Buffalo Chicken Skewers Recipe

Name: Buffalo Chicken Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dip:; 3/4 cup reduced-fat sour cream; 1/3 cup light mayonnaise; 4 ounces blue cheese, crumbled; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon red wine vinegar; Salt and pepper; Chicken:; 4 tablespoons unsalted butter; 1/2 cup hot wing sauce such as Frank's RedHot; 1 tablespoon sugar; 1/2 teaspoon white vinegar; 1 tablespoon cayenne; 1/2 cup all-purpose flour; 1 1/2 pounds skinless, boneless chicken breasts, cut into 40 1-inch cubes; 1/4 cup vegetable oil; Carrot and celery sticks, optional

Servings: persons

Dip:
3/4 cup reduced-fat sour cream
1/3 cup light mayonnaise
4 ounces blue cheese, crumbled
1/4 teaspoon Worcestershire sauce
1/4 teaspoon red wine vinegar
Salt and pepper
Chicken:
4 tablespoons unsalted butter
1/2 cup hot wing sauce such as Frank's RedHot
1 tablespoon sugar
1/2 teaspoon white vinegar
1 tablespoon cayenne
1/2 cup all-purpose flour
1 1/2 pounds skinless, boneless chicken breasts, cut into 40 1-inch cubes
1/4 cup vegetable oil
Carrot and celery sticks, optional

1
Make dip: Pulse sour cream, mayonnaise, blue cheese, Worcestershire sauce and vinegar in a food processor until mixture has blended into a chunky sauce. Season with salt and pepper. Cover and chill until ready to use. (Dip can be made up to 2 days ahead.)
2
Make chicken: Stir butter, hot wing sauce, sugar and vinegar in a pan over medium-low heat until butter has melted. Remove from heat. In a large ziplock bag, mix cayenne, 1 tsp. pepper, 2 tsp. salt and flour. Add half of chicken and toss until well coated.
3
In a large skillet, warm half of oil over medium-high heat. Remove chicken from bag, shaking off excess coating. Add to skillet and cook, turning on all sides, until chicken is crispy and no longer pink in the middle, about 6 minutes. Drain on paper towels. Wipe out skillet and repeat, tossing remaining chicken in coating and cooking in remaining oil.
4
Rewarm hot sauce mixture in a pan or microwave. Pour over chicken in a large bowl; toss well to coat. Thread 2 pieces of chicken onto 20 small skewers. Serve with dip and carrots and celery, if desired.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Dip:, 3/4 cup reduced-fat sour cream, 1/3 cup light mayonnaise, 4 ounces blue cheese, crumbled, and more.

Yes, Buffalo Chicken Skewers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Chicken Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions