buffalo chicken bites

These Cheesy Buffalo Chicken Bites will be a new keto-friendly favorite! Cheesy almond flour bites are packed with spicy Buffalo Chicken for the perfect Snack!

Cheesy Buffalo Chicken Bites (keto + low carb)

chicken

cream cheese, softened

cheddar

eggs, beaten

green onions

buffalo sauce

almond flour

baking powder

Preheat the oven to 350 degrees F.

Combine the cooked chicken and cream cheese until...

Combine the cooked chicken and cream cheese until completely combined.

Stir in the shredded cheese, eggs, green onions,...

Stir in the shredded cheese, eggs, green onions, buffalo sauce, almond flour and baking powder until a thick dough forms.

Chill the dough 15 minutes.&nbsp;

Using a small cookie scoop to portion the...

Using a small cookie scoop to portion the bites out.

Drop onto a silicone lined baking sheet and...

Drop onto a silicone lined baking sheet and bake 15-18 min until golden brown and cooked through. 

Serve with additional buffalo sauce and low carb...

Serve with additional buffalo sauce and low carb ranch dressing for dipping.

These boneless buffalo chicken bites are perfection. Lightly battered and pan-seared, they&#x27;re crispy on the outside with a moist and tender interior, then tossed in my mom&#x27;s signature buffalo sauce. 

Buffalo Chicken Bites (Boneless Buffalo Wings)

chicken breast

cornstarch (or arrowroot powder

tsp salt

tsp black pepper

onion powder

garlic powder

paprika

olive oil avocado oil

c Frank's RedHot

tbsp butter

Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.

Add the chicken to the cornstarch mixture; toss until evenly coated.

Heat a 12&quot; non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.

Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.

Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.

Buffalo chicken brown rice bowls are a delicious, high-protein meal that is perfect for meal prep. Tender bite-sized pieces of chicken breast are pan-cooked and coated in tangy buffalo sauce and then layered with garlicky green beans and brown rice. Fun twist! I mix cauliflower rice into my brown rice for an extra boost of fiber and veggie power!

Buffalo Chicken Brown Rice Bowls

brown rice

water

cauliflower rice (defrosted)

scallions

green beans

baby tomatoes (chopped)

avocado oil

garlic (crushed)

salt and pepper

chicken tenders (cut into bite-sized chunks)

1.5 teaspoon smoked paprika

sea salt

black pepper

Primal Kitchen Ranch Dressing

In a 3-4 quart pot, bring the water to a boil. Rinse the rice under cold water for up to one minute, removing any excess starch.

Add the rice to the boiling water. Reduce the heat just enough to maintain a steady boil. Boil, uncovered, for 30 minutes. Right before the rice is done cooking (3-5 minutes) add the cauliflower rice to the pot and cook until tender.

Drain in a fine mesh strainer and then return to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork, add in the chopped scallions and set aside.

Rice

Fill a medium pot with 1-2 inches of water and bring to a simmer. Put a steamer basket in the pot and place the green beans inside. Place a lid on the pot and steam for 5-7 minutes or until tender (but still crisp).

Transfer the beans to a medium-sized bowl. Add in crushed garlic, tomatoes, and avocado oil. Season with salt and pepper.

Green Beans

Cut the chicken into bite-sized pieces, transfer into a bowl and season with smoked paprika, garlic powder, onion powder, salt and pepper. Toss that together making sure all of the chicken is lightly coated with the spices.

Heat avocado oil in a large, non-stick skillet over medium-high heat. Carefully add the chicken to the pan, making sure it is in a single layer. Sauté for 3-4 minutes or until golden brown and then flip the chicken bites and cook for another 3-4 minutes or until cooked through.

Turn the heat to low and stir in 1/2 cup of buffalo sauce (I am using Primal Kitchen). Gently toss the chicken in the sauce until all the chicken bites are lightly coated in buffalo sauce. Turn off the heat.

Chicken

I like to use the 3-cup Pyrex containers to prep and store these bowl. Evenly divide the rice mixture, buffalo chicken bites, and green beans amongst 4 containers, layering them next to one and other.

Drizzle 1 tbsp of ranch dressing over the top and enjoy! Or, place on a lid and store in the fridge for up to five days. Heat and enjoy when ready to eat. *Don’t add the ranch dressing until you are ready to eat.

Build Your Bowl

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Top 3 buffalo chicken bites recipes from across the web

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Top Tags

Cheesy Buffalo Chicken Bites (keto ...

Buffalo Chicken Bites (Boneless Buf...

Buffalo Chicken Brown Rice Bowls

The most viewed buffalo chicken bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine