Buffalo Chicken Poppers is a mild popper filled with chicken, cheese, green onions, and Frank’s Hot Sauce, served with homemade Blue Cheese Sauce.
My husband and kids love chicken wings! Especially barbeque and hot wings. Me not so much! I guess it’s the mom in me that is against anything that takes 50 wet ones to clean up or the fact that they have so little meat on them that you have to order like 60 to even satisfy a couple of people. With that being said, we are quickly approaching the AFC & NFC Championship football games where the Broncos are taking on the New England Patriots.
We have high hopes that the Broncos are going to be playing in the Super Bowl this year! So it is time for me to get my game on or game food on the table that is. This year’s playback highlight will be these Buffalo Chicken Poppers. Below I give you the play by play on how to make this amazing game snack, making you the household food champion of this year’s football season.
Enjoy! XOXO San
How do you make Buffalo Chicken Poppers?
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Heat oil in a deep saute pan or Fry Daddy to 350 F.
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Pick the meat off the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
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Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
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Fry the chicken balls in heated oil in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
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Combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
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Buffalo Chicken Poppers
Ingredients
Buffalo Chicken Poppers
- 1 store-bought rotisserie chicken
- 1/4 cup Frank's Red Hot sauce
- 1 teaspoon ground black pepper
- 1 3/4 cups sharp cheddar cheese shredded
- 1/4 cup freshly sliced scallions
- 1 cups all-purpose flour
- 3 eggs lightly beaten
- 2 cups panko bread crumbs
- vegetable oil for frying
Blue Cheese Dip
- 1 1/2 cups mayonnaise
- 1/2 cup blue cheese crumbled
- 1/2 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 lemon juiced
- 1 teaspoon chopped garlic
Instructions
Buffalo Chicken Poppers
- Heat oil in a deep saute pan or Fry Daddy to 350 F.
- Pick the meat off the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- Fry the chicken balls in heated oil in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
Blue Cheese Dip
- Combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
Kids review: Score! Touch down with these. I loved them even more after watching them eat them as they didn’t require the massive amount of wet ones or wipe downs as chicken wings do. Only our oldest child loved the blue cheese sauce, the others wanted ketchup.
Adapted from Aaron McCargo, Jr.
Thank you for this great recipe! I made it for a Superbowl Party yesterday. It was a contest and I won! Yay! It was great! I made the balls a little smaller so it would be 1 bite.
Hi Sandra! These look amazing! Just wondering if you have any idea of an estimated amount of chicken, the one I have is about 4 lbs. Thanks!!