I’ve been waiting to make this appetizer since the start of college football season and never quite got around to it. I seem to enjoy buffalo chicken dips and bites over actual chicken wings. I suppose it has something to do with the messiness usually present with buffalo wings. The bites reminded me a lot of the Buffalo Chicken Dip previously posted. Cornflakes are coated on the outside of the bites to provide some crunch; all that is left is a quick dunk it some ranch or bleu cheese. This was the perfect snack to enjoy during weekend football games. To cut down on prep time, the bites can be made and placed in the refrigerator until ready to bake.
I hope everyone has a great weekend…only a few days left before Thanksgiving!
Buffalo Chicken Bites
3 cups cooked chicken, shredded
1/4 to 1/2 cup hot sauce (adjust to your level of heat)
3 1/2 oz cream cheese, softened
1 3/4 cup cheddar cheese, shredded
1/4 cup green onion, diced
1 cup all purpose flour
4 eggs, lightly beaten
3 to 4 cups cornflakes cereal, crush (I used Special K)
Ranch (or bleu cheese) dressing
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, mix together the chicken, cream cheese, and hot sauce until combined. Stir in the cheddar cheese and green onions. Using a small cookie scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate until ready to dip.
In three separate bowls, set out the flour, eggs, and cornflakes. Dip each ball into the flour, then egg, then cornflakes. Place on the parchment lined baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
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