Buffalo Chicken Poppers Recipes

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, cook the butter and the hot sauce until bubbly.
• Toss the chicken in the sauce until evenly glazed.
• Enjoy!

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
• Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
• In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
• Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
• Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
• Enjoy!

Steps:

• Preheat oven to 325°. Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

Steps:

• 1. Finely chop your chicken and celery. Next season up your chicken with some beau monde, salt and pepper to taste. Mix together the chicken, celery, cheeses or sour ceam and Frank's hot sauce.
• 2. Separate the crescent rolls into the 8 triangles and cut in half. Or use seamless dough and cut into 16 triangles, whichever works easier. Press down gently on each triangle to flatten out. Place about 1 1/2 tbsp of the mixture in the center. Pull up one corner at a time to the center to close up the popper.
• 3. Place the uncooked popper down into the Ninja cooker or use your oven. Set Ninja to 375 degrees for about 15 minutes. Cover and cook until poppers are a golden brown. For me, it was about 7 to 8 minutes on each side. Watch and turn according to your oven's cooking temp.
• 4. Remove from the Ninja or stove and set on a plate. Have your sliced veggies and dip ready to go.
• 5. Plate up your poppers, veggies and favorite dips and they are ready to serve. Still lovin' on the Buffalo flavors? I've got you covered with 2 other recipes posted below.
• 6. I also have a buffalo chicken sliders recipe posted that is from Weight Watchers and they are incredible and low in points too. Here is link. https://www.justapinch.com/recipes/main-course/chicken/weight-watchers-buffalo-chicken-sliders.html?p=1
• 7. I also have a recipe for the buffalo dip and here it is. https://www.justapinch.com/recipes/main-course/chicken/smokey-buffalo-chicken-dip.html?p=2 and on this recipe you'll see that you can make other things with the leftover dip too.

Steps:

• Preheat oven to 425ºF.
• Working lengthwise, slice each jalapeno in half. Scrape the seeds and ribs out of each jalapeño.
• Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.
• Scoop some of the chicken mixture into each half of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.
• Bake the peppers until tender and heated through, about 15 minutes. Serve warm.