Wednesday, July 13, 2016

Buffalo Chicken Dip Bites

Have you guys ever tried that yummy buffalo chicken dip at parties? Usually with tortilla chips or celery- its so good!

Technically I set out to make a "buffalo chicken croquette" but once I bit into these little guys, I had to change the name! They taste exactly like little bite sized morsels of that favorite dip, but no dipping is required!

A quick tip to shredding your chicken is to throw it into your Kitchenaid mixer with the paddle attachment and whisk it around a couple of times. Just be careful when you're mixing in the other ingredients that you don't whip it too much, or it kinda becomes gooey and the chicken gets lost. 

If you try them, let me know how they turn out for you!

Keep Reading for the Recipe!


2 lb chicken breast, cooked and shredded or finely diced
16 oz cream cheese, softened
4 oz crumbled blue cheese (or another cheese if you don't like blue)
2 eggs, beaten
3/4 c hot sauce (we used Texas Pete, Frank's would be good!)
2 c panko bread crumbs
4-6 c oil, for frying

1. Mix cream cheese, chicken, hot sauce, blue cheese and eggs. Stick in fridge for 30 minutes or more for flavors to blend.
2. Turn cooking oil on to about 350.
3. Take cream cheese mixture out of fridge and roll into balls a little smaller than golf balls. Roll in panko. 
4. Put back in fridge until oil is up to temperature.
5. Drop 4 or 5 in hot oil at a time, carefully, and cook until golden brown and floating.
6. Drain on paper towels. Repeat with remaining balls.

Might be good to dip in ranch, but we didn't even need it!

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