Buffalo Chicken Fritti


Chicken breast, celery, onions and seasoning blended with hot sauce for a buffalo style flavor with a kick

At a Glance

Item Code



2/4 lbs

Case Count

300 each


2.5" x 1.5" half moon

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Recipe Ideas

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Buffalo Chicken Fritti Mini Kabobs with Applewood Smoked Bacon and Guinness Poached Cipollini Onions

Ingredients (4 servings):

  • 1 cup Guinness Beer
  • 12 cipollini onions or pearl onions
  • 1 cup chicken stock
  • 2 tbsp. light brown sugar
  • 3 slices thick cut Applewood smoked bacon
  • Salt and pepper to taste


In a small skillet place beer, chicken stock, Cipollini onions and light brown sugar. Simmer until liquids are reduced to a dense syrup. Season with salt. Bake bacon at 350 F until crisp. Set aside and keep warm. Fry chicken buffalo bites for 2 minutes at 350F. Season with garlic salt and pepper. Place one buffalo chicken bite, one piece of bacon and one Cipollini onion on a skewer. Repeat steps for the rest of skewers. Serve immediately.

About the Dish:

“In Italian, “Fritti” refers to a fried dish. Our Buffalo Chicken Fritti is a spin on the Toasted ravioli and Buffalo Chicken Wings. Our Buffalo Chicken Fritti Ravioli is deep fried without breading, like the buffalo chicken wing. The spicy/savory filling and the crispy chip like texture of the pasta dough make an incredibly tasty and unique appetizer.”

Buffalo Chicken Fritti with Bacon Onion Marmalade

Ingredients (4 servings):

  • 20 pieces Buffalo Chicken Fritti
  • 1 lb bacon
  • 2 lbs onion, cut into ¼ inch half-moon slices
  • ½ cup apple cider
  • 1/3 cup light brown sugar
  • 1 tbsp. fresh thyme, stemmed
  • 1 tbsp. fresh rosemary, minced
  • Salt and pepper to taste


Bake bacon slices at 350 F until crisp. Finely chop bacon; set aside and collect bacon fat from baking tray. Place bacon fat in a large skillet. Add onions, cook until caramelized. Pour in apple cider, light brown sugar, bacon, thyme and rosemary. Simmer covered for 1 hour until cider is almost completely reduced (if mixture is drying out add ¼ cup of water at a time throughout the cooking time). Season with salt and pepper. Simmer for few minutes longer. Fry chicken buffalo bites for 2 minutes at 350F. Season with garlic salt and pepper and serve with bacon onion marmalade.

About the Dish:

“It is said that Buffalo wings were first prepared at the Anchor Bar in Buffalo, by Teresa Bellissimo. There was delivery mistake of wings instead of backs and necks for making the bar’s spaghetti sauce. Teresa came up with the idea of deep frying chicken wings and tossing in cayenne hot sauce. Since 2002 the National Buffalo Chicken Wing festival is celebrated in New York during Labor Day weekend.”

Loaded Buffalo Chicken Fritti

Ingredients (4 servings):

  • 2 celery stalks, white part removed
  • 1/3 cup Franks Red Hot
  • 1 oz. butter, melted
  • 1/3 cup ranch sauce
  • 3 tbsp. gorgonzola crumbles
  • 3 slices of bacon, finely chopped


Combine Franks Red Hot with melted butter and sheer with immersion blender. Heat up Franks Red Hot and ranch sauce separately. Shave celery with a potato peeler than place in ice-cold water to get the ribbons to curl. Cook bacon until crisp, set aside. Fry buffalo chicken bites for 2 minutes at 350F. Season with garlic salt and pepper. Arrange buffalo chicken bites onto serving platter then drizzle with ranch and Franks Red Hot. Top it off with bacon, gorgonzola crumbles and celery ribbons.

About the Dish:

“Buffalo Chicken Wings are typically served with ranch or bleu cheese dressing and celery. According to several sources, this was probably done as a way to contrast the spiciness of the hot sauce and to put a bit of greenery on the plate. We offered this presentation because it is a fun take on loaded nachos”

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