BUFFALO CHICKEN POPPERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, chili powder, flour, eggs, oil, butter, hot sauce
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 10 poppers
Number Of Ingredients 10
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!
Nutrition Facts : Calories 175 calories, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
BUFFALO CHICKEN POPPERS
If you love buffalo chicken dip that is so addicting you will love these baked poppers. My husband Anthony adores "buffalo" flavored meals. When we are out for lunch one of his most requested sammies is a Buffalo chicken sandwich, so this is a great alternative. Smaller bites of a great combination of flavors with less guilt too....
Provided by Kimberly Biegacki
Categories Other Appetizers
Time 25m
Number Of Ingredients 9
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.
BUFFALO WING POPPERS
These buffalo chicken poppers combine the flavor of hot wings and jalapeño appetizers to make a snack greater than the sum of their parts. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 40 appetizers.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BUFFALO CHICKEN JALAPENO POPPERS
This recipe was featured on the Rachel Ray show in October, 2009 as a quick and healthier version of the traditional popper. It's a very spicy, yet savory version of the appetizer. The original recipe calls for 18-20 jalapeno peppers, but I just used 10 and cut them in half to use both halves to fill. It also called for rotisserie chicken, but I substituted with chicken breast to cut down on cost and time.
Provided by CrunkFrack
Categories Chicken Breast
Time 35m
Yield 20 poppers, 4 serving(s)
Number Of Ingredients 7
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.
CHICKEN POPPERS
Wrapped in bacon, these cute chicken bites can be served with your favorite dipping sauce. "I made up this recipe using a few food items that were on hand," explains Charlene Crump from Montgomery, Alabama. "It was an immediate hit!"
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 25-30 appetizers.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness; cut into 1-1/2-in. strips. Spread each with 1 teaspoon ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken roll-up; secure each with a toothpick., In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Serve warm. Refrigerate leftovers.
Nutrition Facts :
BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: cream cheese, heavy cream, shredded chicken, shredded monterey jack cheese, shredded cheddar cheese, McCormick® Onion Powder, freshly ground black pepper, Frank's® RedHot® Original Cayenne Pepper Sauce, jalapeñoes, bacons, panko breadcrumbs, olive oil, blue cheese, blue cheese
Provided by Frank's RedHot
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 14
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!
BUFFALO POPPERS - FROM SEMI-HOMEMADE W/ SANDRA LEE
These looked so yummy on her show. I love they used honey instead of butter for a more healthful version of a classic. Note --- These are SUPER hot! I love spicy food and they were a bit spicy for me. Cut down the hot sauce/add extra honey if you're looking for a more "mild" flavor. :)
Provided by megs_
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes.
- Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes.
- Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.
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4.7/5 (3)Category Main Course, SnackCuisine AmericanTotal Time 25 mins
- Bring two large pots of water to a boil. Place the chicken breast in one. Cut the ends off of the plantains. Cut the plantain into 2" pieces and boil until tender. Peel and place in a food processor or blender. Blend until it just forms a dough, a few seconds at most.
- While the chicken and plantains are boiling bring a small post of water to a boil and boil the cashews for 6 minutes or until soft. Drain and transfer to a food processor. Pour in the olive oil, and lemon. Blend until smooth and creamy. If it's too thick add a bit of hot water a little at a time. Set aside.
- Shred the chicken and place in the food processor with the buffalo sauce. Pulse until minced but not creamy or mushy. Set aside.
- Combine all of the seasoning for the ranch (just the seasoning, not the mayo, lemon, or water - that will be used for the ranch dressing), set aside.
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- While the potatoes bake, bring a large potof lightly salted water to a boil and boil the chicken breast until it is no longer pink inside (about 15-20 minutes.)
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- Place the slices of bacon in a large skillet over medium heat. Cook until the bacon is very browned and crispy, then remove it to a plate to drain, and pour off the fat from the skillet.
- While the bacon cooks, mix the chicken, Frank’s RedHot sauce, and mayonnaise together in a medium bowl.
- When the bacon has finished cooking, place the jalapeños in the skillet. Cook, turning occasionally, over medium heat until they are lightly seared on the edges and bottoms and beginning to soften. It may be necessary to cook them in batches. Place thejalapeño halves cut-side-down to drain on a plate when they are finished cooking.
- Turning them cut-side-up as you go, spoon a generous portion of the filling into each jalapeño cavity.
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Servings 4Calories 329 per servingTotal Time 40 mins
- Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
- To make the chicken poppers, combine all of the popper ingredients (reserving 1 tbsp of green onion for topping) in a large mixing bowl and thoroughly mix.
- Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
- Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through to 165 F.
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3.3/5 (7)Category AppetizerCuisine AmericanTotal Time 35 mins
- Cut peppers in half lengthwise, leaving stems intact; scrape out and discard the seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. You can place the filling in a ziploc bag and snip off the corner to pipe it into the peppers. Just make sure your hole is big enough so the chicken can get through.
- Place in a greased baking pan. It helps to place them close together so they don't fall over. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
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- Add the bacon to a skillet over medium heat. Cook, stirring occasionally, until the bacon is rendered & crisp. Use a slotted spoon to carefully transfer the bacon to a paper towel-lined plate. Set aside.
- Use a small knife to remove 1/3 of each pepper lengthwise (reference photos, above). Use a small spoon or a finger to remove the seeds & any excess ribs from the inside of the pepper. Trim any excess stems as needed. Set aside.
- Add the bacon, cream cheese, chicken, cheddar, and buffalo sauce to a medium bowl. Use an electric mixer or wooden spoon to combine.
- Spoon 1-2 tablespoons of the buffalo chicken mixture into each prepared pepper. Use the back of the spoon or your fingers, as needed, to press the buffalo chicken filling into the nooks & crannies of the pepper.
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