It’s always great to have more versions of your favorites.
How many times can we make the same Hot Poppers over and over again? They’re probably the favorite, most-prepared dinner from our cookbook Dinner Done.
I know that the kids don’t mind, it’s their favorite dinner. But sometimes moms need to change things up just to keep the dinner prep process interesting.
Sometimes just a little tweak keeps us both happy. We feel like we’re bringing something new and fresh to the table. And they’re happy that it’s something familiar without having too much of the same.
We’ve given you some Hot Popper updates before, like these BBQ Sticky Poppers, our Chili Lime Poppers, and this Duck Sauce version too.
There was just one version missing. These Creamy Buffalo Poppers. They’re just like the original, but a little cooler on the heat and creamier. Feel free to add hot sauce if you need to dial it up a bit more.
Creamy Buffalo Poppers
Ingredients
Chicken:
- 1 ½ lbs chicken cutlets, cut into 1 inch cubes
- 1 egg
- ½ tsp lemon juice
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp garlic powder
- dash black pepper
- 1 cup panko or home-style crumbs
- 4 tbsp oil, divided
- oil spray
Sauce:
- ¼ cup mayonnaise
- 1 tbsp hot sauce
- 1 tbsp honey
- 1 tsp lemon juice
- ½ tsp soy sauce
- dash chili powder
Instructions
- Preheat oven to 425°F.
- In a bowl, combine egg, lemon juice, paprika, salt, garlic powder, and black pepper. Place the cubed chicken into the egg mixture, then mix to coat. Let sit 5 minutes.
- Meanwhile, line 2 baking sheets with parchment paper. Place 2 tablespoons oil on each pan and spread around.
- Coat each chicken piece in the crumbs. Lay on prepared sheet pan, making sure there is space around each one. Spray tops of chicken with cooking spray (alternatively you can flip pieces around in the oil, so both sides are coated in a thin layer of oil).
- Bake for 15 minutes until golden at the edges and ready.
- Meanwhile, in a bowl, combine all sauce ingredients. Toss with hot chicken poppers.
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