Friday, October 21, 2011

Buffalo chicken bites

Everyone has had (and if you haven't you're seriously missing out) a version of the buffalo chicken dip, which may or may not be my favorite appetizer ever.  It's so easy, and soooooo good. So when I saw these buffalo chicken bites on Pinterest, it was "pinned" immediately and I patiently waited for a time to make them.  These aren't great for tailgating like the dip, since there's no working oven around, so it had to be a house gathering....and out pops Michelle's birthday!  A bunch of us invaded the Mohrs' house for some of Mark's killer chili and an Iowa football game (even though a lot of us are Cyclones)...and proceeded to munch on some appetizers all evening.  This was one of them...

It's got the same ingredients with a couple additions, but nothing too crazy.

3 cups shredded cooked chicken (I always go with the whole rotisserie chicken and debone it since it seems to be tastier that way)
1/2 cup Frank's hot sauce (or a little more if you want it to fight your tongue)
4 oz cream cheese
2 cups medium shredded cheddar cheese

Mix all that up very, very well and then ball the mixture up and lay out on a plate.

Now you will need:

1 cup flour
4 eggs, beaten
3-4 cups panko

Add each of those to their own bowl for dipping, like so:

Dip the balls (hehe, I giggled even typing that, Im such a 5th grader) into the flour first, then the egg, and finally cover with panko before adding to the greased pan. Bake at 350 degrees for 25-30 minutes...

I apologize that I do not have the mind to remember photos when I'm chowing down at a this is as good as your eyeballs get unless you make them at home.  I will say these taste exactly like the dip, but they are a lot more work and a lot more mess.  It's much simpler to throw the ingredients in and let them melt before dipping some chips in the I won't be making these again. But if you want a fancier way to serve the buffalo chicken dip for next house shindig, this might be the way to go!

P.S. If you wanted to freeze these for later, throw them into the freezer on the baking sheet so they harden and then you can put them in freezer bags for later so they don't lose their shape....

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