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Buffalo Chicken Bites

March 26, 2012 by Jaida 4 Comments

This weekend, like the many before, went by way too fast. I feel like I go to sleep on Friday, wake up and it’s already Monday! The weather was gorgeous though, and I enjoyed some time outside with the pup. This week, I am back on the wagon – the gym wagon, that is. You may remember my ambitious New Year’s resolution to go to the gym 4 days a week without exception. Well, three months into the year, and I am finally getting around to keeping that resolution. 4 a.m. comes very early, but I am determined to make it work. I’ll let you know tomorrow how day 1 went šŸ˜‰

Onto the food….the buffalo chicken extravaganza lives on with yet another delicous recipe. I saw these Buffalo Chicken Bites on Jessica’s blog, and I immediately added them to the laundry list of buffalo chickenĀ  deliciousness. I’d say these are definitely best served fresh from the oven – they aren’t leftover-type goodies. I enjoyed them with the beloved jalapeno ranch sauce, which added even more yummy kick. They are great for a snack to share, or for a meal on a “lazy” night. Who wouldn’t love a baked ball of buffalo chicken goodness?

Buffalo Chicken Bites
Source: Sunny Side Up In San Diego
Ingredients
  • 3 cups shredded cooked chicken
  • 1/4 to 1/2 cup hot sauce (I used Frank’s Buffalo Sauce)
  • 3 oz. cream cheese, softened
  • 2 Tbsp ranch or bleu cheese dressing
  • 1 3/4 cups sharp or medium shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1 cup all-purpose flour
  • 3eggs, lightly beaten
  • 2-3 cups Corn Flakes cereal, crushed
Preparation
  1. Preheat oven to 350 degrees and line a cookie sheet with foil or parchment paper.
  2. In a medium bowl stir together the cream cheese, hot sauce, and ranch (or bleu cheese).
  3. Mix inĀ the chicken, cheddar cheese, and green onions, stir to combine.
  4. Use a medium cookie scoop to createĀ even-sized balls.Ā Place the rounded portions on a cookie sheet andĀ refrigerate for 30 minutes.
  5. Place the flour, egg, and crushed corn flakes in three separate bowls. Roll each ball in the flour, shake off any excess flour and dip in the egg, then roll the ball in the cornflake crumbs until evenly coated. Place back on the cookie sheet.
  6. Bake for 20-25 minutes. Serve warm with ranch or bleu cheese dipping sauce.

Filed Under: Appetizer, Chicken, Main Dish Tagged With: Appetizer, Bite Size, Buffalo Sauce, Chicken, Finger Food

Previous Post: « Sammich Saturday: Cuban Sandwiches
Next Post: Taco Tuesday: Sweet Pork Tacos with Cilantro Ranch Sauce »

Reader Interactions

Comments

  1. Melissa @IWasBornToCook

    March 26, 2012 at 11:24 am

    I always say I want to make these but still haven't done it. Yours look so good and are making me crave them now, at 7:30am! šŸ™‚

    Reply
  2. Nicole, RD

    March 26, 2012 at 3:52 pm

    These are sooo good! Hubby's friends request them all the time…shocker! šŸ™‚

    Reply
  3. Brianna

    March 26, 2012 at 10:14 pm

    haha I was also thinking at 7:30am this morning that I could easily eat a plate of these. Yum.

    Reply
  4. Jessica

    March 29, 2012 at 2:29 am

    Yours look extra good and crispy! I can imagine they wouldn't make great leftovers, but when I make them they seem to disappear waaay before that would happen. Great idea with jalapeno ranch! Yum!

    Reply

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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