BUFFALO CHICKEN MOZZARELLA STICKS
Spicy Buffalo wing sauce and cheese all rolled into one, so you get the very best of both worlds.
Provided by Tastemade
Categories Appetizer
Time 22m
Yield 16
Number Of Ingredients 8
Steps:
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F.
- Place chicken cutlet between 2 pieces of plastic wrap; using mallet or heavy-bottom saucepan, pound until about 1/8 inch thick. Repeat with remaining chicken. Cut chicken into 3 1/2 x 3-inch pieces; set aside.
- To make mozzarella sticks, cut mozzarella in 1/2 x 2 1/2-inch pieces. Place in freezer until firm but not frozen. Wrap with chicken. Season sticks with garlic powder and Italian seasoning.
- Heat 10-inch nonstick skillet over medium-high heat; cook chicken in skillet until browned on all sides.
- Unroll dough; separate into triangles. Wrap 1 triangle around each chicken mozzarella stick. Working in batches, fry in hot oil 5 to 7 minutes or until golden and cooked through.
- Immediately toss in sauce; serve hot with dressing.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
BUFFALO MOZZARELLA STICKS
You can "Buffalo" almost anything, and mozzarella sticks are no exception. Here the crunchy, melty snack gets the full-on wing treatment -- a coat of tangy hot sauce and plenty of creamy blue cheese dressing for dipping.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Cook the mozzarella sticks according to the package directions, then transfer to a platter.
- Stir the hot sauce and butter together in a small bowl and drizzle over the mozzarella sticks. Serve with carrot and celery sticks and a bowl of blue dressing for dipping.
BUFFALO CHICKEN MOZZARELLA STICKS RECIPE BY TASTY
Here's what you need: cream cheese, cooked and shredded chicken, buffalo sauce, shredded mozzarella cheese, shredded cheddar cheese, dry ranch dressing mix, all-purpose flour, eggs, seasoned bread crumbs, peanut or vegetable oil, ranch dressing
Provided by Vaughn Vreeland
Categories Snacks
Yield 16 sticks
Number Of Ingredients 11
Steps:
- Line an 8x8-inch (20 x 20-cm) baking dish with parchment paper.
- In a large bowl, combine the cream cheese, chicken, hot sauce, cheeses, and ranch dressing mix with a fork until smooth and evenly mixed. Transfer to the prepared baking dish and smooth it with a spatula so that it's spread evenly in the dish. Freeze until solid, at least 1 hour.
- Working quickly, remove the solid mixture from the sheet and cut into 4x1-inch (10x3-cm) rectangles. (There should be 16 total.)
- Bread each stick by coating in flour, then dredging in egg, and then dipping in bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
- Heat the oil in a large pot until it reaches 375˚F (190˚C).
- Carefully lower 3 or 4 of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
- Serve warm with ranch.
- Enjoy!
Nutrition Facts : Calories 436 calories, Carbohydrate 42 grams, Fat 18 grams, Fiber 2 grams, Protein 21 grams, Sugar 3 grams
BUFFALO CHICKEN MOZZARELLA STICKS
Make and share this Buffalo Chicken Mozzarella Sticks recipe from Food.com.
Provided by SAG508
Categories < 4 Hours
Time 2h10m
Yield 20 Sticks, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine all the ingredients with a fork until smooth and evenly mixed.
- Transfer to an 8×8 baking dish lined with parchment paper. Smooth the mixture out with a spatula so that it's evenly spread in the dish.
- Freeze until solid, at least one hour.
- Working quickly, remove the solid mixture from the sheet and cut into 4-inch x 1-inch rectangles (there should be 16 in an 8×8 dish).
- One by one, bread each stick by coating in flour, then dredging in egg and then bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
- Heat the oil to 375˚F/190˚C.
- Carefully lower about three or four of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
- Serve warm with ranch dip.
Nutrition Facts : Calories 772.4, Fat 36.1, SaturatedFat 18.7, Cholesterol 277.5, Sodium 2096.7, Carbohydrate 76.2, Fiber 4.1, Sugar 5.7, Protein 34.4
BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY
Here's what you need: jumbo pasta shell, shredded cheddar cheese, shredded mozzarella cheese, blue cheese, chicken breast, McCormick's original Buffalo wing seasoning, cream cheese, hot sauce
Provided by Catie Sorrano
Categories Dinner
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
- In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
- Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
- Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.
Nutrition Facts : Calories 548 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 1 gram, Protein 34 grams, Sugar 6 grams
BUFFALO CHICKEN SKILLET
Both simple and amazing, this is a family favorite!
Provided by Mich
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 39m
Yield 8
Number Of Ingredients 8
Steps:
- Sprinkle salt and black pepper over chicken breast tenderloins.
- Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
- Dip both sides of each chicken breast in the eggs and then in the panko.
- Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
- Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 18.8 g, Cholesterol 250 mg, Fat 28.3 g, Fiber 0.1 g, Protein 48.1 g, SaturatedFat 5.8 g, Sodium 1207.6 mg, Sugar 0.5 g
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CHEERS TO THE WEEKEND: BUFFALO CHICKEN MOZZARELLA STICKS
From thecandidappetite.com
Reviews 2Total Time 4 hrs 35 minsEstimated Reading Time 4 mins
- In a large bowl, mix together the cream cheese, chicken, hot sauce, mozzarella, Cheddar, salt, pepper, and garlic until evenly combined. Transfer into a 8 by 8-inch square baking dish, lined with parchment paper. Using a rubber spatula, firmly press down the mixture to create a smooth even layer. Cover with plastic wrap and freeze for 3 hours.
- Pour the flour into a shallow baking dish. Whisk the eggs in a separate baking dish. Combine the breadcrumbs and panko in a third baking dish. Set aside.
- Invert the chicken and cheese mixture onto a cutting board, and remove the parchment paper. Cut in half, then cut into 20 even thin "sticks." Working as quickly as possible, coat each stick in flour, then dip into the egg, then in to the breadcrumbs, once again into the egg, and once more into the breadcrumbs. Place breaded mozzarella sticks onto a baking sheet lined with parchment paper. Freeze for 1 hour before frying.
- Fill a heavy duty dutch oven halfway up with oil, and heat to 360 degrees F, using a deep-fry thermometer. Once hot, add in a few of the sticks at a time, and fry until golden brown and crispy, turning over halfway, about 2 to 3 minutes in total. Strain and place on a wire rack set over a baking sheet. Continue frying the remaining mozzarella sticks. Serve with ranch or blue cheese on the side for dipping.
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