Buffalo Chicken Bites

by Erin {Lemon Sugar} on February 6, 2011 · 4 comments

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My husband is obsessed with Buffalo Chicken.  Wings, dip, tenders, pasta, even the Subway sandwich.  Since I don’t eat meat off the bone, (I know, I’m strange) until recently I’d never really tried anything flavored with hot sauce.  In the past year or so, since the influx of Buffalo chicken recipes and entrees at various restaurants, I’ve discovered that I do really like the flavor!

A good friend of mine makes an amazing Buffalo Chicken dip, and I’m sure that will make an appearance on this blog at some point in the future, but I thought I’d mix it up a little and go with the Buffalo Chicken bite for today’s post.  These are easy and sinful and delicious…I recommend you try them soon!  They are perfect for parties and entertaining – you can make them ahead and freeze them, and just pop them in the oven half and hour before you guests arrive.

Serve them with some Ranch or Blue Cheese dressing, and garnish with celery!

Ingredients:
1 grocery-store rotisserie chicken, skinned and shredded.  Approximately 3 cups of chicken.
4 oz cream cheese, softened
1/2 cup Franks Hot Sauce (don’t substitute, Franks is the best)
4 green onions, finely chopped
1 3/4 cup shredded cheese, cheddar, Colby jack or Mexican blend would be best
4 cups finely crushed corn flakes or panko bread crumbs, your choice.
4 eggs, lightly beaten
1 cup flour

Directions:
In a large bowl, use a fork to combine cream cheese and hot sauce.   Once combined, add chicken and combine thoroughly.  Add shredded cheese and green onions, stir until combined.

Set up your dipping stations.  Lay out three flat bowls.  In one bowl, put the cup of flour.  In another, place your crushed corn flakes or panko.  In the last bowl, beat your 4 eggs.

Get your baking dishes ready – you’ll need one large or two small cookie sheets, lined with parchment paper, wax paper or a silpat mat.  Have these close to you because you’re going to be a goopy-finger mess and you’ll need somewhere to put your dipped bites when you’re done with them.

Here’s where you’ll get messy!  Use your hands to roll your chicken mixture into golf ball size balls.  Then, each ball will go through the three step dipping process.  First, roll it in flour to coat.  Second, roll the ball in the egg mixture, and finally roll it in the cornflake/panko mixture.  Place the ball on the cookie sheet.  Repeat until all the balls are rolled.

You can do two things here:  you can bake them and serve them immediately, or you can freeze them and bake them later.  If you’re going to serve them immediately, bake them in a 350 degree oven for 25-30 minutes.

To freeze them, for best results you’ll want to flash freeze them first – put the baking sheet directly into the freezer for 15-20 minutes.  Then, remove and place the frozen bites into an airtight container until you’re ready to use them.  To bake frozen balls, you’ll want to add about 5 minutes to the baking time, so bake them 30-35 minutes.

Enjoy!

Source:  Adapted from an AWESOME blog – Pennies on a Platter

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  • http://www.blogger.com/profile/13550160128672213130 All Things Yummy

    These look delicious and perfect for a football weekend.

  • http://www.blogger.com/profile/04689870162069962263 Jen

    My husband loves buffalo anything. I will definitely be making these sometime this week!

  • http://penniesonaplatter.com Nikki @Pennies on a Platter

    Hi Erin! I’m really glad you enjoyed this recipe, but I don’t see where you have linked to your original source. Looks like you adapted the recipe from my blog (http://penniesonaplatter.com/2010/09/16/buffalo-chicken-bites/), so I would appreciate the credit. I’m sure it just slipped your mind. Thanks! -Nikki

  • http://www.lemon-sugar.com Erin @ Lemon Sugar

    @Nikki @Pennies on a Platter

    Nikki – of course! This was back in the very early days of my blog before I understood the sourcing etiquitte. I’ve tried to go back and add them everywhere, but I know I’ve missed some. I’ve updated the recipe to include a link to your site.

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