Thursday, July 28, 2011
Buffalo Chicken Bites
I am a sucker for anything "buffalo chicken". When I first saw this recipe I was dying to try it, but since I do not fry things at home, it never happened. So imagine my excitement when I saw a baked version. These were incredible and I didn't even miss the fact that they were not fried. Confession: There is a part of me that wants to make a big patty out of this mixture and eat it like a sandwich.
Adapted from Pennies on a Platter
3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (or more to your taste)
4 ounces cream cheese, softened
1 3/4 cups sharp or medium shredded cheddar cheese
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups panko breadcrumbs
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.
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 (not lined) until ready to dip.
In three separate bowls, set out the flour, eggs and panko. Dip each chicken ball first into the flour, then the egg and ending with the panko. 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 parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
Recipe Rewind: White Bean and Roasted Red Pepper Dip and Chili Lime Rice