Buffalo Chicken Mini Bites Recipes

Steps:

• Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl. Dip chicken pieces in the egg; transfer chicken to flour mixture and coat completely.
• Heat oil in a saucepan over medium heat.
• Fry coated chicken pieces in the hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
• Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute. Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a medium bowl, combine cream cheese, dressing mix, sour cream, chicken, celery and 1/2 cup cheese. Spoon mixture into fillo shells. Top each with wing sauce and sprinkle with 1/4 cup remaining cheese.
• 3. Bake at 350 degrees F. for 5 minutes.
• 4. Remove from oven. Sprinkle with sliced spring onion. Serve immediately.
• 5. Makes 30 snacks

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
• Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon cream cheese mixture into the center of each dough piece. Pull dough over filling and press into other edge of dough; crimp edges together using a fork.
• Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
• In medium bowl, mix chicken, cream cheese, 1 cup of the Mexican cheese and the Buffalo wing sauce until well blended.
• Place 1 wonton skin in each muffin cup. Spoon chicken mixture evenly into cups.
• Bake 6 minutes. Sprinkle 1 teaspoon of the remaining Mexican cheese into each cup. Bake 2 minutes longer or until wontons are lightly browned and cheese is melted. Garnish with green onion tops. Serve warm.