Buffalo Chicken Poppers Recipe
Ingredients
Buffalo Chicken Mixture
- 2 lbs cooked chicken breast (about 4 large breasts), shredded
- 1 cup Frank’s Red Hot Buffalo Sauce (adjust for desired spice level)
- 1 cup ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- 1½ cups shredded sharp cheddar cheese
- 8 oz cream cheese, softened
- 2 tablespoons sour cream (optional for extra creaminess)
Coating Ingredients
- 1 cup flour
- 2 large eggs, beaten
- 2 cups seasoned Panko breadcrumbs (or regular breadcrumbs with added seasoning of your choice, like paprika, salt, pepper, and Italian seasoning)
Instructions
- Prepare the Chicken Filling:
- In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, garlic powder, black pepper, mozzarella, cheddar cheese, softened cream cheese, and sour cream.
- Stir until everything is well combined, creamy, and all ingredients are evenly distributed.
- Forming the Poppers:
- Scoop out about 2 tablespoons of the mixture and, using your hands, roll it into a firm ball.
- Place each rolled ball onto a baking sheet lined with parchment paper. Repeat until you’ve used all of the chicken mixture.
- Freeze the formed poppers for 2-3 hours. This step is essential to make them easier to handle when breading and cooking.
- Set Up Your Breading Station:
- Place flour in one bowl.
- Beat the eggs in a second bowl.
- Place Panko breadcrumbs in a third bowl (for extra flavor, you can add a little salt, pepper, and a pinch of cayenne or paprika to the Panko).
- Breading the Poppers:
- Remove the frozen chicken poppers from the freezer.
- Roll each popper in the flour, making sure it’s coated evenly.
- Dip the floured popper into the beaten egg, allowing any excess egg to drip off.
- Roll the popper in the Panko breadcrumbs, pressing gently to ensure the crumbs stick. Place the breaded popper back onto the baking sheet.
- Cooking Options (Choose one of the following methods): A. Deep Frying:
- Heat a pot of oil (about 2 inches deep) to 350°F (175°C).
- Fry a few poppers at a time (avoid crowding the pot) for 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon to remove each popper and transfer to a plate lined with paper towels to drain any excess oil. B. Baking:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and arrange the poppers in a single layer.
- Lightly spray the tops of the poppers with cooking spray to help them get crispy.
- Bake for 15-20 minutes, or until golden brown and heated through. C. Air Fryer Option:
- Preheat your air fryer to 375°F (190°C).
- Arrange the poppers in the air fryer basket in a single layer (you may need to do multiple batches).
- Lightly spray with cooking spray.
- Cook for 10-12 minutes, or until golden and crispy, shaking the basket halfway through for even cooking.
- Serve and Enjoy:
- Serve warm with ranch or blue cheese dressing on the side for dipping.
- These poppers make a perfect appetizer or snack and are best enjoyed fresh!
Tips for Success
- Freezing Tip: Freezing the chicken mixture balls is crucial. If the mixture is too soft, the balls may fall apart when breading or cooking.
- Adjusting Spice Level: You can add more or less buffalo sauce to adjust the spice. For a milder flavor, mix in a little extra ranch dressing.
- Make-Ahead Option: You can freeze the breaded, uncooked poppers in a single layer. When ready to cook, add a few extra minutes to the cooking time if they’re still frozen.
Enjoy these Buffalo Chicken Poppers as a fun, flavorful twist on the classic dip!