1. Prepare the Chicken Filling

To make the filling for the poppers, start by shredding your cooked chicken. You can use rotisserie chicken, leftover chicken, or cook your chicken breasts. If you cook your own chicken, simply boil or bake the chicken breasts, then shred them using two forks.

Once the chicken is shredded, place it in a large mixing bowl. Add the softened cream cheese, shredded cheddar cheese, and buffalo sauce. Stir until everything is well combined, and the chicken is evenly coated with the creamy buffalo sauce mixture. Add garlic powder, onion powder, and salt and pepper to taste, adjusting the seasoning as needed. If you like extra tanginess, feel free to stir in a tablespoon of ranch or blue cheese dressing for a creamy kick.

2. Form the Poppers

Once the chicken mixture is well combined, it’s time to form the poppers. To do this, take a small amount of the chicken filling (about 1-2 tablespoons) and roll it into a ball or shape it into a small oval. The size of each popper can be adjusted based on your preference, but they should be about the size of a small meatball.

Place each shaped popper on a plate or tray, and continue the process until all of the chicken mixture has been used up. If the mixture is too sticky to handle, you can lightly dampen your hands with water to make it easier to roll.

3. Prepare the Coating Station

To get that crispy golden exterior, you’ll need a breading station. Set up three shallow dishes for the breading process:

• In the first dish, place the all-purpose flour. This will help the egg wash adhere to the poppers.
• In the second dish, whisk the egg until it’s smooth.
• In the third dish, place the breadcrumbs. Panko breadcrumbs will give you the crispiest coating, but regular breadcrumbs will work as well.

4. Coat the Poppers

Take each chicken popper and lightly dredge it in the flour, making sure it’s coated evenly. Then, dip it into the beaten egg, allowing any excess egg to drip off. Finally, roll the popper in the breadcrumbs, pressing gently to ensure the breadcrumbs stick to the popper. Repeat the process with the rest of the poppers.

Once all the poppers are coated, you can proceed to the cooking stage.

5. Cook the Buffalo Chicken Poppers

You have two options for cooking the Buffalo Chicken Poppers: baking or frying. Both methods will yield delicious results, but baking is a healthier option, while frying will give you extra crispiness.

To Bake the Poppers:

Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or non-stick spray to prevent sticking. Arrange the coated poppers on the prepared baking sheet, making sure they are spaced out to allow air circulation and even cooking. Drizzle or spray the tops of the poppers with a small amount of olive oil to promote a golden, crispy texture.

Bake the poppers for 20-25 minutes, or until they are golden brown and crispy on the outside. Flip them halfway through the baking time to ensure even crisping. Once done, remove from the oven and let them cool slightly before serving.

To Fry the Poppers:

If you prefer a crispy, golden exterior, frying is a great option. Heat about 1-2 inches of vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F or 175°C), carefully place the poppers in the oil, making sure not to overcrowd the pan. Fry in batches if necessary.

Fry the poppers for 3-4 minutes per side, or until they are golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain any excess oil.

6. Garnish and Serve

Once the poppers are cooked, it’s time to serve them! You can garnish the poppers with a sprinkle of fresh parsley for a pop of color and added flavor. For extra richness, serve with a side of blue cheese crumbles or ranch dressing for dipping.

These Buffalo Chicken Poppers are perfect for serving as an appetizer or snack, but they also pair well with sides like celery sticks, carrot sticks, or a fresh salad.