What kind of hot sauce should I use for the buffalo sauce?

There are many different brands and types of hot sauce available, but the most commonly used hot sauce for buffalo sauce is Frank's RedHot. It has a tangy, spicy flavor that works well in buffalo sauce. However, you can also use other hot sauces if you prefer a different level of heat or flavor. Keep in mind that the hotter the sauce, the spicier the buffalo chicken bites will be.

Can I make buffalo chicken bites in advance?

Yes, you can prepare the chicken bites ahead of time by coating them in the breadcrumb mixture and storing them in an airtight container in the refrigerator for up to 24 hours before baking. However, it's best to wait until just before serving to toss them in the buffalo sauce so that they stay crispy.

Can I make a healthier version of buffalo chicken bites?

Yes, there are a few ways to make buffalo chicken bites healthier. One way is to bake the chicken instead of frying it to reduce the amount of fat and calories. You can also use a lower-fat version of the buffalo sauce by using reduced-fat butter and low-sodium hot sauce. Finally, you can serve the chicken with a side of fresh vegetables, such as carrot sticks or cucumber slices, instead of high-calorie dips like blue cheese or ranch dressing.

Buffalo Chicken Bites | What's Cookin' Chicago

Ingredients

Scale

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour

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Instructions

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.
In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.
Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary.
Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball.
Place dough into a clean bowl that’s been lightly oiled.
Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope.
Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge.
Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope.
Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans.
Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned.
Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Prep Time: 50 minutes
Cook Time: 15 minutes

Nutrition

Calories: 344 kcal
Sugar: 1 g
Sodium: 966 mg
Fat: 21 g
Saturated Fat: 9 g
Carbohydrates: 20 g
Protein: 15 g
Cholesterol: 53 mg