Gator Bait Bites are crispy country-fried chicken nuggets marinated in buttermilk, Frank's RedHot sauce, and sriracha, then coated in a flour-cornmeal mixture and pan-fried to golden brown. They're served with a bold swamp sauce blending chili sauce, mayo, hot sauce, and barbecue sauce for a tangy, spicy dip.
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Combine the Chicken Breast (3), Buttermilk (1 cup), Frank's® RedHot® Sauce (1/4 cup) and the Sriracha (2 Tbsp). Stir to coat the chicken well. Cover and refrigerate between 30 minutes to 4 hours. Drain the chicken.
In a shallow bowl, beat the Egg (1) and stir in the Milk (1/2 cup). In a separate shallow bowl or dish, combine the All-Purpose Flour (1 cup), Cornmeal (3 Tbsp), Powdered Confectioners Sugar (1 Tbsp), Salt (1/8 tsp), Ground Black Pepper (1/8 tsp) and Paprika (1/4 tsp).
Heat about a fourth of the Vegetable Oil (1/2 cup) in a large skillet over medium to medium high heat.
In batches, dip the chicken into the milk and egg mixture, then into the flour mixture. Cook a few minutes on each side until the chicken "gator bait" pieces are browned and the chicken is cooked through. Continue cooking until all pieces are cooked.
For the Swamp Sauce combine Chili Sauce (4 Tbsp), Mayonnaise (3 Tbsp), Frank's® RedHot® Sauce (3 Tbsp), Barbecue Sauce (2 Tbsp), Yellow Mustard (2 Tbsp), Worcestershire Sauce (1 Tbsp), Garlic (1/2 tsp), Paprika (1/2 tsp) and Ground Black Pepper (1/4 tsp) in a small bowl. Whisk to combine well.
Serve gator bait with swamp sauce and enjoy!
Refrigerate cooked bites up to 3 days in an airtight container. Reheat in a 350°F oven for 8–10 minutes to restore crispness; avoid microwave.
Yes. The recipe allows marinating between 30 minutes to 4 hours; overnight (up to 12 hours) will intensify the spice and flavor.
Cook a few minutes on each side until the breading is browned and the chicken is opaque throughout. The internal temperature should reach 165°F.
Yes. Combine all swamp sauce ingredients in a bowl and refrigerate up to 3 days. Whisk before serving.
Vegetable oil works best as listed in the recipe. Heat over medium to medium-high heat and fry in batches to maintain temperature.
Yes, but cut them into bite-sized pieces similar to the breast nuggets. Thighs stay moist but may take slightly longer to cook through.
