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Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels

Buffalo Bites Bowl: Crispy Potatoes & Shaved Brussels Delight

A hearty Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels, perfect for any occasion, combining roasted potatoes with tangy buffalo sauce.
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Course: Main Dishes
Cuisine: American
Keyword: Buffalo Bites Bowl, Buffalo Chicken, Crispy Potatoes, crowd-pleaser, quick dinner, shaved Brussels
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 bowl
Calories: 600kcal

Equipment

  • Oven
  • large skillet
  • Baking Sheet
  • Mixing bowl
  • small bowl

Ingredients

For the Chicken

  • 1 lb Boneless, skinless chicken breast or thighs This cut ensures tender, juicy bites.
  • 1 cup All-purpose flour Provides a light coating that becomes crispy.
  • ½ cup Cornstarch Adds extra crunch.
  • 1 tablespoon Garlic powder Infuses delicious flavor.
  • 1 tablespoon Onion powder Complements garlic for savoriness.
  • 1 teaspoon Smoked paprika Introduces smokiness.
  • 1 teaspoon Kosher salt Enhances overall flavor.
  • 1 teaspoon Black pepper Adds warmth.
  • 1 large Large egg Helps coating adhere.
  • ¼ cup Milk or water Thins egg mixture.
  • 2 tablespoon Neutral oil For frying.

For the Buffalo Sauce

  • ½ cup Hot sauce Use Frank’s RedHot style.
  • ½ cup Unsalted butter Adds richness.
  • 1 tablespoon Honey or brown sugar Optional; balances the heat.
  • 1 teaspoon Garlic powder Intensifies the flavor.
  • 1 pinch Salt Adjust to taste.

For the Potatoes

  • 1 lb Baby gold potatoes or Yukon Gold potatoes Creamy texture.
  • 2 tablespoon Olive oil For roasting.
  • 1 tablespoon Garlic powder Seasoning.
  • 1 teaspoon Smoked paprika Enhances roasted flavor.
  • 1 teaspoon Kosher salt Key to flavor.
  • 1 teaspoon Black pepper Adds seasoning.

For the Brussels Sprouts

  • 1 cup Brussels sprouts Trimmed and shaved.
  • 2 tablespoon Olive oil Coating for roasting.
  • 1 tablespoon Lemon juice or apple cider vinegar Adds freshness.
  • 1 tablespoon Dijon mustard Provides zest.
  • 1 tablespoon Honey or maple syrup Sweetens the dressing.
  • 1 teaspoon Kosher salt Adjust to liking.
  • 1 teaspoon Black pepper Enhances flavor.
  • 1 clove Small garlic clove Optional for extra freshness.

For Toppings

  • ½ cup Crumbled blue cheese or feta Optional, for creaminess.
  • 1 cup Ranch or blue cheese dressing For drizzling.
  • 2 tablespoon Green onions Sliced for garnish.
  • 1 stalk Celery stalk Optional, for crunch.
  • to taste Extra hot sauce For added spice.

Instructions

Cooking Instructions

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • Halve the baby gold potatoes or cut larger Yukon Gold potatoes into 1-inch chunks. Rinse under cold water and pat very dry.
  • Toss potatoes with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Spread in a single layer on the baking sheet and roast for 25–35 minutes, flipping halfway.
  • Thinly slice the trimmed Brussels sprouts and place them in a mixing bowl.
  • Whisk together olive oil, lemon juice or apple cider vinegar, Dijon mustard, honey or maple syrup, kosher salt, black pepper, and minced garlic if using. Pour over Brussels sprouts and toss.
  • In a shallow bowl, whisk the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. In another bowl, whisk egg and milk or water until smooth.
  • Pat chicken pieces dry and dip in egg wash followed by the flour mixture, ensuring they are evenly coated.
  • Heat oil in a large skillet over medium-high heat. Fry chicken in batches for 3–5 minutes per side until golden brown and cooked through. Use a thermometer to ensure an internal temperature of 165°F (75°C).
  • In a small saucepan, combine hot sauce, butter, honey or brown sugar (if using), garlic powder, and a pinch of salt over low heat until butter melts.
  • Toss warm fried chicken in a large bowl with buffalo sauce to coat evenly.
  • Assemble the bowls with crispy potatoes, marinated Brussels sprouts, and buffalo chicken. Sprinkle with blue cheese or feta, green onions, and drizzle with dressing.
  • Serve immediately while everything is hot and crispy, allowing for extra hot sauce to taste.

Notes

Ensure chicken is patted dry before coating for optimal crispiness. Serve immediately for best texture.

Nutrition

Serving: 1bowl | Calories: 600kcal | Carbohydrates: 45g | Protein: 35g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 150mg | Sodium: 1200mg | Potassium: 800mg | Fiber: 5g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 80mg | Calcium: 15mg | Iron: 10mg