Best 20 Buffalo Bites Recipes

BUFFALO CHICKEN BITES

Steps:

• Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl. Dip chicken pieces in the egg; transfer chicken to flour mixture and coat completely.
• Heat oil in a saucepan over medium heat.
• Fry coated chicken pieces in the hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
• Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute. Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

BUFFALO CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
• In a medium bowl, mix the batter ingredients.
• Add cauliflower to the batter. Stir so each floret is fully coated.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• Remove the cauliflower from the oven and toss with buffalo sauce.
• Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
• Enjoy!

WRAPPED BUFFALO CHICKEN BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
• Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon cream cheese mixture into the center of each dough piece. Pull dough over filling and press into other edge of dough; crimp edges together using a fork.
• Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, about 15 minutes.

AIR FRYER VEGAN BUFFALO TOFU BITES

Steps:

• Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours to overnight.
• Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
• While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Place tofu into the bag with the cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
• Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
• Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
• Place 1/3 cup buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat. Serve immediately.

BUFFALO FRIED MOZZARELLA BITES

Steps:

• For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
• Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
• Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
• For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
• Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.

ROASTED BUFFALO CAULIFLOWER BITES

Steps:

• Preheat oven to 400°. Toss cauliflower with oil; spread in a 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring once., Transfer to a bowl; toss with wing sauce. Serve with dressing.

BUFFALO MACARONI AND CHEESE BITES

Steps:

• Set the cheese packet from dinner mix aside. In a large saucepan, bring water to a boil. Add macaroni; cook until tender, 8-10 minutes. Drain. Stir in the contents of the cheese packet, milk, cheese sauce and butter., Press 2 tablespoonfuls into greased miniature muffin cups. Cover and refrigerate for 3 hours or overnight., Place the hot sauce, flour, egg and onions in separate shallow bowls. Remove macaroni bites from cups. Dip in the hot sauce and flour, then coat with egg and onions. Place 2 in. apart on a lightly greased baking sheet., Bake at 400° until golden brown, 12-15 minutes. Serve with dressing.

BUFFALO BITES

Steps:

• Preheat air fryer to 350°. In a large bowl, combine cauliflower and oil; toss to coat. In batches, arrange cauliflower in a single layer in air-fryer basket. Cook until florets are tender and edges are browned, 10-15 minutes, stirring halfway through. In a large bowl, combine buffalo sauce and melted butter. Add cauliflower; toss to coat. Transfer to a serving platter. In a small bowl, combine dip ingredients. Serve with cauliflower and, if desired, celery sticks.

SRIRACHA BUFFALO CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Break the head of cauliflower into bite-sized florets.
• In a large bowl, combine flour, garlic powder, almond milk and Sriracha.
• Add the cauliflower florets and coat well.
• Transfer the coated florets onto a parchment-lined baking sheet and bake for 20 minutes.
• Remove the cauliflower from the oven and allow to cool for a few minutes.
• Once cool, transfer into a bowl, add buffalo sauce and coat well.
• Return cauliflower to the baking sheet and bake for 10 more minutes or until heated through.
• Serve with ranch or your favorite dipping sauce.
• Enjoy!

BUFFALO POPCORN CHICKEN BITES

Steps:

• In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
• While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)
• Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
• Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

BUFFALO CHICKEN BITES

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
• In medium bowl, mix chicken, cream cheese, 1 cup of the Mexican cheese and the Buffalo wing sauce until well blended.
• Place 1 wonton skin in each muffin cup. Spoon chicken mixture evenly into cups.
• Bake 6 minutes. Sprinkle 1 teaspoon of the remaining Mexican cheese into each cup. Bake 2 minutes longer or until wontons are lightly browned and cheese is melted. Garnish with green onion tops. Serve warm.

BUFFALO WING BITES

Steps:

• Preheat oven to 400°. In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix. In another bowl, mix mayonnaise, milk and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving., In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12-in. rectangle. Cut into 24 squares., Place 1 rounded tablespoon chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1 in. apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture., Bake 15-17 minutes or until golden brown. Serve with dressing.

BUFFALO TOFU BITES

Steps:

• Cut the pressed tofu block into bite sized cubes, place in a bowl, and cover with the hot sauce.
• Let marinate in the fridge at least 1 hour, or overnight.
• For the breading: In a blender or food processor, mix together the panko, crackers and flax seeds.
• Season to taste with the garlic powder, salt and cayenne pepper.
• Remove tofu cubes from the hot sauce and place in the breading mixture, coating all sides evenly.
• Place the breaded cubes on a sprayed sheet pan and cook in a pre-heated 375-degree oven for 18-20 minutes, or until crispy. Serve hot with some cucumbers, carrots, and celery sticks.

BONELESS BUFFALO CHICKEN BITES

Steps:

• 1. Thoroughly mix chicken and mayonnaise covering the chicken in a thin layer of mayo. Mix cracker crumbs and seasonings in a shallow bowl. Dredge chicken in crumb mixture and place on a baking sheet sprayed with cooking spray. Bake at 375 degrees, for about 15 minutes, until crispy on outside and lightly browned. Combine melted butter and hot sauce. Gently toss cooked chicken in the hot sauce mixture, completely coating the chicken.

KICKIN' BUFFALO CHEESE BITES

Steps:

• CUT cheese slices diagonally in half. Toss chicken with sauce. Top crackers with cheese and chicken mixture; place 6 on microwaveable plate.
• MICROWAVE on HIGH 10 to 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.
• DRIZZLE with dressing. Serve warm.
• Special Extra: If your guests like their Buffalo chicken "inferno style," top each appetizer with an extra dash of hot pepper sauce before serving.
• nutritional information per serving:
• 80 Calories, 5g Total Fat, 2G Saturated Fat, 10 mg Cholesterol, 140 mg Sodium, 4g Carbohydrate, 0g Dietary Fiber, 1g Sugars, 4g Protein

BUFFALO CHICKEN BITES RECIPE - (4.5/5)

Steps:

• To make make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside. Preheat oven to 400°F with rack in the middle of the oven. Line baking sheet with parchment/wax paper. 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 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).

BETTER-FOR-YOU BUFFALO CHICKEN BITES

Steps:

• Preheat oven to 375 degrees. Crush potato crisps completely and, in a small dish, mix with cereal crumbs. Add a dash of each of the seasonings and mix well.
• Place chicken pieces in a separate dish, and cover and toss with Frank's RedHot. Spray a baking pan with nonstick spray. Give each chicken piece a shake (so it's not dripping with RedHot), and then coat it evenly with the crumb mixture.
• Lay the battered nuggets on the baking pan. Place in the oven, and bake for 10 minutes. Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.

BLAZEN' BUFFALO CHICKEN BITES

Steps:

• 1. Preheat your oven to 375 degrees. Next heat up your olive oil in a pan on medium heat. Dice up your chicken pieces and season with salt and pepper. Place in the pan and cook the chicken through but don't over cook it because it will cook more when it goes in the oven.
• 2. Take the chicken off the stove top and place it in a bowl. Pour the buffalo sauce over the chicken and mix and set aside.
• 3. Finely chop up the celery rib and green onions.
• 4. Throw those in your mixer with your cream cheese and ranch dressing mix and stir until it's all combined.
• 5. Sprinkle some flour on your counter top and unfold your puff pastry sheet. You can use a small roller to flatten the seams out if you want but it isn't nessascary. Next get a round biscuit or cookie cutter and cut out the circles.
• 6. Place them in a greased mini muffin pan.
• 7. Next place 1 teaspoon of the cream cheese mixture in the bottom and place the buffalo chicken on top. Drizzle chicken with extra sauce. Top with shreded parmesaen cheese. Bake at 375 for 18-20 minutes.

BUFFALO CHICKEN BITES

Steps:

• Melt margarine in a medium nonstick saucepan. Whisk in hot pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.
• Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.
• Blue Cheese Dipping Sauce.
• Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lime juice, vinegar, and hot pepper sauce to taste. Transfer to a small bowl and serve with the chicken.

BONELESS BUFFALO BITES

Steps:

• 1. Cut chicken into bite size pieces
• 2. Add hot sauce and garlic to chicken, making sure all pieces are coated.
• 3. Cover and refrigerate to marinate for a couple of hours (*can be cooked immediately but tastes much better and are more tender and juicy if marinated for a few hours)
• 4. Coat chicken thoroughly w chicken breader
• 5. Deep fry chicken until golden brown and cook throughout.