Side view of buffalo chicken bites appetizer on a blue plate with celery and carrot sticks and blue cheese dressing.
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5 from 1 vote

Buffalo Chicken Bites (Boneless Buffalo Wings)

These boneless buffalo chicken bites are perfection. Lightly battered and pan-seared, they're crispy on the outside with a moist and tender interior, then tossed in my mom's signature buffalo sauce. 
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 198kcal
Author Danielle Esposti



  • 2 lb boneless skinless chicken breast patted dry and diced into 2" pieces
  • 1/2 c cornstarch or arrowroot powder for paleo
  • 2 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp olive oil or avocado oil for paleo
  • 1/2 c Frank's RedHot
  • 1/2 c Texas Pete Original Hot Sauce or your favorite hot sauce - see suggestions in post
  • 2 tbsp butter


  • Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.
  • Add the chicken to the cornstarch mixture; toss until evenly coated.
  • Heat a 12" non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
  • Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.
  • Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.


  • Tap off any excess cornstarch when transferring the chicken bites to the skillet so that the breading crisps, not clumps
  • Keep an eye on the heat while sautéing; adjust as necessary to ensure the breading browns and doesn’t burn.
To bake instead of pan-sear:
  • Heat the oven to 400°F.
  • Line a baking sheet with parchment paper, then spread a very thin coating of oil on the parchment (or spray with olive oil cooking spray).
  • Prepare the chicken bites through Step 2.
  • Spread the battered chicken bites onto the parchment paper in a single layer, leaving a bit of room between each piece. Bake for 7 minutes, flip, then bake an additional 7 minutes on the other side. They should be lightly golden brown.
  • Continue to Step 4. 


Calories: 198kcal | Carbohydrates: 8g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 63mg | Sodium: 1662mg | Potassium: 225mg | Fiber: 0g | Sugar: 0g | Vitamin A: 32% | Vitamin C: 2% | Calcium: 3% | Iron: 4%