Buffalo Chicken Bites

I personally love these chicken bites! They do take awhile and there is the possibility of being slapped with a little hot oil… But in the end, they're worth it! (Recipe from the PioneerWoman)

Couple little tips: 1. If you don't have any beer handy, I found that Pepsi or Sprite works well too. 

2. I used Louisiana Hot Wing Sauce, so anything along the lines of wing sauce or pepper sauce works.

Chicken Bites:

1 cup flour

1 T. cornstarch

1 t. salt

1 (12 ounce) can of beer

2 pounds boneless, skinless chicken breasts 

Sauce:

1 cup (2 sticks) butter

One (12 ounce) bottle cayenne pepper sauce (Frank's or Louisiana work) 

3 - 4 dashes hot sauce (I used Tabasco)

3 - 4 dashes Worcestershire sauce 

In a heavy pot, heat 3 - 4 inches of oil to around 350*. 

In a large bowl, combine the flour, cornstarch, and salt.

Pour in the beer or Pepsi while stirring. Set this aside.

Chut up the chicken into 1-inch pieces…

And drop into the batter. Stir around until they're throughly coated.

Meanwhile, check on your oil. 

Once it's hot, drop some of the battered chicken into it. Give them 3 - 4 minutes to cook through and come to a deep rich brown.

Pull them out and set on a paper towel lined cookie sheet to drain. Repeat the process until all of the chicken has been cooked. At this point, if you're feeding little ones, set some of the cooked chicken bites aside without the sauce.

Now, to make the sauce. In a medium saucepan, melt the butter.

Pour in the wing sauce, hot sauce, and Worcestershire sauce.

Whisk together and heat through.

Mix the chicken bites and sauce together in a large bowl.

Coat the chicken.

Then dump the chicken onto the cookie sheet (after the towels are removed) and bake at 325* for 5 - 10 minutes or until the sauce has set up on the chicken somewhat.

Serve with celery, carrots, and the Blue Cheese Dip. 

Enjoy!

Ashleigh

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Buffalo Chicken Bites

(prairiegalcookin.blogspot.com)

Chicken Bites:

1 cup flour

1 T. cornstarch

1 t. salt

1 (12 ounce) can of beer (or Pepsi)

2 pounds boneless, skinless chicken breasts 

Sauce:

1 cup (2 sticks) butter

One (12 ounce) bottle cayenne pepper sauce (Frank's or Louisiana work) 

3 - 4 dashes hot sauce (I used Tabasco)

3 - 4 dashes Worcestershire sauce 

Preheat the oven to 325*. Heat 3 - 4 inches of oil in a heavy pan to 350*.

Chop up the chicken into 1-inch chunks and set aside.

To make the batter, mix the flour, cornstarch, and salt in a large bowl. Slowly pour in the beer (or Pepsi) while stirring. 

Drop chunks of chicken into the batter, coat throughly, and then gently place the batch into the hot oil.

Cook the chicken through and pull it out when it's a deep golden brown. Place onto a paper towel lined cookie sheet. Continue until all the chicken batches are cooked.

To make the sauce, combine all the ingredients in a medium saucepan and whisk until melted.

Toss the chicken and sauce in a bowl and then dump onto the cookie sheet (after towels are removed).

Bake for 5 - 10 minutes. Serve with celery, carrots, and Blue Cheese Dip.

Enjoy!