These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. Yield: 48 Bites 3 cups shredded cooked chicken Preheat oven to 350˚F. Line a large baking sheet with parchment paper. Recipe Note:
Buffalo Chicken Bites
1/4 to 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Place flour in a shallow dish.
In a second shallow dish, place eggs.
In a third shallow dish, Place cornflakes.
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 place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you.
Yield: 48 Bites
3 cups shredded cooked chicken
Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
If you’ve missed them, make sure to check out the rest of my College Football Bites:
Week One: Pizza Pretzel Bites
Week Two: Slow Roasted Pulled Pork
Week Three: Mini Corn Dogs
Week Four: Buffalo Chicken Bites
Week Five: Texas Chili
Week Six: Beer Battered Fried Pickles
Week Seven: Buffalo Wings
Week Eight: Queso Blanco Dip
Week Nine: Sloppy Joes
Week Ten: Ultimate Spicy Beef Nachos
Week Eleven: Spinach & Artichoke Dip
Week Twelve: Sweet & Sour Meatballs
Week Thirteen: Fried Mozzarella Sticks
One Year Ago: Pumpkin Bars with Cream Cheese Frosting