Buffalo Chicken Poppers
Ingredients:
- For the Buffalo Chicken Mix:
- 2 lbs chicken breasts
- 1 cup Frank’s RedHot Buffalo Sauce
- 1 cup ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 1.5 cups shredded sharp cheddar cheese
- 8 oz cream cheese, softened
- 1 scoop (about 2 tablespoons) sour cream
- For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups seasoned panko breadcrumbs
Instructions:
- Cook the Chicken:
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a baking sheet lined with parchment paper or lightly greased.
- Season the chicken with a pinch of salt and pepper.
- Bake the chicken in the preheated oven for 25-30 minutes or until fully cooked and the internal temperature reaches 165°F (74°C).
- Let the chicken cool slightly, then shred it using two forks or a stand mixer with a paddle attachment.
- Prepare the Buffalo Chicken Mix:
- In a large mixing bowl, combine the shredded chicken, Frank’s RedHot Buffalo Sauce, ranch dressing, garlic powder, black pepper, mozzarella cheese, sharp cheddar cheese, softened cream cheese, and sour cream.
- Mix thoroughly until all ingredients are well combined.
- Form the Poppers:
- Scoop out portions of the mixture (about 1.5-2 tablespoons each) and roll them into balls using your hands.
- Place the chicken balls on a baking sheet lined with parchment paper.
- Once all the balls are formed, place the baking sheet in the freezer for at least 2 hours to firm up. This will make the breading process easier.
- Bread the Poppers:
- Set up a breading station with three shallow bowls:
- In the first bowl, add the all-purpose flour.
- In the second bowl, beat the eggs.
- In the third bowl, add the seasoned panko breadcrumbs.
- Remove the chicken balls from the freezer.
- Roll each ball first in the flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs. Make sure each ball is fully coated in each layer.
- Set up a breading station with three shallow bowls:
- Cook the Poppers:
- Preheat your oven to 400°F (200°C) if you prefer baking, or heat oil in a deep fryer to 350°F (175°C) if you prefer frying.
- Baking: Place the breaded poppers on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 15-20 minutes, or until the poppers are golden brown and crispy.
- Frying: Carefully place the breaded poppers into the hot oil and fry for 3-5 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve:
- Serve the buffalo chicken poppers hot with extra ranch or blue cheese dressing on the side for dipping. Enjoy!
Tips:
- For extra crispy poppers, you can double-coat them by repeating the egg and panko steps.
- If you like it spicier, you can add a few dashes of hot sauce to the beaten eggs before breading.
- These poppers can be made ahead of time and frozen. After breading, freeze them on the baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the baking or frying time.
Enjoy your delicious buffalo chicken poppers!