Football season is here! That means it's time to break out the new appetizer and finger food recipes I've been wanting to try. My husband is a big fan of buffalo chicken and I've got lots of buffalo recipes saved for him. I saw this recipe over at Sweet Pea's Kitchen. Nate loved these! After his second bite he told me that it was a keeper recipe for sure! Love when I hit a home run! Enjoy.
3 cups cooked and finely shredded chicken (I made it easy and used a rotisserie chicken from Costco)
1/4 - 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened (I used fat free)
1 3/4 cups shredded cheddar cheese
1/4 cup green onions, chopped
1 cup all-purpose flour
4 eggs, lightly beaten
3-4 cups corn flakes, crushed
Preheat oven to 350˚F. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Place flour in one bowl, eggs in another, and corn flakes in another. Using a cookie scoop, scoop out some chicken mixture, roll into a ball then dip in flour, then egg, and then corn flakes. Place the finished bites on a tin foil lined baking sheet. Repeat with remaining chicken mixture. My size cookie scoop made just over 35 buffalo chicken bites. Bake at 350 degrees for 20-25 minutes. Serve with some extra hot sauce and ranch dressing. Enjoy!
Instructions for freezing:
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.
I shared this over at The Chicken Chick.