I know, I know. It’s been MONTHS since I’ve posted any new recipes. I’m still cooking and baking a lot, but I haven’t been so great about writing down what I’m doing. And then last night I realized that although I make these buffalo bites all the time, I’ve never posted about them on this blog. Which is surprising because they are SO GOOD. Flavorful and slightly crispy and not dry—everything baked chicken should be. They also call for, like, three ingredients so they’re easy to make for a quick dinner—or serve as an appetizer at your next party. And since you’re saving so many calories by baking rather than frying them, you can go ahead and dip them in blue cheese dressing without feeling guilty.
Incidentally, these are also delicious barbecue style so if buffalo ain’t your thing, replace the Red Hot with your favorite barbecue sauce.
Baked Buffalo Bites
1 package of organic chicken tenders, cut into bite sized pieces (If you don’t have tenders, you can use boneless breasts, though I think the tenders are easier to cut up)
1 cup of Frank’s Red Hot (you may need more depending on how many chicken pieces you have)
1-2 cups of panko breadcrumb
Coconut oil spray
Preheat the oven to 375 degrees and spray a baking sheet with coconut oil. Pour the Red Hot and the panko breadcrumb into two separate bowls. Dip each chicken bite into the Red Hot until it’s fully coated, then roll it in the panko. Place on the baking sheet and bake for 22 minutes, or until cooked through, flipping once halfway through the cooking time. Serve with a side of blue cheese dressing.