It's Football Friday again - my favorite day of the week! We are heading down to the game bright and early tomorrow morning. It is another big game, but aren't they all?!
I really think this recipe screams "Tailgate Food"! This is basically bite size buffalo chicken dip. I really love buffalo chicken dip, so I knew I would like these puppies. I was right. They were really good. It is all the flavor of a chicken wing, without all the mess!
I used a rotisserie chicken and shredded it in my food processor (it's just easier that way). I planned ahead and made these a few days before the tailgate and froze them. On game day, I just popped them in the oven right before we headed to the parking lot. Easy!
Buffalo Chicken BitesPennies on a Platter
- 3 cups shredded cooked chicken
- 1/4 to 1/2 cup hot sauce (or more to your taste)
- 3 1/2 oz. cream cheese, softened
- 2 cups sharp or medium shredded cheddar cheese
- 1 tsp onion powder
- 1 cup all-purpose flour
- 4 eggs, lightly beaten
- 3 – 4 cups Corn Flakes cereal, crushed
Preheat oven to 350˚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 onion powder.
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 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 baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.