This Low Calorie Buffalo Chicken is delicious! Serve with your favorite dipping sauce for a tasty appetizer that's perfect for sharing.
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Check out my Air Fryer Sesame Chicken and my Low Calorie Chicken Curry for more delicious chicken recipes!
Low calorie buffalo chicken is sure to be a hit with anyone who loves spicy flavors.
This recipe is made with boneless, skinless chicken breasts that are cut into bite-sized pieces, which are then coated in a spicy buffalo sauce and crispy panko bread crumbs.
Why You’ll Love This Recipe
- The panko bread crumbs give the chicken bites a deliciously crispy texture.
- The buffalo hot sauce and crushed red pepper add a nice kick of heat and flavor to the chicken bites, making them a great choice for those who love bold, spicy flavors.
- This recipe can be easily adjusted to suit your taste preferences. You can use more or less buffalo sauce and crushed red pepper to make the chicken bites more or less spicy.
Ingredients You'll Need
- Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces to make it easier to coat them in the buffalo sauce and bread crumbs.
- Buffalo Hot Sauce: Adds a delicious, spicy flavor to the chicken bites.
- Panko Bread Crumbs: Adds a crunchy texture to the chicken.
- Crushed Red Pepper: Adds a nice kick of heat to the chicken and can be adjusted to your taste.
- Salt: Enhances the flavors of the other ingredients.
- Ground Black Pepper: Adds a mild spice and flavor.
Step-By-Step Instructions
Step 1: Place chicken in a large bowl. Toss with hot sauce, cover and refrigerate for a few hours, or overnight.
Step 2: Preheat oven to 500 °F. Line baking sheet with parchment paper.
Step 3: In a bowl, combine the panko bread crumbs, crushed red pepper, salt, and ground black pepper.
Step 4: Dip each chicken piece in the panko mixture. Make sure to press the bread crumbs onto the chicken to help them adhere.
Step 5: Place the coated chicken bites on the baking sheet. Bake for 10-12 minutes, or until they're crispy and cooked through.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use a meat thermometer to ensure that the chicken is fully cooked. The internal temperature of the chicken should reach 165 °F.
- For an even spicier kick, add a dash of cayenne pepper to the buffalo sauce or crushed red pepper.
- To make the chicken bites easier to handle, you can skewer them with toothpicks before baking.
Variations
- Teriyaki: Marinate the chicken in teriyaki sauce before coating it in bread crumbs for an Asian-inspired flavor.
- Parmesan: Mix grated parmesan cheese with the bread crumbs for a cheesy twist.
- Cajun: Replace the crushed red pepper with cajun seasoning for a spicy, southern flavor.
- Garlic: Mix minced garlic with the bread crumbs for a garlicky and savory flavor.
- Coconut: Use shredded coconut instead of bread crumbs for a tropical twist.
Storing & Freezing
Storing: Store an airtight container in the refrigerator for up to 3-4 days. To reheat them, place them on a baking sheet and bake them in a preheated oven at 350 °F for 10-12 minutes or until heated through.
Freezing: If you want to freeze the chicken, it's best to freeze them before cooking. To do this, arrange the coated chicken on a baking sheet and place them in the freezer until they are frozen solid. Once frozen, transfer them to a freezer safe container or bag and store them in the freezer for up to 3 months. To cook them from frozen, preheat the oven to 400 °F and bake them for 20-25 minutes or until they are cooked through and crispy.
Recipe FAQ's
Yes, you can use any type of hot sauce you like in this recipe. However, buffalo sauce is traditionally used in buffalo chicken recipes and will give the dish its classic flavor.
Yes, you can use crushed cornflakes, or even crushed tortilla chips instead of bread crumbs for a different texture.
Other Chicken Recipes You’ll Love
Low Calorie Buffalo Chicken
Special Equipment
Ingredients
- 2 boneless, skinless chicken breasts cut into 1 ½-inch pieces
- ⅔ cup buffalo hot sauce I use Frank's Red Hot
- 1 cup panko bread crumbs
- 1 ½ tablespoons crushed red peppers
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place chicken in a large bowl. Toss with hot sauce, cover and refrigerate for a few hours, or overnight.
- Preheat oven to 500°F. Line baking sheet with parchment paper.
- In a bowl, combine the panko bread crumbs, crushed red pepper, salt, and ground black pepper.
- Dip each chicken piece in the panko mixture. Make sure to press the bread crumbs onto the chicken to help them adhere.
- Place the coated chicken bites on the baking sheet. Bake for 10-12 minutes, or until they're crispy and cooked through.
Notes
- Use a meat thermometer to ensure that the chicken is fully cooked. The internal temperature of the chicken should reach 165 °F.
- For an even spicier kick, add a dash of cayenne pepper to the buffalo sauce or crushed red pepper.
- To make the chicken bites easier to handle, you can skewer them with toothpicks before baking.
- Storing: Store in an airtight container in the refrigerator for up to 3-4 days. To reheat them, place them on a baking sheet and bake them in a preheated oven at 350 °F for 10-12 minutes or until heated through.
- Freezing: If you want to freeze the chicken, it's best to freeze them before cooking. To do this, arrange the coated chicken on a baking sheet and place them in the freezer until they are frozen solid. Once frozen, transfer them to a freezer safe container or bag and store them in the freezer for up to 3 months. To cook them from frozen, preheat the oven to 400 °F and bake them for 20-25 minutes or until they are cooked through and crispy.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Emily Flint
These chicken bites are so fun. My family loved them and have already requested more!