Baked Buffalo Chicken Poppers

• Serves: 8

• Time: 1 hr

• Active: 30 mins

• Level: Medium

INGREDIENTS

4 boneless skinless chicken breasts, 

    cut into bite-sized pieces

1 cup all-purpose flour

5 cups corn flakes cereal

½ tsp. salt

½ tsp. freshly ground black pepper

½ tsp. garlic powder

¼ tsp. smoked paprika

2 large eggs

¼ cup milk

1 cup buffalo wing sauce

    (I use Sweet Baby Ray’s)

DIRECTIONS

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.

Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn’t all fit). Pulse 4-5 times in a food processor until the mixture is in fine crumbles. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Set aside.

Whisk the eggs and milk together in a small bowl.

This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.

Bake for 18 minutes, flipping once at the 9-10 minute mark. Remove from the oven and allow to cool for 5 minutes.

Carefully place the chicken bites into a large bowl. Add the buffalo sauce and gently stir to coat.

Serve with celery and Bleu Cheese Dip (click here for recipe)