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Buffalo Chicken Bites

Makes 48

Meat

3 cups Chicken, cooked

Produce

1/4 cup Green onions

Refrigerated

4 Eggs

Breakfast Foods

3 cups Corn flakes cereal

Condiments

1/4 cup Hot sauce

Baking & Spices

1 cup All-purpose flour

Dairy

1 3/4 cups Cheddar cheese, sharp or medium
3 1/2 oz Cream cheese
  • clover meadows

    Buffalo Chicken Bites Yield: 48 small or 30 medium sized Serving Size: 2 bites 3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded) 1/4 to 1/2 cup hot sauce (or more to your taste) 3 1/2 oz. cream cheese, softened 1 3/4 cups sharp or medium shredded cheddar cheese 1/4 cup sliced green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and green onions. Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet (not lined) until ready to dip. In three separate bowls, set out the flour, eggs and Corn Flakes. 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. **If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350?F for 25 to 30 minutes, until crispy and golden brown.

  • Erin McLaughlin

    Baked Buffalo Chicken Bites #superbowl #tailgate #football #appetizer #side #dish #chip #dip #bake #buffalo #chicken #bite

  • Stacey Fritchley

    Perfect 4 Football Season: Buffalo Chicken Bites

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