BARBECUE CHICKEN POPPERS are like barbecue chicken wings rolled up into a cheesy bite that doesn’t require 50 napkins to wipe your face. A party and game day must have!
Alright friends it is the time of year where you need to step up your appetizer game. Whether you are having a football party, holiday extravaganza or just a small family gathering. You need these Barbecue Chicken Poppers. Easy. Delicious. And the best kind of finger food there is.
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I got inspired to make Buffalo Chicken Poppers after my kids decided that Buffalo Chicken Wings were their new favorite thing to eat. But having 5 little kids with messy faces and fingers I need to do something different. Because it is not like they use a napkin, right? They use their shirt or better yet my shirt to wipe their hands and faces.
After the Buffalo Chicken Poppers were such a hit I decided this was an easy way to make their favorite foods (wings of all sorts) and make these even better adding cheese and no mess.
So here is an appetizer that will be crowd pleasing and so easy to make. So easy. If you have 30 minutes, you have time to make these! Looking for another easy appetizer try my Skillet Jalapeno Popper Dip.
- 2 ½ cups of chopped rotisserie chicken about 1 store-bought rotisserie chicken
- 1/3 cup barbecue sauce
- 1 3/4 cups sharp Cheddar
- 1/3 cup freshly sliced scallions
- Salt and pepper to taste
- 1 cups all-purpose flour
- 3 eggs lightly beaten
- 2 cups panko bread crumbs
- Oil for frying, I prefer Canola or Vegetable oil
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin and roughly chop the chicken meat. Place the chicken in a large bowl and add barbecue sauce, cheese, scallions, salt and pepper. Toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. I used a cookie dough scooper to help me get the right size.
- 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 1-2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- Serve and enjoy! Great to have a dipping sauce like Ranch or Blue Cheese dressing. Easy to make a day or two in advance and reheat in the oven or microwave.
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