Buffalo Chicken Bites for the Win!

As Americans we all have had our fair share of buffalo chicken, whether it be dip, tenders, wings, and most of the time in the form of a Dominos box, Hooters plate, or Buffalo Wild Wings tray. While these methods are quite delicious, they are also quite draining on the wallet, especially when you are feeding multiples.

Years ago in High School, my mom was working out of state and with a dad working crazy hours in the army I invented my buffalo bites. Needless to say, they are a total crowd pleaser and no man whose stomach they have touched has ever complained.

They are simple as can be and made with mainly things lying around your house, it will cost less than $5 to feed a family of four or more!

Are you ready for the secret? Here you are:

Buffalo Chicken Bites

What you will need:

A cast iron skillet (preferred) or a large, deep frying pan
2 cereal bowls
2 large serving bowls
1 small canister of Crisco
1 bottle of Franks Hot Sauce
4 cups All purpose flour
2 cups panko bread crumbs
Assorted spices
1 cup of milk
1 egg
1 package of chicken breast, around 1 1/2 pounds or 3 breasts.

Directions:

Cut the chicken into small chunks, no larger than a one dollar coin, or around the size of a BWW boneless wing. Be sure to remove excess fat. Place to the side.

Add around 1/3 the canister of Crisco to the cast iron and turn to medium-high heat.

Now arrange bowls as follows:
Bowl 1- Cereal bowl with milk and egg beaten together.
Bowl 2- Large serving bowl with 2 cups of flour, 1 cup of panko, and desired amount of spices. I use garlic powder, onion powder, and seasoned salt. If you want more of a kick, like my boyfriend, add in either cayenne or chili powder. 
Bowl 3- Cereal bowl with bottle of Frank's poured in.
Bowl 4- Serving bowl with remaining flour and panko, dusting of seasoning salt.

Now dip the chicken as follows (I suggest using tongs to hold the chicken throughout to avoid a large mess on your hands):

Place the chicken first in the egg mixture, then thoroughly coat with first flour mixture, dip in hot sauce, then coat completely in final flour mixture. This double dipping is what allows for the flavor, but also a crunchy exterior.

Turn the oil in pan to medium and place first batch of chicken in pan, cooking until each side is crunchy, and golden brown. Remove chicken onto plate with paper towel to help absorb extra oil.

Then Enjoy! We sure did tonight! Enough leftovers for four or more servings!