Love buffalo wings? Then you will love these Hot Chicken Buffalo Bites even more! They are super easy, much less messy, and are made with juicy chicken breasts so you won’t have to worry about any bones. The almond flour coating used here serves as a “dredge” in this recipe, and helps the hot sauce adhere to every inch of the chicken breast strips. This is a great appetizer or small meal, and goes well with sticks of celery and carrots, which help cool the palate.
Serves 6
• 3 large chicken breasts, cut into 2" strips
• 2 tablespoons almond flour
• 1⁄4 cup (960 ml) melted coconut butter
• 3 cloves garlic, peeled and minced
• 1⁄3 cup (720 ml) Frank’s Red Hot sauce
1. Place chicken pieces into a greased 21⁄2-quart slow cooker.
2. In a saucepan, whisk together the almond flour and melted coconut butter for 2–3 minutes to toast the flour. Slowly whisk in the garlic and Frank’s Red Hot sauce. Pour sauce over chicken in the slow cooker.
3. Cover and cook on high for 3 hours or on low for 6 hours. (If using a larger slow cooker, make sure to reduce cooking time by about half.) Serve with celery and carrot sticks.
FRESH GARLIC VERSUS GARLIC POWDER
In a pinch you can use 11⁄2 teaspoons (10 ml) garlic powder in this recipe. The garlic flavor won’t be quite as pungent and rich as it would if you used fresh garlic, but the dish will still be easy and enjoyable. If you do use fresh garlic, be sure to keep in a location with good air circulation. Do not store fresh garlic bulbs in plastic bags or sealed containers, as this can cause mold. Store the bulbs in a well-ventilated area, like a mesh or wire basket, to allow the garlic to breathe, and help extend its shelf life.
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Hot chicken buffalo bites bring all the flavor of buffalo wings with none of the mess — juicy chicken breast strips slow-cooked in a spicy Frank's Red Hot sauce. Toasted almond flour and coconut butter make the sauce cling to every inch of the meat. Set them out with celery and carrot sticks and watch the plate disappear.
Pro Tips
- Toast the almond flour in the coconut butter for the full 2-3 minutes. That step gives the sauce its nutty depth and helps it coat the chicken rather than slide off.
- If your slow cooker is larger than 2 1/2 quarts, cut the cooking time roughly in half. The chicken dries out quickly in a big, half-empty pot.
- Fresh garlic makes a real difference here — the sauce leans on that pungent richness. Garlic powder works in a pinch but tastes noticeably flatter.
- The celery and carrot sticks are not filler — their cool crunch is what cools the palate between bites of the spicy chicken.
Frequently Asked Questions
Can I make these buffalo bites with chicken thighs?
Yes, thighs stay even juicier in the slow cooker. Keep the cooking time the same and shred the meat slightly if you prefer smaller bites.
How long do leftover buffalo bites keep?
Up to 4 days in the fridge, stored in their sauce. Reheat gently on the stove — they are great stuffed into lettuce wraps the next day.
What can I use instead of coconut butter?
Ghee or grass-fed butter will give a similar rich sauce base, though the coconut butter keeps the recipe dairy-free.
Can I make these in the oven instead?
Yes — toss the strips in the sauce and bake at 400F for about 20 minutes, turning once, until the chicken is cooked through and the sauce is sticky.
Recipe Card
- 3 large chicken breasts, cut into 2" strips
- 2 tbsp almond flour
- 1⁄4 cup melted coconut butter
- 3 cloves garlic, peeled and minced
- 1⁄3 cup Frank’s Red Hot sauce
- Place chicken pieces into a greased 21⁄2-quart slow cooker.
- In a saucepan, whisk together the almond flour and melted coconut butter for 2–3 minutes to toast the flour. Slowly whisk in the garlic and Frank’s Red Hot sauce. Pour sauce over chicken in the slow cooker.
- Cover and cook on high for 3 hours or on low for 6 hours. (If using a larger slow cooker, make sure to reduce cooking time by about half.) Serve with celery and carrot sticks.
In a pinch you can use 11⁄2 teaspoons garlic powder in this recipe. The garlic flavor won’t be quite as pungent and rich as it would if you used fresh garlic, but the dish will still be easy and enjoyable. If you do use fresh garlic, be sure to keep in a location with good air circulation.
Do not store fresh garlic bulbs in plastic bags or sealed containers, as this can cause mold. Store the bulbs in a well-ventilated area, like a mesh or wire basket, to allow the garlic to breathe, and help extend its shelf life.
