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Buffalo Chicken Dutch Babies

5

0 min

Buffalo Chicken Dutch Babies

Buffalo Chicken Dutch Babies Photo 1

Time

0 min

Serving

12 persons

Calories

197

Rating

5.00★ (6)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • butter: 3 Tbsp
  • boneless, skinless chicken thighs: 3 piece
  • Kosher salt and freshly ground black pepper: (to taste)
  • Louisiana-style hot sauce (such as Franks®): 0.33333 cup
  • eggs: 2 piece
  • kosher salt: 0.5 tsp
  • ¼ cups all-purpose flour: 1 piece
  • ⅓ cups whole milk: 1 piece
  • butter: 1 Tbsp (softened)
  • nonstick cooking spray:
  • crumbled blue cheese: 0.5 cup
  • stalks celery, halved crosswise: 6 piece (optional)

Metric Conversion

Stages of cooking

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  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.
    Buffalo Chicken Dutch Babies Photo 2
  2. Cut chicken into ½-inch pieces and transfer back to the plate.
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  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.
    Buffalo Chicken Dutch Babies Photo 4
  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.
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  5. Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
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  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.
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  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.
    Buffalo Chicken Dutch Babies Photo 8
  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. Buffalo Chicken Dutch Babies. Chef John
    Buffalo Chicken Dutch Babies Photo 9

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