Goya-Style Boneless Buffalo Chicken Bites

Name: Goya-Style Boneless Buffalo Chicken Bites
Prep time: 10M
Total time: 35M
Yield: 8 Servings
Ingredients: 4 boneless, skinless chicken breast halves (about 2 lbs.), cut into ¾” pieces; 2 tsp. GOYA® Extra Virgin Olive Oil; 2 tsp. , or 4 cloves garlic, finely chopped; 1 tsp. GOYA® Red Wine Vinegar; 1 packet GOYA® Cubitos Chicken Bouillon; 1 packet Sazón GOYA® with Coriander and Annatto; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ½ tsp. Dijon mustard; ½ tsp. sugar; Corn Oil; Flour, for dredging; ¼ cup butter (½ stick); ¾ cup GOYA® Hot Sauce; 2 packets Sazón GOYA® with Coriander and Annatto; 1 tbsp. brown sugar

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<h2 class="subheader">Masitas de Pollo Picantes</h2> Making crisp and saucy buffalo chicken at home is so easy when GOYA®’s in your pantry! Start with boneless white meat chicken, marinate in GOYA®’s signature spice mix, fry until crisp, then toss in a vibrant hot sauce. When these GOYA®-Style Boneless Buffalo Chicken Bites are on the menu, you can always find a reason to celebrate!

Total Time

35m

Prep Time:10m

Yields:8 Servings

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Ingredients

For the Chicken:

boneless, skinless chicken breast halves (about 2 lbs.), cut into ¾” pieces

2 tsp.

GOYA® Extra Virgin Olive Oil

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2 tsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

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1 tsp.

GOYA® Red Wine Vinegar

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1 packet

GOYA® Chicken Flavored Bouillon

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1 packet

GOYA® Sazón with Coriander and Annatto

Buy at Shop.goya.com

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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Find in-store

½ tsp.

Dijon mustard

½ tsp.

sugar

GOYA® Corn Oil, <a href="/products/vegetable-oil/" title="Vegetable Oil">Vegetable Oil</a> or <a href="/products/canola-oil/" title="Canola Oil">Canola Oil</a>, for frying

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Flour, for dredging

For the Sauce:

¼ cup

butter (½ stick)

¾ cup

GOYA® Hot Sauce

Buy at Shop.goya.com

Find in-store

2 packets

GOYA® Sazón with Coriander and Annatto

Buy at Shop.goya.com

Find in-store

1 tbsp.

brown sugar

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Directions

Kitchen View

Step 1

In large zip-top bag (or in large container with lid), add chicken, olive oil, garlic, vinegar, bouillon, Sazón, Adobo, mustard and sugar. Seal bag and massage to coat chicken in marinade. Transfer chicken to refrigerator. Chill at least 30 minutes, or up to 24 hours.

Step 2

Bring chicken to room temperature 30 minutes before cooking. Meanwhile heat butter in medium saucepan over medium heat until melted. Stir in hot sauce, Sazón and brown sugar; bring hot sauce to boil. Reduce heat to low. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Remove pot from heat; keep warm.

Step 3

Heat 2” oil in large, heavy saucepan over medium-high heat until temperature registers 350°F on deep-fry thermometer. (Or, heat deep fryer to 350°F.) Toss chicken in flour, patting off excess. Fry chicken in batches until golden brown and cooked through, about 4 minutes per batch. Using slotted metal spoon, transfer chicken to paper towel-lined plate to drain.

Step 4

Transfer fried chicken to saucepan with hot sauce. Using spoon, stir chicken to coat in sauce. Transfer chicken to serving platter. Serve warm.

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Recipe Tags

Goya-Style Boneless Buffalo Chicken Bites

Prep Time: 10m

Total time: 35m

Yields: 8 Servings

Ingredients

For the Chicken:

boneless, skinless chicken breast halves (about 2 lbs.), cut into ¾” pieces

2 tsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

1 tsp.

GOYA® Red Wine Vinegar

1 packet

GOYA® Chicken Flavored Bouillon

1 packet

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp.

Dijon mustard

½ tsp.

sugar

GOYA® Corn Oil, <a href="/products/vegetable-oil/" title="Vegetable Oil">Vegetable Oil</a> or <a href="/products/canola-oil/" title="Canola Oil">Canola Oil</a>, for frying

Flour, for dredging

For the Sauce:

¼ cup

butter (½ stick)

¾ cup

GOYA® Hot Sauce

2 packets

GOYA® Sazón with Coriander and Annatto

1 tbsp.

brown sugar

Directions

Step 1

Step 2

Step 3

Step 4

Transfer fried chicken to saucepan with hot sauce. Using spoon, stir chicken to coat in sauce. Transfer chicken to serving platter. Serve warm.

Return

Kitchen View

Goya-Style Boneless Buffalo Chicken Bites

Prep Time: 10m

Total time: 35m

Yields: 8 Servings

Ingredients

For the Chicken:

boneless, skinless chicken breast halves (about 2 lbs.), cut into ¾” pieces

2 tsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

1 tsp.

GOYA® Red Wine Vinegar

1 packet

GOYA® Chicken Flavored Bouillon

1 packet

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp.

Dijon mustard

½ tsp.

sugar

GOYA® Corn Oil, <a href="/products/vegetable-oil/" title="Vegetable Oil">Vegetable Oil</a> or <a href="/products/canola-oil/" title="Canola Oil">Canola Oil</a>, for frying

Flour, for dredging

For the Sauce:

¼ cup

butter (½ stick)

¾ cup

GOYA® Hot Sauce

2 packets

GOYA® Sazón with Coriander and Annatto

1 tbsp.

brown sugar

Directions

Step 1

Step 2

Step 3

Step 4

Transfer fried chicken to saucepan with hot sauce. Using spoon, stir chicken to coat in sauce. Transfer chicken to serving platter. Serve warm.

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Goya-Style Boneless Buffalo Chicken Bites

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Red Wine Vinegar

Chicken Flavored Bouillon

Sazón with Coriander and Annatto

Adobo All-Purpose Seasoning with Pepper

Corn Oil

Hot Sauce

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Easy, Homemade Recipes for This Season

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Recipe Tags

Goya-Style Boneless Buffalo Chicken Bites

Ingredients

Directions

Goya-Style Boneless Buffalo Chicken Bites

Ingredients

Directions

Reviews

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