Saturday, October 27, 2012

Buffalo Chicken Bites

I was looking for something to make for football sunday. Something other than a dip. Let's be honest, I love making things that I've never had before, It's just more fun to give people something they've never herd of!
I've been on a spicy kick lately, putting tabasco on everything. I got the idea of buffalo chicken in my head and found this on Tracey's Culinary Adventures.
You can cut the time for these by more than half by using premade pizza dough from the store, I had never made homemade dough before and had no idea how long it was going to take. I didn't have enough time and the dough didn't get to rise enough, but they still tasted amazing. All who tried said they were so good, and I'll admit I ate almost all of them myself.
Also, I used Frank's buffalo hot sauce but you can use any.
In attempt to make these slightly healthier, slightly, i used low fat cheddar cheese and skim milk. Every little bit helps, right?
Make these for any party or get-togehter and they will be a hit, just make sure you allow a long time to make them if your dough homemade. Learn from me!

Buffalo Chicken Bites

1 cup shredded chicken
1/2 cup shredded cheddar cheese
1/4 cup hot sauce 
4 tablespoons unsalted buter, (melted and cooled)
2 tablespoons light brown sugar, (packed)
1 cup milk, (warm)
2 1/2 cups flour
2 1/4 teaspoons instant yeast
1/4 teaspoon salt

To make the buffalo chicken mixture:
combine the chicken, cheese, hot sauce and butter in a medium bowl.
stir to combine.
the mixture may seem too wet, but the chicken will absorb some of the sauce.

To make the dough:
combine the warm milk and brown sugar in a measuring cup and stir until the sugar dissolves.
Add the flour, yeast and salt to the bowl of a stand mixer fitted with the paddle attachment.
Beat on low briefly just to combine.
With the mixer on low, gradually pour in the milk/sugar mixture and beat until a rough dough forms.
Switch from the paddle attachment to the dough hook.
Knead the dough for about five minutes, or until it is smooth and elastic.
You want the dough to clear the sides of the bowl as it kneads, if it's not, a tablespoon of flour at a time until it does.
The dough should be tacky but not sticky.

Turn the dough out onto a lightly floured work surface and shape into a ball.
Spray a large bowl with non stick cooking sprat and add the ball of dough, turning to coat.
Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 90 minutes.
You can tell if the dough has doubled in size by sticking your finger in and making an impression.
If the impression remains, you are ready to move on.

Preheat oven to 400 degrees F.
Line a rimed baking sheet with parchment paper.
Transfer the dough to a lightly floured work surface and cut it into four equal pieces.
Working with one piece at a tie, roll the dough into a twelve inch rope.
Use your fingers to flatten the dough into a rectangular shape, the use a rolling pin to roll to a roughly 12x4 inch rectangle.
Add 1/4 of the buffalo chicken mixture to the lower third of the, making sure to leave a border along the bottom.
Stretch the bottom edge of the dough up and over the filling, pressing to seal.
Starting at the bottom, roll up the dough as tightly as possible.
Cut the log into twelve even pieces and transfer them to the prepared sheet pan.
Repeat with remaining pieces of dough and chicken mixture.
Let the bites rise at room temperature uncovered for about twenty to thirty minutes, the dough will only rise slightly.

Bake the bites for about 15 minutes, or until lightly browned.
Transfer the baking sheet to a wire rack, and if desired, brush the tops with melted butter before serving.

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