Description
Small pieces of chicken coated in a crispy breading and tossed in spicy buffalo sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/2 cup buffalo wing sauce
- 2 tablespoons unsalted butter, melted
Instructions
- In a shallow dish, mix the flour, salt, pepper, garlic powder, and cayenne pepper.
- In a second shallow dish, place the beaten eggs.
- In a third shallow dish, place the panko breadcrumbs.
- Dredge each piece of chicken first in the flour mixture, shaking off excess.
- Dip the floured chicken into the egg, letting excess drip off.
- Coat the chicken thoroughly in the panko breadcrumbs, pressing lightly to adhere.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken in batches for 3 to 4 minutes, or until golden brown and cooked through. Do not overcrowd the pan.
- Remove the cooked chicken with a slotted spoon and drain on a wire rack lined with paper towels.
- In a small bowl, whisk together the buffalo sauce and melted butter.
- Place the hot, crispy chicken in a large bowl. Pour the sauce mixture over the chicken and toss gently until evenly coated.
- Serve immediately.
Notes
- For an air-fried version, spray the breaded chicken lightly with cooking spray and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Serve with blue cheese or ranch dressing for dipping.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 35
- Cholesterol: 110
Keywords: popcorn chicken, buffalo chicken, crispy chicken, spicy chicken bites, fried chicken