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Buffalo Chicken Bites

As autumn tip-toes into the midwest wrapping the trees in its golden, burnt orange, and scarlet robes, our minds go to apple picking, bon fires, pumpkin patches, warm scarfs, and knee-high boots.

One of the greatest things about fall is the food! Cinnamon drifting through the air as apple crumble bakes, the mouth-watering smell of hot blueberry buckle, and the first sip of pumpkin spice latte. Mmm-mm.

Another food staple of fall? Anything that can be eaten at a football party. As we hunker down in front of the television to see which team will win, we want some munches that’ll keep us full until half time.

Now, honest moment here, Handsome and I do not watch football. Like ever. But I grew up in a sport’s loving home and my Chicago friends can glare at me all they want, but thanks for my dad this girl is a true blue Packers fan. So tomorrow when the Pack takes on the Bears, you know who I’ll be cheering for (even though they are in LAST place right now).

No matter who you’re cheering for this season, make sure these little snacks show up at your party table.

Buffalo Chicken Bites

a.k.a. who needs chicken wings?

  • 3 cups shredded cooked chicken
  • 1/4 to 1/2 cup hot sauce (we used Frank’s hot sauce and the full half cup)
  • 3 1/2 oz. soft cream cheese
  • 1 3/4 cups shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1 cup flour
  • 4 eggs, lightly beaten
  • 3 – 4 cups crushed Corn Flakes cereal

Preheat your oven to 350 degrees. No need to grease a baking sheet, line it with parchment paper instead.

Mix together chicken, hot sauce, cream cheese, shredded cheese, and green onions. Form mixture into 20-25 balls (aim for 1 1/2 inches) and place onto a dish.

Put flour in a bowl, eggs in another bowl, and crushed Corn Flakes in a third bowl. Dip each chicken ball into the three bowls (flour, then eggs, then Corn Flakes). Put dipped chicken balls onto lined parchment baking sheets.

Bake for 25 minutes. Serve hot with ranch or blue cheese dressing for dipping delight! Enjoy.

Go Pack Go!!

I originally saw this recipe on the Pennies on a Platter blog and she adapted it from  The Food Network via Macaroni and Cheesecake and Made by Melissa.

 

About Jess Keller

I'm an author, wife, and speaker. Just a normal person, full of imperfections, who's chasing hard after their dream.

3 responses »

  1. Yum! These sound great Jess and can be made gluten free by picking gluten free corn flakes!

    Reply
  2. this sounds slammin’. Definitely gonna give this a try. Thanks! (go Steelers!)

    Reply
  3. They are so easy and fun! I didn’t even think about the gluten free aspect, but they totally are. Also, you can freeze them for later (before cooking) then cook from frozen, just add 5 mins cooking time!

    Reply

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