These buffalo chicken bites are coated in crunchy pretzels, baked until golden, and then tossed in tangy, spicy buffalo wing sauce. Serve with a creamy cilantro ranch for a bright, refreshing finish.
With cilantro ranch!
These bite-sized buffalo chicken pieces are crunchy on the outside thanks to a pretzel crust, and juicy inside. After baking, they’re brushed with buffalo wing sauce and finished with fresh chives and cilantro for color and flavor.
Don’t skip the cilantro ranch — it’s cooling, creamy, and pairs perfectly with the heat.
I make a lot of chicken finger recipes, but these bites stand out. They’re essentially pretzel-crusted chicken, finished with classic buffalo sauce — simple and irresistible.
They’re perfect for parties, game day, or a casual weeknight meal — cute, handheld, and packed with flavor.
If you like buffalo chicken, other recipes to consider are buffalo chicken wraps, meatballs, pizza, and chopped salad. These bites are a great addition to any spread.
My baked chicken fingers and nuggets are popular because they’re crunchy without deep-frying. Baking on a wire rack lets air circulate so the crust gets crisp while the chicken stays tender.
These bites are delicious on their own or served with the cilantro ranch for dipping.
The cilantro ranch I recommend is my favorite homemade ranch base boosted with lots of cilantro. It brightens the dip and complements the buffalo flavor beautifully. It’s also great on vegetables, as a spread for sandwiches, or as a general all-purpose dip.
These bites work for dinner, appetizers, parties, or late-night snacks. They beat store-bought frozen options and are easy to customize to your taste.
Pretzel Crusted Buffalo Chicken Bites
Pretzel Crusted Buffalo Chicken Bites
4
35 mins
25 mins
1 hr
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- Kosher salt and pepper
- 2 cups mini pretzel twists, crushed
- 1 teaspoon garlic powder
- 2 eggs, lightly beaten
- ¾ cup buffalo wing sauce
- 2 tablespoons unsalted butter
- Chives, for topping
- Fresh cilantro, for topping
Cilantro Ranch
- 1 cup plain Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- ⅓ cup chopped fresh cilantro
- 3 tablespoons fresh chives (or 1 tablespoon dried)
- 2 tablespoons fresh dill (or 2 teaspoons dried)
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and pepper, to taste
Instructions
- Cut the chicken into 1–2 inch cubes, keeping pieces roughly the same size.
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
- Season the chicken with salt and pepper. Pulse pretzels in a food processor until mostly fine crumbs remain, then transfer to a bowl and stir in the garlic powder.
- Lightly beat the eggs in a separate bowl.
- Coat each chicken piece in egg, then press into the pretzel crumbs so they adhere. Place on the prepared rack. When all pieces are coated, spray them with avocado or olive oil spray.
- Bake for 12 minutes, flip gently, spray the other side, and bake another 10–12 minutes until cooked through and crisp.
- While chicken bakes, warm the buffalo wing sauce with the butter in a small saucepan until combined. As soon as the chicken is done, brush the sauce over the bites. Top with chives and cilantro.
- Serve immediately with the cilantro ranch.
Cilantro Ranch
- Add all cilantro ranch ingredients to a blender or food processor and blend until smooth. Store in the refrigerator in a sealed container for up to one week.
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Crave worthy.