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Buffalo Chicken Dutch Babies
Buffalo Chicken Dutch Babies
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
110 minutes
Chef John's Buffalo Chicken Pancake Bites are a crowd-pleasing twist on a classic favorite. Perfect for game nights or any occasion, these appetizers are easy to make and guaranteed to be a party hit.
Ingredients:
  • 3 tablespoons butter
  • 3 large boneless, skinless chicken thighs
  • kosher salt and freshly ground black pepper to taste
  • 0.333 cup Louisiana-style hot sauce (such as Franks®)
  • 2 large eggs
  • 0.5 teaspoon kosher salt
  • 1.25 cups all-purpose flour
  • 1.333 cups whole milk
  • 1 tablespoon butter, softened
  • nonstick cooking spray
  • 0.5 cup crumbled blue cheese
  • 6 stalks celery, halved crosswise
Instructions:
  • In a saucepan over medium-high heat, melt 3 tablespoons of butter until sizzling. Add chicken thighs, smooth side down, and sear until nicely golden, about 3 to 4 minutes. Flip and repeat for all sides until evenly browned. Remove chicken from the pan and let cool on a plate for about 10 minutes before handling.
  • Dice the chicken into ½-inch pieces and return them to the plate.
  • Combine chicken and its flavorful juices back into the saucepan. Flavor with a pinch of salt, pepper, and cayenne. Add hot sauce and increase heat to medium-high, allowing it to come to a gentle simmer. Lower the heat to medium and let it simmer, stirring every so often, until it slightly thickens, for about 10 to 15 minutes. Finally, transfer the mixture to a bowl to cool down.
  • In a bowl, mix together eggs, salt, flour, and milk for Dutch babies. Whisk until the batter is smooth and thin. Allow to rest for 15 to 20 minutes before using.
  • Prepare your 12-cup muffin tin by greasing it with 1 tablespoon of butter and spraying it with nonstick spray.
  • Pour the rested batter into a liquid measure, then fill the prepared muffin cups halfway. Add Buffalo chicken to each cup, then sprinkle with blue cheese.
  • Preheat the oven to 450 degrees F (230 degrees C. Place Dutch babies in the center of the oven and set a baking sheet on a lower rack to catch any drips. Bake for 30 minutes until puffed up and browned.
  • After baking, allow the centers to collapse for 3 to 5 minutes before transferring to a wire rack. Cool in the pan for an additional 5 minutes, then delicately use a fork to place them on a wire rack. Serve hot, warm, or at room temperature with a celery stick in each.

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