Indulge in these protein-rich, oven-baked Buffalo Chicken Bites
Ingredients
- 3 cups shredded cooked chicken breast
- 1/3 cup premium hot sauce
- 3 1/2 oz. fat-free cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup green onions, finely chopped
- 1/2 cup all-purpose flour (used for dredging)
- 2 large eggs, lightly beaten
- 3 cups Corn Flakes cereal, crushed
Recommended Ingredients:
Frank’s RedHot Original Sauce: [View on Amazon]
*Expert Tip: Capsaicin in hot sauce can provide a temporary metabolic boost and support thermogenesis.
Organic Corn Flakes: [View on Amazon]
*Expert Tip: Opting for organic, low-sugar flakes ensures a clean, crunchy texture without hidden additives.
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the shredded chicken, hot sauce, and softened cream cheese. Mix thoroughly until well combined.
- Gently fold in the shredded cheddar cheese and chopped green onions.
- Prepare three separate shallow bowls: one with the flour, one with the beaten eggs, and one with the crushed Corn Flakes.
- Scoop the chicken mixture and form into 1 1/2-inch balls.
- Roll each ball in the flour, dip in the egg wash, and finally coat thoroughly with the crushed cereal.
- Arrange the balls on the prepared baking sheet, ensuring they are not touching.
- Bake for 20 to 25 minutes, or until the exterior is golden-brown and crispy.
- Serve immediately with celery sticks and a side of light ranch or blue cheese yogurt dip.
Kitchen Tech Tip: For the ultimate crispy texture without the oil, ensure your baking sheet is non-stick or use a silicone baking mat to allow heat to circulate evenly around the base of the chicken bites.
Professional Notes
Storage:
Store any leftover buffalo chicken bites in an airtight glass container in the refrigerator for up to 4 days. Reheat in an oven or air fryer at 350°F.
Freezing:
These bites are excellent for long-term meal prep. Flash-freeze the uncooked, coated balls on a tray for 1 hour before transferring them to a heavy-duty freezer bag. They can be stored for up to 3 months. To cook from frozen, simply add 5-8 minutes to the standard baking time.
