Everybody’s favorite savory pancake has been combined with Buffalo chicken in this easy and fun appetizer. This new party snack will be a hit while you’re watching the next football game, or any night of the week.
I wanted to sneak in one more party snack video before we return to our normally scheduled programming, and it doesn't get any more party snack than buffalo chicken. It also doesn't get any more tired and clich?, so to make things a little more interesting, I thought I'd present this ubiquitous chicken in a mini Dutch baby delivery system.
By the way, calling a Dutch baby "mini" is technically redundant, since the first known example of this German-style pancake was actually three small "babies," instead of the large single serving we're familiar with today. Nevertheless, I think a snack-sized serving is perfect for this presentation, and I'm banking that your average partygoer isn't as versed in baked pancake history as I am.
As I said in the video, this technique will work no matter what kinds of meats and cheeses are used, so please feel free to experiment. A Dutch baby is fairly neutral in flavor, so it will pair with pretty much anything you'd put on a piece of bread or stuff in a bun. But, whether you alter these or not, if you're looking for a slightly more creative, and affordable, way to eat Buffalo chicken, I really hope you give these a try soon. Enjoy!
Ingredients
Buffalo Chicken
- 3 tablespoons butter
- 3 large boneless, skinless chicken thighs
- kosher salt and freshly ground black pepper to taste
- 1/3 cup Louisiana-style hot sauce (such as Franks®)
Dutch Babies
- 2 large eggs
- ½ teaspoon kosher salt
- 1 ¼ cups all-purpose flour
- 1 1/3 cups whole milk
- 1 tablespoon butter, softened
- nonstick cooking spray
- ½ cup crumbled blue cheese
- 6 stalks celery, halved crosswise (Optional)
Directions
Step 1
Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
Step 2
Cut chicken into ½-inch pieces and transfer back to the plate.
Step 3
Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
Step 4
Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
Step 5
Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
Step 6
Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
Step 7
Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
Step 8
Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.
Chef’s Notes:
You can use chicken breasts instead of thighs, but you'll have to reduce the sauce and butter first before adding the chicken breast, or the meat will dry out too much.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 197 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat5g | 24% |
Cholesterol95mg | 32% |
Sodium421mg | 18% |
Total Carbohydrate12g | 4% |
Dietary Fiber0g | 1% |
Protein16g | |
Potassium218mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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