Ingredients: |
Ingredients: 2 c. chopped chicken breasts
3 T. Louisiana Hot sauce
3 T. scallions, chopped
4 oz. Philadelphia cream cheese, softened (Don't use Light)
salt and pepper to taste (I always use Penzey's pepper!)
pkg. wonton wrappers, defrosted (from Target or wherever)
Blue cheese dip from Buffalo Wild Wings from dinner two days before! lol
or Blue cheese dip of your choice
Oil of your choice to fry in. Dr. Mark Hyman recommends avocado oil.
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Directions: |
Directions:Take cream cheese out to let it soften in a medium sized bowl (Thatsa Medium bowl #717 by Tupperware is a good choice because of the built -in thumb handle) at room temperature.
Saute chicken breasts in a little water allowing the water to simmer away making sure to brown not burn your chicken breasts in a non-stick fry pan. A Copper Chef pan is always a good choice! Let cool, then chop fine.
Wash scallions cutting off tops where they start to turn green. Also cut off root. Chop fine.
Add chicken, salt and pepper to taste, hot sauce, scallions to softened cream cheese and mix well.
On each wonton wrapper place 1 t. of mixture in the center, fold up the bottom over it, then fold in the sides visualizing an egg roll shape. Then put a little water on the the top edge of the wrapper, like you are putting glue on an envelope and seal up your mini egg roll. Chill while your Fry Daddy, Fry Baby or Copper Chef Fryer oil of your choice is getting hot (350º) Fry until golden. Serve hot with blue cheese sauce. You can purchase a great thermometer from www.Thermoworks.com. |
This recipe for Fry Daddy-ied Buffalo Chicken Appetizers is from