Gluten Free Hot Wing Chicken Bites

Borrowed and adapted to Gluten Free from Creole Contessa's Recipe. This recipe is high in protein from the chicken as well as the Greek Yogurt. I changed the recipe to Fat Free yogurt but you could also use the original recipe's low fat version.

I am glad to report that Ken's Chunky Blue Cheese dressing is Gluten Free per their statement on their page. The original recipe calls for Tabasco brand Hot Sauce. Unfortunately, according to Tabasco's list of their products that are Gluten Free their regular Hot Sauce isn't on the list of gluten free products. So I suggest going with Frank's Red Hot Sauce because it IS, for sure, gluten free.

Hot Wing Chicken Bites 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 1/2 lb. boneless, skinless, chicken breast
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
2 eggs, beaten
2 cups Bob's Red Mill All-purpose flour
Extra Virgin Olive Oil
gorgonzola cheese, to garnish

For the Wing Sauce:

1 cup of Frank's Red Hot Sauce
1 cup of Kens blue cheese salad dressing
1/4 cup of Chobani Greek Yogurt Fat Free, Plain

Directions:

To prepare wing sauce, place all ingredients into a bowl and mix well. Reserve one cup of mixture to marinate chicken in.

Place remaining sauce in a small saucepan, bring to boil, reduce heat and simmer for about 5 minutes. Remove from heat and set aside. 

To prepare chicken, mix seasoning blend and set aside.  Place flour into a bowl season with 1 tablespoon of seasoning blend, mix well and set aside. 

Rinse chicken and pat dry, cut chicken into 2 inch chunks and place into a bowl.  Add beaten eggs, 1 cup of wing sauce and remaining seasonings to chicken and mix well.

Refrigerate until ready to use.

Heat oil in a large pot, filling only half way with oil to prevent splatters. When oil reaches 350 degrees, it's ready to fry the chicken.

Place chicken chunks into seasoned flour in small batches. Fry chicken for about 7-8 minutes, turning over while cooking.

Remove chicken from fryer and drain on paper napkins.

Place chicken in bowl that has a lid, add some of the wing sauce and toss until coated in wing sauce. Repeat until all the chicken has been cooked, do not crowd the pan.

Garnish with gorgonzola cheese.