Buffalo chicken bites
Hold the presses. Just when I thought I had my Super Bowl food line-up ready I found these. We test drove them last night and they got enthusiast thumbs-up all around. They have a super crunchy crust surrounding a spicy, cheesy, chicken interior. The hot sauce gives them a kick in the pants!
- 1 cup all-purpose flour
- 3 eggs, lightly beaten
- 1 1/2 cups corn flakes cereal, crushed
- 1 1/2 cups Panko crumbs
- 3 cups cooked chicken, chopped to 1/4-inch dice
- 1/4 cup hot sauce (such as Tabasco)
- 3 1/2 ounces cream cheese, softened
- 1 3/4 cups shredded sharp cheddar cheese
- 3 tablespoons chopped green onions
Preheat oven to 350˚F.
Prepare work area for bound breading: Place flour in a shallow bowl. In second shallow bowl pour beaten eggs. Combine crushed corn flakes and Panko crumbs in third shallow bowl.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. (You can use a wooden spoon for mixing, but I found my hands worked better.)
Roll chicken mixture into 1 1/4-inch balls, approximately 1 1/2 tablespoons. Tip: If you have a mini ice cream scoop, it makes portioning easier.
Dip each chicken ball first into the flour, and shake excess flour off. Then dip in the egg and roll in the crumbs. Place on a parchment or Silpat lined baking sheet. Bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing and celery sticks.