for making Buffalo Chicken Poppers with every step and tip to help you make them perfectly crispy, creamy, and delicious.


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

  1. 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.
  1. 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.
  1. 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).
  1. 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.
  1. 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.
  1. 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!

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