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Buffalo Chicken Dip Bites

ByNicole Langdon Hours Updated on
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Make these craveable buffalo chicken dip bites for your next game day party and you’ll never go back to eating buffalo chicken dip the same way again!

A platter of fried buffalo chicken bites.

Ever since our wedding in October, we haven’t been able to stop thinking about the delicious buffalo chicken bites our caterer served at cocktail hour! As soon as we got back from our honeymoon, we made it our mission to recreate this decadent appetizer in time for Super Bowl Sunday.

Our version of this recipe is just as good as we remember. They’re the perfect crispy, fried bite that just explodes with creamy, cheesy, spicy buffalo flavor as soon as you take a bite. Serve them with a drizzle of ranch, and you’ve got a perfect game day appetizer everyone will obsess over.

Even better, serve them alongside other snacks like this cold jalapeno popper dip and some air fryer cheeseburger egg rolls for the tastiest Super Bowl spread you’ll ever have.

What This Recipe Entails

If you have buffalo chicken dip in your fridge, you can make these buffalo bites in 20 minutes or less!

  • Prep time: 15 minutes
  • Cook time: 5 minutes or less

If you don’t have buffalo chicken dip and you want to make our buffalo chicken dip recipe instead of using store-bought, you’ll want to make it the day before and refrigerate overnight.

Ingredients

You don’t need much to make these ultra decadent buffalo chicken bites:

  • Buffalo chicken dip – We recommend using our buffalo chicken dip recipe for these since it’s creamier and more solid than most store-bought buffalo chicken dips, and will hold its shape better for coating and frying
  • Seasoned flour – Add extra flavor and heat with cayenne, salt, and pepper
  • Breadcrumb coating – You’ll also need an egg and plain breadcrumbs to coat the dip before frying
Buffalo chicken bites on a platter.

How To Make Buffalo Chicken Dip Bites

  1. Prepare your dredging station. Combine the flour and seasonings in a small bowl. Beat the egg in a second small bowl. Add the plain breadcrumbs to a third small bowl.
  2. Shape the buffalo chicken dip. Shape the dip into roughly 1-inch balls by gently squeezing and rolling between your palms. A cookie scoop like this one helps a lot!
  3. Dredge. Gently coat each buffalo chicken dip ball in flour, then egg, then breadcrumbs. Make sure to fully coat it at each stage so the breadcrumbs stick.
  4. Fry. Fry the buffalo chicken dip bites in vegetable oil over medium-high heat until golden brown on all sides. Use a slotted spoon to turn them over once or twice during cooking, and then transfer them to a cooling rack positioned over a sheet pan to drain.

Equipment Spotlight: 2-in-1 Cast Iron Multicooker

Use the extra deep half of this cast iron dutch oven for frying. Its high walls will keep the oil from splattering all over your stove!

Serving Suggestions

Buffalo chicken dip bites are best served immediately, lightly drizzled with ranch dressing for extra flavor and gorgeous presentation! You’ll want to make this easy appetizer for:

  • Game days – impress your friends and family with a whole new version of buffalo chicken dip at your Super Bowl party. Serve them with other game day favorites like BBQ pulled pork dip or bacon cream cheese jalapeno poppers!
  • Cocktail parties – serve them on a platter with toothpicks for an elevated appetizer your guests will love
  • Snacks for dinner – pair them with a plate of nachos or soft pretzel bites when you’re craving comforting snacks instead of a full entree
The inside of a buffalo chicken dip bite.

Storing and Reheating

Store leftover buffalo chicken bites in the fridge for up to 4 days. Reheat in the air fryer at 350 degrees F for about 5 minutes, or until crispy and warm. Make sure to spray the basket first!

You can also reheat these in a toaster oven or conventional oven, although they won’t be quite as crispy.

Expert Tips

  • Make our baked buffalo chicken dip recipe ahead of time and then refrigerate it for this recipe – you’ll want the dip to be cold before shaping
  • If you’re making our buffalo chicken dip, finely dice the chicken instead of shredding it to make it easier to shape
  • If you’re having trouble dredging the bites without squishing them, you can freeze the shaped buffalo chicken dip on a parchment lined sheet pan for about 10 minutes before dredging – but no longer, otherwise the centers may be cold after frying
  • Use a cookie scoop to shape the dip into equal sized rounds
  • Fry in batches so as not to overcrowd the pan
  • Keep a close eye on the bites while frying – they brown quickly! Make sure to gently turn them over once or twice to ensure even browning.

Try our buffalo chicken dip bites recipe for your next game day party and let us know what you think by rating, commenting, and sharing below!

Love this recipe? You may enjoy these other game day chicken recipes:

Tell us what you think!

We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex

A platter of fried buffalo chicken bites.

Buffalo Chicken Dip Bites

Nicole & Alex Langdon
Make these craveable buffalo chicken dip bites for your next game day party and you’ll never go back to eating buffalo chicken dip the same way again!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 16 bites
Calories 73 kcal

Equipment

Ingredients
 
 

  • ½ cup all purpose flour
  • 1 teaspoon ground red cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 to 2 large eggs beaten well
  • ½ cup plain breadcrumbs
  • 12 ounces buffalo chicken dip refrigerated
  • Vegetable oil for frying
  • Light ranch dressing for serving

Instructions
 

  • First, prepare your dredging station:
    Combine the flour, cayenne, salt, and pepper in a small bowl. Beat the egg in a second small bowl. Add the plain breadcrumbs to a third small bowl.
  • Next, shape the buffalo chicken dip into roughly 1-inch balls by gently squeezing and rolling between your palms. Use a cookie scoop to help keep the sizes consistent.
  • Working one at a time, coat the buffalo chicken bites in flour, then egg, then breadcrumbs. Make sure to fully coat it at each stage so the breadcrumbs stick.
  • Heat about a half inch of vegetable oil in a deep cast iron pan over medium-high heat. Once it's very hot, fry the buffalo chicken bites until golden brown on all sides, about 30 to 45 seconds per side. Use a slotted spoon to turn them over once or twice during cooking.
    Transfer the fried bites to a cooling rack positioned over a sheet pan to drain.
  • Serve hot, drizzled with ranch dressing or with ranch on the side for dipping.
One last step:Please consider leaving a review to let us know how it was!

Notes

Buffalo chicken dip: We recommend using our buffalo chicken dip recipe for these since it’s creamier and more solid than most store-bought buffalo chicken dips, and will hold its shape better for coating and frying. Make it a day ahead of time and refrigerate overnight so it’s cold. (Tip: we also recommend finely dicing the chicken instead of shredding – it makes it easier to shape!)
Trouble with dredging: If you’re finding the shaped buffalo chicken dip to be too soft while dredging, you can freeze them for about 10 minutes (but no longer!) before coating them. It’ll make them easier to handle.
Frying: Work in batches so as not to overcrowd the pan. Keep a close eye on these, they brown fast!
Serving suggestions: Make these buffalo bites for game days, cocktail parties, or when you’re craving snacks for dinner! Drizzle them with ranch for extra oomph (and nice presentation).
Storing and reheating: Store leftover buffalo chicken bites in the fridge for up to 4 days. Reheat in the air fryer at 350 degrees F for about 5 minutes, or until crispy and warm. Make sure to spray the basket first!
You can also reheat these in a toaster oven or conventional oven, although they won’t be quite as crispy.

Nutrition

Serving: 1biteCalories: 73kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 246mgPotassium: 48mgFiber: 0.5gSugar: 0.4gVitamin A: 150IUVitamin C: 0.3mgCalcium: 20mgIron: 1mg
Like this recipe?Please leave a review below! We read and respond to every single comment.

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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90% of Nicole’s thoughts are about food. She’s had a passion for cooking (and eating) for as long as she can remember! Growing up, she started cooking with her mom at a young age, learned family recipes from her Italian grandmother, took every opportunity to make cookies (so many bake sales), and always loved going out to restaurants to try new foods.

Nicole currently works part-time as a marketing professional for OmieLife while also working nonstop on The Candid Cooks. As a former mechanical engineer, Nicole has consistently found herself at the intersection of creativity and logical reasoning. She credits not only her passion for photography, design, and writing, but also her problem-solving nature and desire to learn, as the foundation on which The Candid Cooks was built.

Nicole’s hobbies include anything that gets her moving - mainly hiking, skiing, ice skating, and dancing - as well as reading fantasy novels and scrapbooking. Her favorite food is a big plate of nachos, as long as they’re cheesy enough!

5 from 1 vote

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One Comment

  1. 5 stars
    These are actually a recreation of our favorite appetizer from cocktail hour at our wedding. We loved them so much we decided we just HAD to be able to enjoy them over and over again. Being able to make these whenever we feel like it is absolutely awesome, but also very dangerous…

    Reply