I made it for our Halloween football watching party and they were such a hit. The only change I would've made to the recipe would've been to double it! These went so fast! I think everyone loves buffalo chicken dip, and this was such a new fun way to eat it without having to stand over the chip and dip bowl. Just put
The recipe can take a little time since you have to roll and dip each ball individually, so it certainly helps to have another set of hands! When you first pull them out of the oven, they'll be a little soft from the melting cheese, but if you let them sit for a minute or so before transferring them to a plate, they harden back up and will be easier to eat!
Make these for your next tailgate or party!
Buffalo Chicken Bites
from Plain Chicken
Ingredients
- 3 cups shredded cooked chicken
- 1/4 to 1/2 cup hot sauce (or more to your taste)
- 3 1/2 oz. cream cheese, softened
- 2 cups sharp or medium shredded cheddar cheese
- 1 tsp onion powder
- 1 cup all-purpose flour
- 4 eggs, lightly beaten
- 3 – 4 cups Corn Flakes cereal, crushed
Directions
Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.
Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.
In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.
Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.
In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
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