BUFFALO BONELESS BITES

This was the second most popular item on our menu. Customers loved it and couldn't get enough!
It can make a great side dish, can go into any type of bread e.g. burger bun, burrito, pitta etc or great as a main meal with some chips on the side.
- If Deep Frying: Fryer filled with Oil OR a Pan filled with about an inch of rapeseed oil
- If Baking: an Oven or Air Fryer
Boneless Chicken Pieces
- 600 grams Chicken Breast (Diced)
- 150 grams Crunchy: Bird Dust Pack (250g) (available in our shop)
- 200 ml Buttermilk (see our Buttermilk Hack)
Buffalo Sauce
- 180 ml Franks Hot Sauce (available in our shop)
- 120 grams Butter
- 0.5 tsp Garlic Powder (Optional)
Garnish
- 4 Lemon wedges
- 4 Red Chilli (finely cut) approx 12 slices
- 4 Chives or Parsley or Coriander (finely cut)
Buffalo Sauce
Pour the franks hot sauce into a bowl
Melt the butter until it's runny and add to the franks hot sauce
(optional) If adding the garlic powder, add it now
Give it all a good mix and voila! You've made your own Buffalo Sauce
Prepping
Dice your chicken breast into cubes around 3cm thick
Marinate the chicken in buttermilk overnight (see our WGFC Buttermilk Hack). If you're short on time, aim for at least 2 hours
Spread our Bird Dust onto a plate, then press the chicken pieces firmly into the mixture
(Optional) Want it crunchier? Dip the coated chicken back into the buttermilk and then back into the coating one more time.
Once the the chicken's fully coated, let it rest for 20 minutes in the fridge. Trust us, it makes all the difference!
(Optional) If you're like us and you don't like small patches on your chicken that aren't coated. Use any leftover coating to give it a final coating, just before cooking
Cooking
Deep fry at 165°C (350°F) until fully cooked. Want less oil? Use our Spray & Bake Oil (see our shop) and oven bake at 200°C (390°F) or Air Fry until cooked
Pour your Buffalo Sauce over the cooked chicken and garnish appropriately. Say grace, because your crunchy buttermilk fried chicken is now ready to devour.
Make some extra. You can enjoy it the next day. It's great cold in sandwiches, burgers or on it's own