Wednesday, November 2, 2011

Buffalo Chicken Bites

Perfect Pairing:  Rotisserie chicken

While buffalo chicken wings have always been popular, I think there has been a big boost in the amount of buffalo flavored recipes in the last few years.  One of the most popular recipes is buffalo chicken dip.  I personally have made that dip at least a dozen times for get-togethers, and it is always a crowd favorite.  I am sure I will post about it the next time I make it, it is tough to beat.   
While the dip is great, I wanted to create a bite-sized, all-in-one, variation.  I came up with these buffalo chicken bites, and was pretty pleased with the result.  They have all of the essence of buffalo chicken wings, wrapped up in a tidy store-bought pizza dough package.  I served these at the weenie roast (mentioned here) and they were a huge hit.  I think they were the first thing disappear off of the buffet!  They may not be beautiful, but they are pretty tasty.
The Perfect Pairing for these bites is rotisserie chicken.  You could definitely cook your own chicken, but why do that when it is so easy to buy the rotisserie chicken from the grocery store?  Rotisserie chicken has tons of flavor, and is incredibly juicy.  It is perfect in this recipe.  I used a combination of light and dark meat.

Buffalo Chicken Bites
Lindsay at Perfecting the Pairing

·         1.5 cups cubed or shredded chicken
·         8 oz cream cheese, softened
·         1 Tb. Ranch seasoning (Hidden Valley)
·         2/3 cup buffalo sauce
·         3 oz blue cheese crumbles
·         Pepper, to taste
·         Store bought pizza crust (11 oz, thin crust variety)
·         1 egg white
·         Buffalo sauce for dipping
Preheat the oven to 400 degrees F.  In a large bowl combine the chicken and the next 4 ingredients (through blue cheese).  Mix until well combined.  Season with pepper, to taste.
Spread out the pizza crust and stretch it out to its full size.  Cut the dough into 4 even strips.  Place one strip in front of you and spread ¼ of the chicken mixture onto one half of the dough, leaving the edge of the dough clear.  Fold the other half the dough over and pinch the edges closed.  Repeat with the remaining dough and chicken mixture.  Place on a greased cookie sheet.
Lightly whisk the egg white and brush on the top of the dough.  Bake for 10-15 minutes, or until the top is golden brown and the filling is hot.  Allow to cool slightly and slice into bit-sized pieces.  Serve with additional buffalo sauce.


  1. these sound amazing... buffalo chicken is one of my favs

  2. This has been chosen by my hubby for me to make for the weekend. He is becoming a stalker of your blog, too! Will let you know his verdict! What's so great about the majority of your recipes is that I usually have the ingredients on hand. I love that the food isn't "fussy," if you know what I mean. You "keep it real" lol.


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