{Buffalo Chicken Bites}

Whether you're a huge football fan, or a girlfriend of a football fan, these bites are perfect for a football filled Sunday. Great as an appetizer, or as part of your meal! The bites are pretty easy to make but time consuming, so plan ahead! They can also be frozen before baked if you're planning for a big party. 

When I'm older, I've always dreamt of having the house where everyone plans to go to watch basketball/football/movie nights/etc. I love planning menus for parties & shindigs, and find entertaining so much fun! Which is why I'm stocking my party planning recipe book early in life. Lucky for Chris, I need an official taste tester.

In order to save a little time, I bought a rotisserie chicken from the market and shredded it, instead of first cooking the chicken myself. 

Cream cheese & my favorite buffalo sauce goes straight into the bowl with the shredded chicken. Mix until completely combined.

WAY easier if you let your cream cheese sit on the counter for a while to get room temp. Naturally I forgot that, so a struggle ensued. After quite a bit of smashing, I won. 

Next in the bowl goes the shredded cheddar cheese and chopped green onions. MMmm. Then comes the fun. I invested in a small ice cream scooper with release a while ago to make my chocolate chip cookie addiction that much easier to fulfill. (I love it when all the cookies come out of the oven the exact same size and shape. Baking nerd.)

The recipe claims it should make 30-40 bites, but my scooper is bigger. More like twobite sized, and made 20 total. This whole process is the tedious part. But we're halfway through! 

Take the scooped balls, roll in flour, dip in slightly scrambled egg, coat in crunchy cornflakes. Repeat! 

Bake for them to get crispy on the outside and warmish gooey on the inside.

Buffalo Chicken Bites - recipe shared by my friend Ashlyn! Found via pinterest.

• 3 cups shredded chicken
• 1/2 cup hot sauce (I used Frank's)
• 3 1/2 oz. cream cheese
• 1 3/4 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/2 cup flour
• 4 eggs
• 3 cups crushed cornflakes

-- Preheat oven to 350.

-- In a large bowl, mix shredded chicken, hot sauce and cream cheese until combined. Mix in cheddar cheese and green onions.

-- Using cookie scoop, scoop chicken mixture onto a parchment lined baking sheet.

-- Prepare three separate bowls with flour, egg and crushed cornflakes.

-- Dip chicken mixture balls into each, starting with flour, then egg, and finish with cornflakes.

-- Return to baking sheet. Bake for 20-25 minutes. Serve warm.

-- Can be served with ranch, buffalo sauce, or blue cheese dip. Enjoy!

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 - 20 minutes.  Transfer to a freezer bag and store in the freezer until ready.  To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.