Buffalo Chicken Mini Bites Food

BUFFALO BITES

Steps:

• Preheat air fryer to 350°. In a large bowl, combine cauliflower and oil; toss to coat. In batches, arrange cauliflower in a single layer in air-fryer basket. Cook until florets are tender and edges are browned, 10-15 minutes, stirring halfway through. In a large bowl, combine buffalo sauce and melted butter. Add cauliflower; toss to coat. Transfer to a serving platter. In a small bowl, combine dip ingredients. Serve with cauliflower and, if desired, celery sticks.

BUFFALO CHICKEN BITES

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.

HOMEMADE BUFFALO SAUCE

Steps:

• For the buffalo sauce, quarter the cold stick of butter lengthwise. Make eight cuts across so that the butter is cut into tiny cubes. Transfer to the refrigerator until ready to use. Add Frank's hot sauce, onion powder, Kosher salt, and garlic powder to a small saucepan and place over medium heat. Stir and allow to come to a simmer.
• Reduce the heat to low. Begin adding in the butter 2-3 cubes at a time, whisking constantly. Once the butter has melted into the sauce, add another 2-3 cubes, and repeat until all of the butter has been incorporated. Do not rush this process.
• Once all of the butter has been added, remove the sauce from the heat and set aside until ready to use. Makes about 1 1/2 cup of sauce.
• Store-Bought Nugget Variation: 16 ounces (about 20) frozen chicken nuggets. Cook the chicken nuggets according to package directions, dip in prepared buffalo sauce and serve right away.
• Serves 4-6.

BUFFALO CHICKEN BITES (BONELESS BUFFALO WINGS)

Steps:

• Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.
• Add the chicken to the cornstarch mixture; toss until evenly coated.
• Heat a 12" non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
• Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.
• Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.

BUFFALO CHICKEN POCKETS

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

BLAZEN' BUFFALO CHICKEN BITES

Steps:

• 1. Preheat your oven to 375 degrees. Next heat up your olive oil in a pan on medium heat. Dice up your chicken pieces and season with salt and pepper. Place in the pan and cook the chicken through but don't over cook it because it will cook more when it goes in the oven.
• 2. Take the chicken off the stove top and place it in a bowl. Pour the buffalo sauce over the chicken and mix and set aside.
• 3. Finely chop up the celery rib and green onions.
• 4. Throw those in your mixer with your cream cheese and ranch dressing mix and stir until it's all combined.
• 5. Sprinkle some flour on your counter top and unfold your puff pastry sheet. You can use a small roller to flatten the seams out if you want but it isn't nessascary. Next get a round biscuit or cookie cutter and cut out the circles.
• 6. Place them in a greased mini muffin pan.
• 7. Next place 1 teaspoon of the cream cheese mixture in the bottom and place the buffalo chicken on top. Drizzle chicken with extra sauce. Top with shreded parmesaen cheese. Bake at 375 for 18-20 minutes.

BUFFALO CHICKEN MINI 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

BUFFALO CHICKEN BITES

Steps:

• Melt margarine in a medium nonstick saucepan. Whisk in hot pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes.
• Remove chicken from pan and skewer each cube with a toothpick. Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.
• Blue Cheese Dipping Sauce.
• Mash blue cheese in a medium bowl, leaving some small lumps. Whisk in the sour cream, mayonnaise, lime juice, vinegar, and hot pepper sauce to taste. Transfer to a small bowl and serve with the chicken.