste. Heat a medium saute pan over medium heat and coat the bottom with a little oil. Add the chicken and saute until cooked through. Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined. Add the chicken and pulse to combine but still coarsely chopped.
• Lay out an even number of wonton wrappers (10 should be enough). Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water. Cover with another wrapper and crimp the edges so they are tightly sealed. Repeat with remaining wrappers and filling.
• Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot. Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy. Remove to paper towels to drain. Arrange the bites on a serving platter and drizzle with balsamic vinegar. Serve with ranch dressing and enjoy.

Steps:

• Cut chicken into 1" pieces.
• Mix four, about a cup, with a little salt and cayenne pepper to season.
• Dredge the chicken pieces in the flour mixture and shake off excess.
• Fry in hot oil until golden.
• For the sauce:Heat the butter, Franks and garlic in a small saucepan until hot, stir to combine.
• Toss the chicken pieces in the sauce when they are done frying.
• Serve with blue cheese dressing and celery sticks.