Buffalo boneless Bites

buffalo boneless bites
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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.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 10 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Buffalo Sauce, buttermilk fried chicken
Servings: 4 People
Author: White’s Gourmet Fried Chicken


  • 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

Buffalo Sauce


  • 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


  • 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


  • 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

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