Buffalo Chicken Bites

We continue onto Week 4 of College Football, which means another delicious Football bite! 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. These crispy bites are crusted in corn flakes and baked to crispy perfection. They are perfect for snacking, appetizers, parties and tailgating. One of Andrew’s favorite tailgating staples are hot wings dipped in blue cheese dressing. I wanted to try a healthier version of his favorite football treat, so when I stumbled upon this recipe on Nikki’s food blog, Pennies on a Platter, I knew they would be a hit!
These buffalo bites are super easy to make and can even be prepared beforehand if you are hosting a big tailgating party. Just prepare them and keep them in the fridge until ready to bake. They even freeze beautifully!

Buffalo Chicken Bites

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

Ingredients:

3 cups shredded cooked chicken
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

Directions:

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
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.

Recipe Note:
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.

Source: adapted from Pennies on a Platter originally adapted from Food Network

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