By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 10
377 cal · 30 min
Deep Fried Buffalo Chicken Skewers
Recipe GLPR8d53f480043684
Crispy golden chicken cubes coated in seasoned flour, deep fried until tender and juicy inside, then tossed in a tangy, spicy buffalo sauce made with butter, Frank's hot sauce, and a touch of Tabasco for a classic American appetizer or main course. Perfect for feeding a crowd.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 pounds Boneless skinless chicken breast
2 cups All-purpose flour
1½ teaspoons Salt
1½ teaspoons Black pepper
12 tablespoons Unsalted butter
3 tablespoons Cider vinegar
12 tablespoons Frank's hot sauce
1½ teaspoons Tabasco sauce
6 cups Vegetable oil
Directions
Cut the boneless skinless chicken breasts into 1½-inch cubes.
In a shallow bowl, combine the all-purpose flour, salt, and black pepper. Mix well to distribute seasonings evenly.
Working in batches, coat the chicken cubes thoroughly in the seasoned flour mixture, shaking off any excess.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Use a thermometer to ensure accurate temperature.
Carefully place the floured chicken cubes into the hot oil in batches, being careful not to crowd the pot. Fry for 6–8 minutes per batch until golden brown and the internal temperature reaches 165°F.
Remove the fried chicken with a slotted spoon and drain on paper towels.
While the chicken fries, prepare the buffalo sauce by melting the unsalted butter in a saucepan over medium heat.
Stir in the cider vinegar, Frank's hot sauce, and Tabasco sauce until fully combined. Keep warm on low heat.
Once all chicken is fried, transfer to a large bowl and pour the warm buffalo sauce over the pieces. Toss gently until all pieces are well coated.
Thread the coated chicken cubes onto wooden or metal skewers and serve immediately while hot.
Comments
This is an appetizer that checks every Charlotte box: chicken breast is reliable at any of the six major chains, buffalo sauce costs almost nothing to make from butter, vinegar, and hot sauce—all pantry basics—and the ingredient list has zero specialty demands. The stated 30 minutes is honest if you're using pre-cut chicken; budget an extra five minutes if you're cutting breast into skewer-size pieces yourself. The real strength is the payoff-to-effort ratio for feeding ten people at a party or tailgate, though these are best eaten hot and same-night, so leftovers reheat poorly. A minor caveat: deep frying ten skewers in batches requires active attention and splatter management, so this is more of a hands-on crowd-pleaser than a set-and-forget weeknight dish.
Sign in or create a free account to add your review.
