The result of the Big points on the home Super Bowl party with These Buffalo Chicken poppers

Posted by: Newswalle

Sally’s baking addiction: the result of Big points on the home Super Bowl party with These Buffalo chicken poppers

01/27/2016 12:21 PM ET




Courtesy Of Sally Mckenney As ‘ S Quinn; Carton: Sharon Talbott

Bake enthusiasts as mckenney ‘s Sally Quinn, author of the popular blog and recipes “Sally’s baking Addiction, and as a food blogger to Check back each month to follow just their latest recipes! Order is Looking for his new cookbook, Sally’s candy, you will find here. Warning: do not read if you are hungry.

I love the quick snacky comfort foods for the super bowl.

Football and delicious snacks that go hand in hand and make a staple I always like, get the popcorn chicken in my mouth the size of a bean chicken with a crispy, delicious crust. Without a doubt, they are easy to throw together, although they require a few different shells for all steps. And you know what? My popcorn chicken not fried! Bake in the oven still manages incredibly crisp!

My popular variety of buffalo-taste of the popcorn chicken is. My basic popcorn chicken recipe is simple, just covered with Buffalo sauce, if the bites are still warm. Buffalo sauce covers each and every crack in the crust is crispy, leaving the chicken bites into the interior tender and juicy. They are tasty, fairly warm and spicy kick of Buffalo sauce. I will remind, boneless chicken, without wings, order in restaurants. Just incredible and home made. Add some cheese, sauce and Chow down!

Fact: you can focus more on the food, the popcorn chicken Buffalo, it was just a game. And already baked, not fried—and what it means, we can eat more? The answer is, HELL YES!

Baked Buffalo popcorn chicken with blue cheese sauce
Serves 8
2 lbs skinless chicken breast, cut into bite-sized pieces
1 Cup all-purpose flour
5 cups corn flakes corn
½ Teaspoon. salt
½ Teaspoon. black pepper, ground
½ Teaspoon. garlic powder
¼ Tsp. smoked paprika
2 large eggs
¼ Cup milk
1 Cup chicken sauce (I use Sweet Baby Ray)
¾ Cup blue cheese, crumbled
2/3 Cup mayonnaise
2/3 Cup sour cream
1 cda. milk
1 teaspoon. Worcestershire sauce
Celery, for serving

1. Preheat oven to 400°F. get a large baking sheet with baking paper or a baking Mat silicone. Set aside.
2. Place razor on the size of the chicken pieces in a large bowl. Add the flour and stir to cover each piece. Set aside.
3. Place cornflakes, salt, pepper, garlic powder, paprika powder, smoked and in a food processor (you can do this in stages, if you fit all). Pulse 4-5 times to combine, until the mixture as a punishment was on the decline. Not quite crushed can stay; several major parts. Pour the mixture into a large bowl. Set aside.
4. Beat the egg and milk in a small bowl.
5. This next step puts his hands a bit confusing, so paper towels are next. Place each piece of chicken in the egg mixture, so as to drain the excess. Then generously rollers crushed in the bread, shake the excess. Place stack in a baking pan. Repeat with all chicken.
6. Bake for 18 minutes, pressing once for 9-10 minutes. Remove from oven and let cool for 5 minutes.
7. Place the chicken carefully biting into a large bowl. Add Buffalo sauce and stir gently to coat.
8. Prepare the sauce by mixing the mayonnaise, sour cream, milk and Worcestershire in a medium bowl. To taste season with salt and pepper. Serve chicken with sauce and celery if you want.

Preparation time: 30 minutes
Total time: 1 hour