Superbowl Series: Part I

Buffalo Chicken Bites

Here we have part one of my Superbowl appetizer menu. Except you wont be getting part two until after the Superbowl, you'll just have to keep it in mind for future reference. For this  year's Superbowl party, I'm making  two apps, the first of which is a must have and really great for any party. Buffalo Chicken Bites. It's the new and improved buffalo wing, and it's mighty tasty. Although I decided it was a surprisingly tedious process, they were well worth it for a party food, but I probably wouldn't make these regularly seeing as there's a lot of prep work involved. Between shredding the chicken, crushing the cornflakes, and rolling each ball it turned into a long process, but still fun if you have some help.

I found this recipe on a few blogs and there were a couple variations but overall it's pretty basic and soooooo tasty and creative. The great thing about these is that you can freeze them if you need to make them ahead of time, or even make a big batch and cook them in small batches as you crave them. Give it a try and tell me what you think!

Buffalo Chicken Bites

Yield: about 48 small bites, or 30 medium bites

3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded)
1/4 to 1/2 cup hot sauce (I used Texas Pete hot sauce)
3 1/2 oz. cream cheese, softened
1 3/4 cups sharp or medium shredded cheddar cheese
1/4 cup chopped green onions
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 cups Corn Flakes cereal, crushed

Preheat oven to 350˚F.  Line a large baking sheet with parchment paper.  In a large bowl, mix the chicken, cream cheese and hot sauce until combined.  Stir in the cheddar cheese and green onions.

Using a small spoon, scoop out the chicken mixture and roll into about 1 1/2 inch balls.  

In three separate bowls, set out the flour, eggs and Corn Flakes.  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 with ranch or blue cheese dressing.

**If freezing for later, store the dipped and uncooked chicken balls  in the freezer until ready.  To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.