There’s something about food that comes in mini, bite size packages that makes it so darn irresistible. Fun-sized candy? Pass it this way. Sliders? Can’t deny them. So when preparing to throw together everyone’s favorite buffalo chicken dip for today’s football game, I thought the same would apply. These cheesy buffalo chicken poppers are everything you love about buffalo chicken dip, neatly packaged into a crunchy little ball of deliciousness. You just can’t pass them up.
Makes about 30-35 poppers.
- 1 package boneless, skinless chicken breast (about 1-1.5 lbs or three large cutlets)
- 1/2 cup hot sauce (add more for spicier poppers)
- 4 ounces cream cheese, softened
- 2 cups sharp shredded cheddar cheese
- 1 cup whole wheat flour
- 3 eggs, lightly beaten
- 4 cups Corn Flakes cereal, crushed
Preheat the oven to 375°. Lightly sprinkle the chicken breast with salt and pepper and cook until no pink remains and juices run clear. Shred the chicken into small, thin pieces while it’s still hot.
Scoop a heaping teaspoon of the mixture into your hands and roll it into a ball. Repeat until all the mixture is used.
Set up three bowls: whole wheat flour, beaten egg, and crushed cornflakes. Cover each ball in flour first, then dip in the egg, and lastly cover in cornflakes. Place the corn-flake-coated balls on a baking sheet lined with parchment paper.
Turn your oven down to 350°. Bake for about 25 minutes.
Serve hot and dip in ranch or blue cheese!