When it comes to the “buffalo chicken” flavor, I am admittedly a late adopter. The Ex loved buffalo wings. Well, any kind of wings, really. It’s like guy code or something. And Nick started liking buffalo chicken anything a few years ago.
So basically, if you can’t beat them, join ’em.
When I was trying to figure out what I was making for our recent Girls Night In party, I knew that our current potluck offerings were heavy on the sweet side (not that that’s a bad thing, of course), so I concentrated on finding something savory to balance it out a bit. And I turned to the easiest source of inspiration.
Pinterest. Natch.
Namely my Appetizers board, because I wanted finger food. I pinned this recipe for Baked Buffalo Chicken Bites ages ago. Simple, easy to find ingredients, the buffalo chicken flavor profile that everyone likes, and baked (so healthier).
Win/win.
I did give pause when I saw the directions, because it was a bit fiddly and time consuming for a last minute addition to a party menu. Particularly when I don’t want to be stucking dredging chicken bites in flour, egg, and crumbs when everyone is arriving. I’d much rather be drinking Mom Juice.
And as I was in the kitchen dredging while everyone was filtering in, I swore I probably wouldn’t make these again.
Because of the dredging.
But that’s probably not true.
Because these fiddly and time consuming Baked Buffalo Chicken Bites are pretty darn tasty.
They have the heat of buffalo chicken, are perfectly bite size, and a bit healthier because they’re baked.
And the first platter I put out was gone within minutes.
And really, in the grand scheme of things, they took all of thirty minutes to make. So whining aside, they’re worth making.
Good for a little bite when you have friends over. An appetizers-only party. Tailgating. A cozy night in when you just want to have finger food and pop in a movie. Whenever.
Make ’em. Dredge them. And all will be good.
Tomorrow? Book review!
PS Speaking of Pinterest, did you know that the White House has an official Pinterest page? This might be the hippest White House we’ve had since the days of Jackie O. I also found out that the White House actually invited bloggers/pinners to a small little fete there over the Christmas holidays – how cool is that?!
Baked Buffalo Chicken Bites
Yield: 48 Bites
Ingredients:
3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions
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, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Place flour in a shallow dish.
In a second shallow dish, place eggs.
In a third shallow dish, Place cornflakes.
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.
Recipe Note:
If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350?F for 25 to 30 minutes, until crispy and golden brown.
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I hate dredging also. It’s so messy!! But I’m glad to hear these were worth it.
Joanne recently posted..Recipe: Banana Chocolate Chip Cupcakes with Bourbon Cinnamon Buttercream
OH YUM! Will need to be trying these soon. Putting corn flakes on the grocery list and green onions
Ooh, these look awesome! My fiance is from the Buffalo area, so we constantly get into conversations about “real” wings versus “fake” wings, etc. I have a feeling he would love these!
Meg recently posted..Book review: ‘The Pretty One’ by Lucinda Rosenfeld