Buffalo Chicken Bites Recipe 455 Recipes

HOMEMADE BUFFALO SAUCE

Steps:

• For the buffalo sauce, quarter the cold stick of butter lengthwise. Make eight cuts across so that the butter is cut into tiny cubes. Transfer to the refrigerator until ready to use. Add Frank's hot sauce, onion powder, Kosher salt, and garlic powder to a small saucepan and place over medium heat. Stir and allow to come to a simmer.
• Reduce the heat to low. Begin adding in the butter 2-3 cubes at a time, whisking constantly. Once the butter has melted into the sauce, add another 2-3 cubes, and repeat until all of the butter has been incorporated. Do not rush this process.
• Once all of the butter has been added, remove the sauce from the heat and set aside until ready to use. Makes about 1 1/2 cup of sauce.
• Store-Bought Nugget Variation: 16 ounces (about 20) frozen chicken nuggets. Cook the chicken nuggets according to package directions, dip in prepared buffalo sauce and serve right away.
• Serves 4-6.

BUFFALO CHICKEN BITES RECIPE - (4.5/5)

Steps:

• To make make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside. Preheat oven to 400°F with rack in the middle of the oven. Line baking sheet with parchment/wax paper. Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly). Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

BUFFALO CHICKEN QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
• Bake in the preheated oven until browned around the edges, 18 to 22 minutes.

BUFFALO CHICKEN BITES

Steps:

• Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl. Dip chicken pieces in the egg; transfer chicken to flour mixture and coat completely.
• Heat oil in a saucepan over medium heat.
• Fry coated chicken pieces in the hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
• Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute. Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

WRAPPED BUFFALO CHICKEN BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
• Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon cream cheese mixture into the center of each dough piece. Pull dough over filling and press into other edge of dough; crimp edges together using a fork.
• Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, about 15 minutes.

BUFFALO CHICKEN EGG ROLLS

Steps:

• In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.
• In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.
• In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
• Meanwhile, sprinkle work surface with flour. Place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place about 2 rounded tablespoons chicken mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel.) Repeat with remaining egg roll skins and chicken mixture.
• Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Place egg rolls on parsley-lined serving platter. Serve with blue cheese dressing.