Cajun Buffalo Chicken Bites smothered in a sweet and spicy sauce are the ultimate party food. They’re finger-licking, lip-smacking delicious and sure to be crowd favorite!
Football season is on its last leg and we’re on full steam with appetizers such as stuffed mushrooms, jalapeno poppers, and pastrami sliders here at home. If truth be told, I can’t tell a linebacker from a quarterback, but I’m just as excited about Superbowl because of the amazing game day eats.
We have a long list of favorite tailgating foods and these cajun buffalo boneless wings definitely top the list for good reason! Juicy and flavorful with a sweet, spicy and sticky sauce, they’re absolutely addicting!
I always make sure to make a huge batch for the party as I always seem to be refilling the platter nonstop. Party guests just can’t enough of their finger-licking, lip-smacking deliciousness!
These buffalo chicken bites really need to be on your football menu. Serve them with a side of ranch or blue cheese dressing for dipping and you’ll easily be the hostess of the year!
More Chicken Wing Recipes:
Tips on How to Make Cajun Buffalo Chicken Bites
- I like to use boneless chicken pieces for less mess enjoyment but feel free to swap wingettes and drummettes if you like.
- If you prefer a more tangy than sweet taste, replace the barbecue sauce with ketchup.
- Cut the chicken breast into uniform size to ensure even cooking.
- To help the breading adhere well, double dredge the chicken in flour and allow to rest or chill in the fridge for a few minutes before frying.
- Fry at the optimal temperature range of 350 to 375 F. Too low and the breading will absorb a lot more grease and might fall apart. Too hot and the breading will burn/brown even before the chicken inside is sufficiently cooked.
- Do not overcrowd the pan and fry in batches as needed to allow space for the chicken to cook properly. Make sure to bring the oil temperature back to 350 F before adding the next round.
Cajun Buffalo Chicken Bites
- 1 cup flour
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 egg
- 1/4 cup milk
- 1 pound boneless, , skinless chicken breasts, cut into 1 1/2--inch chunks
- canola oil
- 1/2 cup hot pepper sauce
- 1/3 cup butter
- 1/3 cup barbecue sauce
- 2 teaspoons Cajun seasoning
- In a bowl, combine flour, salt, cayenne pepper, paprika and garlic powder.
- In a bowl, combine egg and milk and whisk until blended.
- Dip each chicken piece in the egg-milk mixture and then dredge in flour mixture. Dip again in egg mixture and dredge again in flour mixture to double-coat.
- Arrange in a single layer on a baking sheet and refrigerate for about 10 minutes to chill.
- In a deep pot, heat about 3-inches deep of oil to 350 F. Add chicken in batches and deep fry, turning as needed, until cooked through and breading is crisp and golden. Remove from heat and drain on a wire rack.
- In a saucepan over medium heat, combine butter and hot pepper sauce. Cook, stirring regularly, until butter is melted.
- Add barbecue sauce and Cajun seasoning and stir until combined. Continue to cook for about 2 to 3 minutes or until heated through.
- Add fried chicken pieces and toss to fully coat with sauce. Serve hot with ranch dressing.