Sunday, January 8, 2012

Recipe #2 - Buffalo Chicken Bites

Last night, we tried new recipe #2 of the year... Buffalo Chicken Bites. Here is where I originally got the recipe from: I did make a few adjustments, to better suit our preferences (and what I had). As a warning, this recipe is a little more labor intensive that I would've guessed... and it's pretty messy.

Ingredients (according to how I made them):
*4 cups of chicken, cooked and shredded (approx 2 large chicken breasts)
*2/3 c Frank's buffalo hot sauce (use less, for less "kick")
*4 2/3 reduced fat cream cheese, softened
*2 c sharp cheddar cheese, grated
*1 c all purpose flour
*4 eggs lightly beaten
*4 cups Corn Flakes, crushed

First, preheat the oven to 375. Bake the 2 large chicken breasts for approx 25 minutes (until no longer pink). Allow them to cool for approximately 10-15 minutes. Use two forks to separate/shred the chicken.

Line a large cookie sheet with either parchment paper or foil, and set it aside. Combine shredded chicken, hot sauce, cream cheese and cheddar cheese in a large bowl. Mix until all ingredients are well blended. (To help soften the cream cheese, I stuck it in the microwave for about 15-20 seconds, and it was perfect for mixing.) Put flour, eggs and corn flakes into their own separate bowls.

Get a spoonful of the chicken mixture and roll into about 1 to 2 inch balls. I recommend making all of the balls first, and setting them aside on plate or platter until all of them are made and ready to be coated. After forming the balls, dip each of them first into the flour, followed by the egg, and finally the crushed corn flakes. Set each coated ball onto the lined cookie sheet. **Note: For my batch yesterday, 4 cups of corn flakes was not enough, but that will really depend on your preference. I was hoping for a very crunchy final product, which I didn't quite achieve.** Preheat the oven to 350. Bake for 20-25 minutes (until golden brown). Serve with ranch or blue cheese (if you like).

A few personal notes:
1. Prep time: 60 minutes total - 15 minutes to shred chicken, 45 minutes to make the bites
Cook time: 50 minutes total - 25 minutes for chicken breasts, 25 minutes for final product

2. The recipe, as stated above, could easily serve 6-8 people (I think). I will make only half of it for a small group of 2-4.

3. In the future, I'll probably try the less healthy alternative of battering and deep frying these, just to achieve a little crunchier final product. If I do, I'll follow up with how they turned out. :)

Happy Cooking! TTFN


Lindsay said...

This sounds amazing! Keep up the recipes!