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–+ servings
Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels

Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels Delight

A zesty Buffalo Bites Bowl featuring crispy potatoes and shaved Brussels sprouts for a delicious twist on classic wing night favorites.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main dishes
Cuisine American
Servings 4 bowls
Calories 540 kcal

Equipment

  • Oven
  • Large baking sheet
  • Mixing bowls
  • small saucepan
  • large skillet

Ingredients
  

For the Chicken Bites

  • 1 pound Boneless, skinless chicken breast or thighs Use thighs for extra juiciness and flavor.
  • 1 cup All-purpose flour This helps create a crispy coating when pan-frying.
  • ½ cup Cornstarch A secret ingredient that enhances crispiness!
  • 1 teaspoon Garlic powder Adds a savory depth to the chicken.
  • 1 teaspoon Onion powder Complements the garlic for a well-rounded flavor.
  • 1 teaspoon Smoked paprika Provides a subtle smokiness to the chicken.
  • 1 teaspoon Kosher salt Essential for enhancing all the flavors.
  • 1 teaspoon Black pepper A staple that adds just the right amount of heat.
  • 1 large Egg Binds the coating to the chicken pieces.
  • 2 tablespoons Milk or water Makes the egg mixture smoother for better coating.
  • Oil Neutral oil Essential for frying, choose oils with high smoke points.

For the Crispy Potatoes

  • 1 pound Baby gold potatoes or small Yukon Gold potatoes Their creaminess pairs well with the crispiness.
  • 2 tablespoons Olive oil Helps the potatoes roast beautifully and adds flavor.
  • 1 teaspoon Garlic powder Similar to the chicken, it enhances flavor in the potatoes.
  • 1 teaspoon Smoked paprika A sprinkle gives the potatoes color and a unique flavor.
  • 1 teaspoon Kosher salt Vital for seasoning the potatoes.
  • 1 teaspoon Black pepper Use freshly ground for the best taste.

For the Shaved Brussels Sprouts

  • 1 pound Brussels sprouts When shaved, they offer a delightful texture and taste.
  • 2 tablespoons Olive oil Coats the sprouts for roasting and adds richness.
  • 1 tablespoon Lemon juice or apple cider vinegar A splash brightens the dish with acidity.
  • 1 teaspoon Dijon mustard Adds a tangy depth to the dressing.
  • 1 teaspoon Honey or maple syrup Balances the acidity with a touch of sweetness.
  • 1 teaspoon Kosher salt Enhances the overall flavor of the sprouts.
  • 1 teaspoon Black pepper Brings a mild spiciness to the mix.
  • 1 small Garlic clove Optional, but adds lovely aromatics and flavor.

For Serving

  • ½ cup Crumbled blue cheese or feta Optional, for creamy richness that pairs well with the spice.
  • ½ cup Ranch or blue cheese dressing A drizzle ties all the flavors together.
  • 2 tablespoons Green onions Fresh and crispy, they add a pop of color and flavor.
  • 1 stalk Celery Optional, adds crunchy texture to the bowl.
  • to taste Extra hot sauce For those who like an extra kick!

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • Halve the baby potatoes or cut larger Yukon Gold potatoes into 1-inch chunks. Rinse them under cold water and pat dry with a kitchen towel.
  • In a large bowl, toss the potatoes with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until coated.
  • Spread the seasoned potatoes on the baking sheet, cut side down. Roast for 25-35 minutes, flipping halfway through.
  • While potatoes roast, thinly slice the Brussels sprouts and place in a mixing bowl.
  • In a small bowl, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, honey, kosher salt, and black pepper. Pour over sprouts and toss to marinate.
  • In a shallow bowl, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. In another bowl, whisk the egg with milk.
  • Dry the chicken pieces and dip each in the egg mixture then coat thoroughly in the flour mixture. Set aside.
  • Heat neutral oil in a skillet over medium-high heat. Fry chicken in a single layer for 3-5 minutes per side until golden brown.
  • In a small saucepan, combine hot sauce, butter, honey (if using), garlic powder, and a pinch of salt. Warm until smooth.
  • Remove chicken from skillet and toss in a bowl with the warm Buffalo sauce until coated.
  • To assemble, divide crispy potatoes among bowls, top with marinated Brussels sprouts and saucy chicken. Add optional toppings.
  • Drizzle with ranch dressing and extra hot sauce to taste before serving.

Notes

This dish is a delightful crowd-pleaser and a healthier alternative to fast food. Customize with your favorite toppings!

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 42gProtein: 28gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 950mgPotassium: 1000mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 45mgCalcium: 75mgIron: 3mg
Keyword Buffalo Bites Bowl, crispy potatoes, easy weeknight meal, healthy dinner, Shaved Brussels
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