Boneless Buffalo Chicken Bites (Wings)

Who doesn’t love a good hot wing? I love hot wings, the tangy hot sauce that is drenching a chicken wing is so hard to beat. The only annoyance is the bone that you have to deal with. These boneless buffalo chicken bites or wings means don’t have those bones to slow you down. Enjoy all of the goodness of a wing without the bones.

Boneless Buffalo Chicken Bites, blue cheese dressing, and celery sticks on a platter


These boneless buffalo chicken bites have a crispy full flavor batter. They are battered carefully and then deep-fried in canola or another type of vegetable oil for some very tasty boneless wings.

The sauce is made simply with butter and hot sauce. Personally, I love Frank’s Red Hot Sauce the best. It is spicy and full of flavor.

I simply cut up a couple of chicken breasts into bite-sized pieces for this boneless buffalo chicken bites recipe. You don’t need to go out and buy expensive already cut up chicken.

I bet this would also be tasty with boneless thigh meat as well to help save a few extra dollars. Be sure to serve this up with plenty of blue cheese dressing or ranch dressing to take away the heat.

Ingredients

  • All-purpose flour
  • Seasoned salt
  • Ground cumin
  • Cornstarch
  • Black pepper
  • Paprika
  • Chili powder
  • Salt
  • Boneless skinless chicken tenders
  • Milk
  • Egg
  • Water
  • Canola or vegetable oil for frying
  • Hot sauce (Franks Red Hot recommended)
  • Butter

buffalo chicken bites ingredients

How to Make Buffalo Chicken Bites

  1. Combine flour, seasoned salt, cumin, cornstarch, pepper, paprika, chili powder, and salt in a bowl.
  2. In a separate bowl, whisk together milk, water, and egg.
  3. Cut chicken tenders into bite-sized pieces.
  4. Prepare the hot sauce by melting the butter and the hot sauce together over low heat in a pot. Stir to combine as butter melts.
  5. Remove hot sauce from heat once the butter has melted and is thoroughly combined.
  6. Dredge chicken pieces in flour mixture, dip into milk and egg mixture, then dredge the chicken again in the seasoned flour. Shake off excess flour.
  7. Deep fry coated chicken bites in hot canola oil until golden brown. Drain on paper towels.
  8. Place chicken bites in a large bowl. Pour hot sauce over chicken bites and toss to coat.

Serve boneless chicken bites with blue cheese or ranch dressing and celery sticks.

Watch the Boneless Buffalo Chicken Bites recipe video in the recipe card below.

Boneless Buffalo Chicken Wings, blue cheese dressing, and celery sticks on a platter

Need more ideas for the big game? Try these recipes

Buffalo sauce is not just for wings. Check these out!

And there are plenty more recipes for easy homemade appetizers and the best game day food.

Boneless Buffalo Chicken Bites on a platter with blue cheese dressing and celery sticks

Boneless Buffalo Chicken Bites

Make the best boneless buffalo chicken wings with this easy recipe. 
4.84 from 6 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Buffalo Style, Chicken Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 484kcal

Ingredients

  • 2 1/4 cup flour
  • 1 tablespoon seasoned salt
  • 1/4 teaspoon ground cumin
  • 1/4 cup cornstarch
  • 1/4 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon salt
  • 2 1/2 pounds boneless skinless chicken tenders
  • 1 cup milk
  • 1 egg
  • 1 cup water
  • canola oil for frying

Buffalo Sauce ingredients

  • 1 cup hot sauce
  • 2 tablespoon butter

Instructions

  • In a medium bowl, combine flour, seasoned salt, cumin, cornstarch, pepper, paprika, chili powder, and salt. In another bowl combine milk, water, and 1 egg, whisk together. 
  • Cut chicken tenders into bite-sized pieces.
  • Prepare hot sauce by melting the butter and the hot sauce together over low heat in a pot. Stir to combine as butter melts. Remove from heat once the butter has melted and sauce is thoroughly combined.
  • Dredge chicken pieces in flour mixture, dip into milk and egg mixture and then dredge the chicken again in the seasoned flour. Shake off excess flour.
  • Deep fry coated chicken bites in hot canola oil until golden brown. Drain on paper towels.
  • Place chicken bites in a large bowl. Pour hot sauce over chicken bites and toss to coat.
  • Serve boneless chicken bites with blue cheese or ranch dressing and celery sticks.

Video

Nutrition

Calories: 484kcal | Carbohydrates: 44g | Protein: 47g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 162mg | Sodium: 3094mg | Potassium: 907mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1065IU | Vitamin C: 32.2mg | Calcium: 72mg | Iron: 3.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Nathalie

    Thanks so much Stephanie the Outback Buffalo sauce is my daughter’s favorite, I can now cook it for her at home. I did not try it yet, I’ll let you know how it was.

  2. BrokenRide

    I love this recipe, and I’m curious about a healthier edition. Would it be possible to fry in coconut oil, or bake, and what would a gluten free version substitute?
    Thanks and terrific blog.

  3. Devi

    Stephanie,

    what kind of (brand) of hot sauce you use? I follow your recipe as it is and it is always a big hit in parties. I would love to hear from you asap as I’m planning a dinner at home.

    Thanks,
    Devi

  4. Jud Beck

    Have you ever tried breading ahead of time and freezing? I was thinking of making a large batch and frying them frozen? Any thoughts?

    • Stephanie

      I am sure that would work. You would want to make sure you individually froze them in small individual pieces, and when those pieces were frozen solid, then combine them in a bag.

  5. Rafael

    Making this again this year for the BIG game! Who am I kidding… I have made this several times… this rocks!!!

    Thanks Steph.

    I am using Louisiana Wing Sauce this time again, I just wish I knew a way of how much butter to add to lessen the heat, it is trial and error I guess

  6. Rob

    Cool recipe…I just use regular bread crumbs and then fry them golden brown, then soak them in a pot of hot Frank’s hot sauce and butter combo…..then put them on a cookie sheet in a 350 degree oven and bake the sauce on…..it’s really easy and taste awesome

    • Rak

      THIS WORKED REALLY WELL!
      I’ve been googling around trying to find a straightforward way to make them, glad I actually read this comment, thank you rob.

  7. Amy

    I use a little dash of apple cider vinegar to the butter and Frank’s Red Hot. It may sound weird, but I’ve seen it being used in other recipes for this and it’s actually really good.. people love it.. can you tell me why it was added to some recipes? Does it help with the composition of the buffalo sauce, or help it soak into the chicken or is it just added for taste?

    Also, somebody mentioned before that they have an issue with the butter in the buffalo sauce separating and making it harder to coat the wings. I always have to heat it back up in the microwave and mix it all up again. I’m assuming there’s nothing to help this issue lol

    • meghan

      oh or if i wanted to bake them do you think that would work?
      any guesses to a temp and for how long? I was thinking 425 or 450

  8. Rafael

    Stephanie,

    Made these again last weekend… actually made this sauce, your lemon pepper, and garlic parm (with real garlic). ALL were great! I cut, and breaded the chicken and left them in the fridge a few hours earlier to save time when it was time to fry. Eventhough the bite came out great, they were real sticky and hard to get off the fingers when putting then in the fryer, when it came time to. Any suggestions or tips for preparing these ahead of time for superbowl? Also, any tips on keeping the sauces warm, as they tend to bind up when the get cool, due to the butter, and hard to coat when the second batch comes out.

    Thanks,

    • Stephanie Manley

      You may want to dredge them again, it sounds like they were very wet. Since this is the boneless variety, you may want to pat your chicken dry first. If I was going to make these ahead of time, I would fry them ahead of time, and then heat them up just before serving and put the sauce on just before serving. I hope this helps.
      Stephanie

  9. LIPeach

    A really great sauce for wings is ….1/2 cup Open Pit “Original” BBQ sauce, 1/2 cup Franks Red Hot Sauce and 2 Tablespoons Butter. Combine in a sauce pan and heat over low heat. This by far has been a hit for years! Enjoy!

  10. Guest

    Made the boneless bites over the weekend…. Fantastic!!

    Two questions….
    Any suggestions on how to prepare/store ahead of time, for a party (super bowl)? I was able to fry 2lbs in 5 mins, with my masterbuilt fryer, of course hats off again to you from your turkey fryer video!!!
    So much better and fresher, that the boneless wings at Hooters! Very comparable. In which I used Louisiana wing sauce and 2Tbsp of butter (was still spicy though).

    Any suggestions on how to prepare/store french fries ahead of time also, for the same purpose. It is so much easier to prepare ahead of time, and then fry on demand.
    Thanks!!

  11. cbx63

    I tried this recipe last week the batter was awesome but the franks hot sauce was way to salty . Having said that I did use slightly salted butter and heated it in the microwave and didn’t simmer it , could that be the reason the sauce was too salty or is all hot sauce 80% salt ?

  12. jpaloozee

    Can’t wait to try these.They look like the ones they sell at a place across town which are the best I’ve ever had!!

    • Reelthing

      Yes, quite good with Sriracha warmed with a little honey – to me that is the deal keep you batter very simple and have several different flavors of sauce on hand from Franks to whatever 3 or 4 different ones you like – fry the chicken let it cool just a little toss it in a bowl with the sauce cover it and shake it.

      This recipe is very good also and as cheap as boneless chicken breasts have become vs. wings it seems rather ignorant to buy real wings

      • Stephanie

        I love your tip of allowing the chicken to cook before tossing with the sauce. I think this is a great idea as it won’t steam if you do it while it is hot. I hate to say I like the flavor of the wings. Someone once told me they were the only piece of chicken that had white and dark meat in it. Is that true? I am not sure.

  13. Brian S

    Actually a lot of chains use a Frank’s Red Hot or a Crystal’s Hot Sauce as the base for their sauce. They just build on it to make it “their own”…

  14. Chase

    Its to bad all of these recipes just use franks red hot. I know personally that chains are not buying franks for their wings. So it would be refreshing to see someone who actually can come up with a wing sauce that tastes like all the chains without franks.

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