Buffalo Chicken Dip Bites
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!
Equipment
- Cookie scoop optional
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.
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: 1bite | Calories: 73kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 246mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 150IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
