Buffalo Chicken Bites

This is another football snack that I served for Auburn's bowl game this month. They were a hit with everyone. This is sort-of like the popular buffalo chicken dip, except it's in a bite-sized form. And instead of frying them like some recipes, I chose the corn flake coating plus baking method.

I served them on one of my favorite Christmas presents...my new Auburn platter! I love having Auburn platters to serve goodies on at our football-watching parties.

3 cups shredded cooked chicken (I used one rotisserie chicken)
1/4 to 1/2 cup hot sauce
3 1/2 oz. cream cheese, softened
1 3/4 cups finely shredded sharp cheddar cheese
1/4 cup sliced green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, finely crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a bowl, mix the chicken, hot sauce, cream cheese, cheddar, and onions together. Using a small cookie scoop, form chicken mixture into about 1 1/2" balls. Set aside until ready to dip.

Portion eggs, flour, and crushed Corn Flakes out into 3 separate bowls. Dip each chicken ball into the flour, then egg, then roll in Corn Flakes. Place on prepared baking sheet and bake 20-25 minutes. Serve warm with ranch or blue cheese dressing.

Source: Pennies on a Platter