BUFFALO CHICKEN CHEESE BALLS
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Time 30m
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from 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.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
QUICK CHICKEN RISOTTO
Progresso® chicken broth provides a simple addition to this chicken risotto dinner - a tasty Italian rice dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
- Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
- Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg
CHICKEN RISOTTO
The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken drive up the nutritional value too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
- Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
- Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
- Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.
BEN'S BUFFALO CHICKEN TENDERS
These fried chicken tenders come out with a delicious restaurant-quality breading on the outside and juicy chicken on the inside. Eat them on their own with carrots, celery, and ranch or as a chicken sandwich!
Provided by benbest
Categories Meat and Poultry Recipes Chicken Chicken Tenders Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine milk, hot sauce, and egg in a small bowl. Combine flour, bread crumbs, salt, and pepper in a second bowl.
- Dredge chicken tenders in egg mixture, then in flour mixture.
- Fry in the hot oil until breading is crispy and chicken is no longer pink in the center and the juices run clear, 6 to 7 minutes. Pat dry on paper towels and let cool for 2 to 3 minutes before serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 45.4 g, Cholesterol 117.2 mg, Fat 18.2 g, Fiber 2.1 g, Protein 34.6 g, SaturatedFat 3.5 g, Sodium 657.1 mg, Sugar 3.5 g
PANKO BUFFALO CHICKEN TENDERS
Delicious crispy Buffalo chicken breast served with blue cheese or ranch dressing.
Provided by Britt
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.
- Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.
- Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 533.4 calories, Carbohydrate 62.7 g, Cholesterol 129.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 57.7 g, SaturatedFat 2.2 g, Sodium 3004.2 mg, Sugar 1 g
CHICKEN RISOTTO
Make and share this Chicken Risotto recipe from Food.com.
Provided by lauralie41
Categories Chicken
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min.
- Add other ingredients, except for cheese.
- Cook and stir until heated through.
- Remove from heat, stir in cheese, serve.
Nutrition Facts : Calories 342.4, Fat 2.6, SaturatedFat 1, Cholesterol 32, Sodium 212, Carbohydrate 60.4, Fiber 1.7, Sugar 1, Protein 17.1
BUFFALO CHICKEN CHEESE BALL
A family favorite that I kicked up a notch. The Buffalo sauce and extra chicken make this a tasty, zesty dish. Great for tailgating, as an appetizer for parties, or just a lazy day snack. The longer it sits the better the flavors mesh. Serve with crackers.
Provided by ladyt88
Time 8h10m
Yield 12
Number Of Ingredients 6
Steps:
- Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
- Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 1.8 g, Cholesterol 56.2 mg, Fat 15.9 g, Protein 8 g, SaturatedFat 8.9 g, Sodium 352.3 mg, Sugar 0.1 g
BUFFALO CHICKEN DIPPING BALLS
They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Spicy
Time 2h16m
Yield 12
Number Of Ingredients 10
Steps:
- Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
- Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g
ROAST CHICKEN BREASTS WITH 'RISOTTO'
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.
- Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
- Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
- Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.
- Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.
- Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.
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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