Monday, September 27, 2010

Buffalo Chicken Bites

After seeing these on multiple blogs I like to read, I decided we better try them for a football Saturday. I got the version I used from Pennies on a Platter, who quotes all of her sources if you'd like to see :) They evolved from a deep-fried concoction to a crushed cornflake covered baked item. I used the chicken I cooked overnight to make these. I wound up freezing a ton of them, which will be perfect for our next get-together. Maybe we'll even try them deep-fried the next time we have a fish fry! The only thing I would change for next time is to make even smaller balls out of them. The inside is almost a dip-like consistency when they first come out, although it sets up as they stand. I think if they were even smaller, the ratio of inside to surface crunch would be just perfect!Buffalo Chicken Bites

Yield: 44 medium sized bites (I would say you'd need 3-4 per person as an appetizer if you had two other appetizer options)

~5 cups shredded cooked chicken (I cooked a 4 lb chicken, skinned and deboned in, then shredded it in my food processor (basically ground) and it yielded about 5 cups
~3/4 cup mild buffalo wing sauce (adjust to your own tastes)
5 oz softened low fat cream cheese
2 cups shredded sharp cheddar cheese
1/4 cup sliced green onions or chives, optional
1 cup all purpose flour
4 eggs, beaten
4 cups Cornflakes, crushed

Preheat oven to 350 F (if baking same day). Line a baking sheet with a Silpat or parchment paper.
Combine chicken, cream cheese, and hot sauce. Stir in cheddar cheese and green onions.
Use a small scoop in order to make even bites. Scoop and roll into a small ball. (I rolled them all and put them on a plate, then dipped them all at the same time)
Make a line up of 3 shallow bowls or pie plates. Put the flour in the first, the egg in the second, and the crushed cereal in the third. Put the baking sheet by the cereal.
Dip chicken ball into the flour, then egg, then cereal, then place on baking sheet. (Always use one hand to dip in the flour and toss into the egg, the other hand to actually dip and remove from the egg and toss into the cereal, and back to the first hand to roll in cereal and place on sheet so that you don't find yourself washing your hands after every two dips!)
Bake for 25 minutes. Serve warm with ranch or bleu cheese dressing!

A tip from Pennies on a Platter: If you're freezing them, go all the way up until where you're ready to bake them (but don't bake!). Place the baking sheet in your freezer for about 20 minutes, then transfer the chicken balls to a freezer bag (same method with freezing cookie dough). To bake, place the frozen chicken balls back onto a lined baking sheet and bake at 350 F for 25 to 30 minutes.

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