Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Buffalo Chicken Bites

on 12/26/2011

Hope that everyone had a wonderful Christmas!  We certainly did!  God is just too good and we were surrounded by love.

We were blessed to have our “extended family” for dinner yesterday.  For some reason, i just wasn’t feeling the whole turkey and ham thing and, after consulting with Michael and Ashley (Stef wasn’t around to vote–worked WAY too many hours lately), decided on Mexican food.  We had Sour Cream Enchiladas (from a previous post), Chicken Enchiladas, Tamale Pie, homemade refried beans, rice, Cilantro-Lime sauce (will have to post this one–very good), fried ice cream, and sopapillas.  We ate too much, laughed a lot, and just enjoyed the day.

Later on last night, we had chill time and watched Miracle on 34th Street.  Isn’t that a wonderful movie?  Everything about it is spot on–the actors as the characters, the writing, the story line.  Lots of fun.  We had kind of a meatfest/snack supper—maybe not healthy, but after all the sweets lately, it was pretty good.  Little Smokies, Sausage Balls (the new and improved version with cream cheese!) and a new recipe, Buffalo Chicken Bites.  They’re very tasty!  Just serve them with Ranch or Blue Cheese dressing and you’ve got a winner.  I tried the Cilantro-Lime sauce with them but it just wasn’t quite the right thing.  That’s okay.  I can detect a taco or fajita in the very near future.

If you need a snacketizer for New Year’s Eve, i really do recommend these little babies.  Oh, and thanks to Christina at for posting them!  Ya done good!

Buffalo Chicken Bites

Buffalo Chicken Bites

3 cups shredded, cooked chicken

1/4 to 1/2 cup hot sauce, to taste

3 1/2 oz. cream cheese, softened  (or do like i did and just cut the 8 oz block in half!)

1 3/4 cup sharp Cheddar cheese, grated

1/4 cup green onions, chopped (i skipped this due to some family members and it was fine)

1 cup all-purpose flour

4 eggs, lightly beaten

3–4 cups Corn Flake crumbs, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.

Combine chicken, cream cheese, hot sauce, cheddar cheese, and green onions.

Scoop out a large tablespoon of filling, forming into about a 1 1/2″ ball, and place onto a plate or separate baking sheet. Repeat with the remaining filling.

You will need 3 shallow dishes: one for flour, one for the eggs, and one for the Corn Flake crumbs.

Dredge your chicken ball in the flour to coat it.  Next, dip it in the eggs to coat, followed by the crumbs.  Place on the lined baking sheet and bake for 20–25 minutes.  Serve with Ranch or Blue cheese dressing.


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