These wonderfully tangy and spicy chicken bites are a healthier alternative to fried chicken wings and will make wonderful game day finger food. They are simple to make and easy enough to double or triple for larger crowds. You can also remove the hot sauce and swap out the buffalo seasoning with any of our awesome French Fry or Popcorn Seasonings for a milder kid-friendly version. Either way, they'll be a crowd pleaser!
|1 Lb.||Chicken Tenderloins, Cut Into Bite-Size Pieces|
|4 Tbsp, Divided||PS Buffalo Wing French Fry Seasoning|
|1 tsp||Hot Sauce|
|1 tsp||Garlic, Minced|
|1 tsp, Divided||Salt|
|1 tsp, Divided||Black Pepper|
|½ Cup||Gluten-Free All-Purpose Coating Mix|
|1 Box (10 oz.)||Gluten-Free Rice Panko Coating Mix|
|2 Tbsp||Grated Parmesan Cheese|
|½ tsp||Garlic, Granulated|
|1 Cup||Bleu Cheese or Ranch Dressing For Dipping|
1) In a large ziplock bag, place chicken pieces, 2 Tbsp of the Buffalo Wing French Fry Seasoning, minced garlic, 1/2 tsp salt & pepper, water and hot sauce. Seal and shake the bag to ensure all ingredients are completely combined. Open the corner of the bag to let out as much of the air as possible and place in the refrigerator. Marinate for at least 1 hour (up to 6 hours).
2) To prep for coating: Place GF All-Purpose Coating and 1 Tbsp Buffalo Wing French Fry Seasoning in a ziplock bag; shake well and set aside. Pour buttermilk into a shallow dish; set aside. In a large shallow dish or bowl, combine the GF Rice Panko Coating Mix, Parmesan Cheese, granulated garlic, 1/2 tsp salt & pepper and the last Tbsp of Buffalo Wing French Fry Seasoning; stir thoroughly and set aside. Spray a large baking sheet with non-stick cooking spray.
3) Once chicken pieces have marinated to your liking, place them in the bag of GF All-Purpose Coating and discard leftover marinade. Shake the bag well to ensure all pieces are coated. Remove pieces from bag and lay out on a large piece of parchment paper, large dish or a separate baking sheet.
4) One-by-one dip the coated pieces in the buttermilk just enough to coat. Do not soak the pieces! You just want a thin coating on the outside for the panko crumbs to stick to. Lastly, roll the pieces in the panko mixture. Lightly press the chicken pieces into the panko crumbs to get them to stick securely; set on your prepared baking sheet.
5) Once you have coated all the pieces, place in the refrigerator for a half hour. After that time, preheat the oven to 400°F. Place chicken in the oven and cook for about 10 minutes or until you notice them turning golden brown. With a tongs or spatula, gently turn the pieces over to get an nice even brown color on both sides. This also helps to ensure that they will have a nice crispness all-around. Cook for an additional 8 to 10 minutes.
6) Remove from oven and let cool slightly before serving. Serve with bleu cheese or ranch dressing.