Buffalo style baked chicken appetizers
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SERVES: 8 - 12 as appetizer
• approx. one cup all-purpose flour
• approx. 3 large eggs
• approx. 1 1/2 - 2 cups coarsely ground crackers (such as saltine)
• 3 - 4 large boneless, skinless chicken breasts (cut into bite size pieces)
• olive or vegetable oil for baking tray
• creamy blue cheese dressing as needed
• celery sticks as needed
• wooden toothpicks or sandwich picks as needed
For wing sauce:
• 1/2 cup Louisiana hot sauce
• 1 stick butter
1. Preheat the oven to 400 degrees and, before handling the raw chicken, set up a dredging station with some all-purpose flour in one shallow bowl, 2 - 3 beaten eggs in another and some coarsely ground crackers in the third.
2. Next, cut the chicken breast meat into bite size pieces and then dredge a few at a time first in the flour, then lightly in the beaten egg and finally in the cracker crumbs, placing them onto a oiled baking tray as you go. (see hints below)
3. Place the tray into the 400 degree preheated oven and, depending on the size of the chicken pieces, it'll take around 15 - 20 minutes to bake and it's a good idea to flip the pieces over halfway through.
4. The simplest version of wing sauce is equal parts Louisiana hot sauce and butter.
Gently heat 1/2 cup hot sauce and then slowly whisk in one stick of butter, a little bit at a time and then, once it is incorporated, turn the heat off. (Use 1/4 cup hot sauce and 1/2 stick butter if you think that amount is more appropriate)
5. Once the chicken is done, place a wooden toothpick into each piece and serve them up on a platter with the wing sauce, creamy blue cheese dressing and celery sticks on the side.
• If you have a olive oil spritzer you can spray the tops of the chicken before baking to help brown the tops a bit more. Then you wouldn't have to flip the chicken over halfway through.
• Chicken wing sauce is meant for tossing in a large bowl with fried wings. It can be a bit tricky to keep if from separating after making, just go slow whisking the butter into the hot sauce and keep it somewhat warm until serving.