The Pinterest journey has begun. Yesterday I bought a bunch of craft stuff for a couple craft projects and a bunch of ingredients for some food projects. Today I slaved away all day on these delicious looking Buffalo Chicken Bites.
Here is what they are supposed to look like:
Delicious looking, right?
So I headed to the kitchen and whipped out the ingredients. Of course I severely underestimated how long this project would take. I guess that’s what happens when you don’t read the directions thoroughly beforehand. Mistake #1.
So here’s what you need to make the Buffalo Chicken Bites:
1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese (I didn’t use blue cheese because it’s gross….)
2 tablespoons shredded cheddar cheese (I used a 1/2 cup instead since I didn’t use blue cheese. Also I used fat free instead of regular.)
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar (I used light brown sugar instead of regular)
1 cup warm milk (I used Skim)
2 1/2 cups of flour
I’m on Weight Watchers so I tried to make a “healthier” version. If you are on the program then you’ll be happy to hear that these little babies are only 1 point each. Enjoy!
After gathering all of the ingredients I got to cooking.
To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese (if you decide to use), cheddar cheese, melted butter and hot sauce; set aside.
In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.
Side Note: I don’t have a stand mixer so this next step was a blast (sarcasm).
Add 2 1/2 cups flour and yeast to the stand mixer (or in my case, a hand mixer with the dough hooks in place) and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary (I think I used maybe a 1/4 cup extra). Allow the dough to knead in the stand mixer (or your hand mixer with the dough hooks) for 5-7 minutes.
Side Note: Yes, my arm is sore from the hand mixer. Is that sad??
Don’t be alarmed, there was a bowl involved!
I just have to say quickly that I didn’t even know that those things were dough hooks. And I was super excited to actually use them!
Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled (I used just a little bit of olive oil). Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Side Note: I had to get crafty since I didn’t have any plastic wrap. I really need to make a note to myself to read the instructions carefully beforehand. So instead I covered with tinfoil and then placed a large bowl over the small bowl. That’s me being crafty. Haha.
Holy moly!! I actually created dough!! How crazy is that??
Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
Side Note: I really struggled with this section. I guess it just didn’t totally make sense to me. I stared confusingly at the bread dough and chicken mixture for a good 10 minutes until I finally made up my own method of doing this. I’m not sure it’s how the directions suggested, but whatever works.
Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional – I did not do this).
And there it is folks, the finished product. They actually turned out pretty decent. And Jordan seemed to like them so I call it a success.
They may not look exactly like how they’re supposed to look, but close enough. I’m just excited that my first Pinterest trial wasn’t a failure. Haha.
Stay tuned for the next project!